Late last week I went to my favortie produce stand and got a box of peaches and a box of tomatoes for $15 and $12. These are 25# boxes, so a real deal over store prices. Of course, they are super fresh and HUGE pieces of fruit.
Today I finally got around to canning up my peaches, and if you've never done it before be prepared for a day of work!
Before you can do anything with them, peaches have to be peeled. You do this by immersing the peach in boiling water for about three minutes and then into ice cold water. The peels should slip right off by then. It's still messy and labor intensive, but so very worth it.
So you are probably wondering about the name of this post if all I'm going to talk about is peeling peaches. Okay, okay. No need to be pushy.
I have a few canning books, but the one I grab first for everything and anything is the Ball Complete Book of Home Preserving. This is THE book for the home preserver and covers both water bath and pressure canning. There are over 400 recipes in the book as well.
To use my peaches, I made Spirited Peaches, Peaches in Light Syrup and Peach Syrup, which can all be found in the book. Last year I made an Asian Plum sauce (which is amazing in chicken stir fry), Zesty Peach BBQ Sauce, Wing Sauce, Bread and Butter Pickles, Strawberry Rhubarb Pie Filling, and Peach Pie Filling, just to name a few. If you can or water to can, make sure you get a copy of this amazing book!
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