Follow my adventures in finding out how my local CSA produce was grown, growing my own produce, and embracing my inner “homemaker goddess” in the Good Eats series.
If you follow me on Twitter, you know how excited I was when I found out Hen House would be offering Bader Peaches for $.68/lb this week. I’ve “went off” about these peaches before, but they are truly like candy with a pit. So even though I have never canned fruit before – the chance of having these peaches in February was worth giving it a shot.
But, before we get too far…let’s start with last week’s CSA.
As you can see from the artful picture (I’ve been messing with my new Nikon camera), I received about 8 lbs of peaches, Apple Butter, Good Natured Family Farms Milk and All-Beef Hot Dogs and a watermelon.
Originally, I wanted to can those peaches because they tasted so amazing. Which was good in theory, but not good in self-control. By the time we got around to canning, there were only seven left. Again, why I was so happy they were on sale this week.
So after a quick run to Hen House yesterday, I was the proud owner of another 10 lbs. of peaches.
Here are the necessities for canning peaches – peaches, sugar, canning jars and lids, and an ascorbic-acid (darkening reducer). You can either buy an ascorbic-acid (Fruit Fresh) or you can make your own with either lemon juice or crushed vitamin C and water.
I started taking amazing photos of my canning process, but canning is fast paced work and I kept forgetting to take pictures of each step. So, there isn’t going to be a step-by-step of my trials of canning fruit.
Don’t worry, I’m not going to leave you hanging. This canning peaches tutorial is TONS better than one I could put together. So if you are interested in canning your own peaches this week – print this off as a reference.
As a novice fruit-canner, there are a couple of steps I wished would have been better outlined. So here is my two-cents.
- Give yourself three hours to can peaches. It is five-step process and shouldn’t be started at 8:00 at night. Unfortunately, once you start, you have to finish.
- Pick firm peaches that have minimal amounts of bruising.
- Don’t be afraid to put peaches back into boiling water if the skins don’t come off easy. It is better to give them a little more time than to mutilate them while getting the skins off.
- Rule of thumb is 3 lbs. of peaches per quart jar. This can vary greatly, so it is better to have more canning jars sterilized than less.
- The best time to can peaches is before a meal. As you are cutting them into slices, you will have “pieces” that aren’t fit for canning, but are fit for eating. Since you don’t want to be wasteful, you’ll end up eating quite a few and may end up with a tummy ache. Not that I’m speaking from experience. 🙂
Look at it. It reminds me of my grandmother’s peaches. And while there aren’t twenty-five jars of peaches, there are enough to bring a little sunshine in my life on a cold and gray Kansas February day. And that will be when the work was TOTALLY worth it.
What about you? Have you ever canned peaches? Let me know in the comments.
Thanks so much for sharing, I think I will have to try this. Any ideas for all the zucchini?
I’ll take some. 🙂
I like zucchini shredded in pasta, grilled on the grill, or in bread. Pretty limited, I know!
Maybe some of the readers can help us out. Any ideas?
You grandma would be proud!
Thanks Mom. I’ll share with Dad on Christmas.
Can I come learn from you? 🙂 I am so jealous and would love to give this a try! I’ve always wanted to, but have never canned and I’m a bit scared.
Heather – This is the first year we’ve canned fruit. Hubs and I have canned pickles in the past and I can’t tell you the number of quarts we have dumped because they were either too salty or we cooked them too long and they were mushy. So, by no means am I an expert. I think you just have to roll up your sleeves, buy some supplies, and hope for the best. (And not give up if you throw some away.)
Ann B says
I’ve never canned anything, but now I want to try. This was going to be the year that I learned to can, but I haven’t done it yet. I’ll have to check my Hen House add now.
We did try your refrigerator pickles. My kids were happy to help with them. I’ve also put some berries, tomatoes, cooked cabbage and shredded zucchini up in the freezer. Just not enough of anything to do canning. But maybe I will have to try it with those peaches.
Thanks for the motivation.
Go girl. You can do it!
Ann B says
Just found out that my sister has some canning supplies and I just reserved some canning books from the library.
I won’t get around to this until next week after my kids start school. If it works out okay, I may can some applesauce too (If my neighbor lets me come and pick from their tree;)
Renae @ Madame Deals says
Canning is so much fun! I am getting more adventurous since this is my third year. Another wonderful thing to make with peaches is peach salsa. For peach salsa you can use peaches that are a little over ripe- get them on discount from a local pick your own place.
As far as zucchini, you can freeze it! I shred mine into two cup increments. Two cups is about how much you will need for bread. It is a wonderful treat to make zucchini bread in the middle of winter! Another thing I have tried is zucchini brownies! My kids loved the brownies and never knew that there was “green stuff” in them!
Renae – I was thinking peach salsa. I might have to go back and get more since they are $.68/lb. 🙂
Saw you link on Hen House FB post! Congrats! Although they spelled it Momma.
You get what you get with FREE advertising. 🙂