Canning Peaches

Select ripe firm peaches from Terhune Orchards (of course!). Freestone peaces are the easiest to work with since the flesh of the peach comes "free" from the stone. Get more peaches than you think you will need for one batch since not all of the peaches will be ready at the same moment. "Ready" means that the skin slips off the peach. The easiest way to peel your peaches is to dip them into boiling water for a few seconds, I use a wire egg basket, then plunge them immediately into cold water. Do not leave the peaches in the boiling water long because they will start to cook and get mushy. Once cool, the skins will slip right off the flesh. If the skin sticks or pulls the flesh with it, your peaches are too firm and should be left on your counter at room temperature another day or two.

Put cold water in a very large bowl. Mix a couple tablespoons of crystallized ascorbic acid with the water to keep the peaches from darkening while you work. Work quickly. Boil a few peaches, cook in a big bowl, peel, cut the peach in half and take out the pit. Place the halves in the bowl of water with the ascorbic acid.

Meanwhile, have your canning jars clean and hot. I run them through the dish washer at take one out at a time.

This method is called "cold pack." There are other methods, however this one works very well for me. Mix a light syrup water, four cups of water to two cups of sugar. Heat to boiling on your stove, keep hot. Terhune Orchards peaches are so sweet most people don't need to use much sugar in the syrup, however you can experiment.

Pack your peaches (peeled, halved and pitted) cut side down, edges overlapping in your jars. Fill the jar with the boiling syrup. It will take about 1 to 1 1/2 cups of syrup for each quart. Run a thin rubber scraper between the peaches and the side of the jar to release all the air bubbles which might be trapped. This is important. If you leave the air in the jar you will get a big air space at the top after processing. Add more syrup if necessary. Leave about 1/2 inch head space at the top of the jar. Wipe the top and threads of the jar clean with a paper towel. As you finish each jar, stand it on the rack in your canner or large pot which is half full or simmering hot water. The water should not be boiling, plunging jars into boiling water may cause them to crack. Using a special canning pot is helpful. The wire rack keeps the jars from banging against each other. However, many a jar has been processed in a regular pot, just be careful.

Once you have filled enough jars for one batch, lower the jars down into the water. There should be an inch or two of water over the jars, add more water if you need to. Cover the canner. Bring the water to a boil, process pints 25 minutes, quarts 30 minutes, at a gentle but steady boil. Remove jars from the canner. Let cool 12 hours. Remove the bands and test the seal. Remove the bands and test the seal. If the center of the lid pops up and down, it is not sealed properly. Either open the jar and use a new lid and process again or refrigerate the jar and eat it up for supper. Jars should be wiped clean and may be stored with or without the bands. Display your jars in a prominent place in your kitchen. They will look wonderful. Best though to keep them out of direct sunlight.

Some helpful hints:
. One pound of peaches equals about: 3 medium-sized peaches, or 2 cups of sliced, or 1 cup of pulp
. 1 1/2 pounds of peaches makes 1 pint canned.
. 1 peck basket weighs about 14 pounds and holds 8 quarts of fresh peaches
. 1/2 bushel weighs 26 pounds and holds 16 quarts of fresh peaches
. A half bushel basket should make 9 to 11 quarts of canned peaches.