We got a lot of peaches in our fruit share this year. I made a few pints of peach butter, but I also wanted to put up some fresh peaches. The best way to do it is to use peaches that are almost ripe. Still firm, but not ready yet. Last year I made the mistake of putting a little salt in them. This works in jams, but not with peaches.
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| peel peaches and slice into wedges |
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| make a simple syrup - 2pt sugar/1pt water |
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| pack peaches into clean jars and squeeze in one lemon wedge per jar |
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| fill with syrup and save the rest for later |
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| process for 35 minutes or more depending on altitude - note I love my claw for canning |
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| pretty in peach |
These will be enjoyed on cold, cold days!
