The canning gods have been with me throughout the can jam challenge. Last month, when the challenge was announced, I just happened to have 4 pounds of tomatillos sitting on the counter. This month, when the challenge was announced, I just happened to have relatives driving to my house from the other side of the mountains with a case of peaches in their car.
Peaches are my favorite fruit. Oh I love a just picked strawberry, but peaches are at the top of my list. Last year was the first year I jarred peaches. The results were only so-so. The fruit floated quite a bit which led to some discoloring. Also the fruit was not in pretty slices. It was all raggedy and funky looking. I am sure this is because I did not do a great job with the boiling water skinning process. This year I was determined to do better.
I waited until the peaches were perfect. Not too soft, not to hard, perfect. That meant I could skip the boiling water skinning completely. Pulling the peel off a perfectly ripened peach is easy.
I did not have lemon juice, and was unwilling to get dressed and go to the store for lemons, so I used lime juice for my anti darkening agent.
Last year, I am certain I used a cold pack method. This year it was hot pack.
You could actually see the air bubbles coming out of the fruit slices.
The jars were packed a little tighter than last year. A full case of perfect peaches yielded 8 quarts of sliced peaches. I ran out of time and also have another quarts worth of slices in the freezer.
There was a little bit of float so I think I will be more patient with the warming slices next year. I used the basic recipe from the Ball Complete Book. Any google search will get you a recipe.
Being able to make a peach cobbler in February will help get us through the wet, grey winter. I heart peaches.