I bought this lug of peaches on a whim at the farmers market yesterday. I'm not sure what possessed me to get it other than it was a really good price. It was $25 for around 30 pounds. I know in a few months, peaches that you buy at the grocery store are going to be rock hard and taste close to one, too. I also happen to know that these peaches came straight from eastern Washington and that's like the motherland of produce growing there. I'm not a huge fan of canned peaches. I may open a can and use it in something once about every 10 years. What I don't like about canned peaches is that they are canned in syrup. It's gross. I looked around online and found that you can preserve peaches much the same as you do with tomatoes...let them make their own juice.
So I got busy blanching and peeling these up.
For around 30 pounds of peaches, I'm not going to mess around with a bowl of ice water. I use my sink.
I decided to slice these up because many of them were rather large.
I cut a small X in the bottom and dropped them in the pot until I could push the skin back easily. Then they get a dunk in the ice water.
These are all X'd and waiting for the blanching pot.
They peel pretty easily.
I used wide mouth quart jars. I filled each one about half way and then I jammed my hand in and started squishing. I made sure there were no air bubbles in there. Then I filled them the rest of the way up. The rims got a good wipe down and my "in-RV Seal a Meal" aka Bob put the rings on for me. I've been having problems with my hands gripping onto things lately, so better safe than sorry.
I don't have to worry about them when Bob puts the lids and rings on.
They get processed in a water bath for 30 minutes...and...voila...
canned peaches for whatever I may want to make with them for the rest of the year.