Tuesday, October 11, 2011


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.

peel peaches and slice into wedges

make a simple syrup - 2pt sugar/1pt water

pack peaches into clean jars and squeeze in one lemon wedge per jar

fill with syrup and save the rest for later

process for 35 minutes or more depending on altitude - note I love my claw for canning

pretty in peach

These will be enjoyed on cold, cold days!