Peaches are probably one of the easiest things to can. Canning can be intimidating. Peaches are the perfect thing to start with. There is minimal equipment and it's pretty easy. Go read my canning tips before starting.
First let's talk about buying peaches. Our tree produced way more than we thought for it's first year so I didn't buy them this year. YAY! Usually I'll get them from the farmer's market. I always ask if they have slip skins and a freestone pit. The ladies that sell them are always very nice and helpful. There are tons of varieties. My mom always bought lemon elberta's. But they are hard to find now. So just ask for a good canning peach.
How to Can PeachesStart by filling a pot with water and bringing it to a boil. Add your peaches for 30-60 seconds. Immediately remove and run cold water over them. The reason for this is that it loosens the skins so they slide right off. This is why you want a slip skin and freestone pit. If you don't have that kind then it will be a lot more work.
peach cobbler, so that's the way I went this time.
Then place the peaches in the water as you peel them. Don't worry, you won't taste the salt or vinegar. This is an extra step that I think is totally worth it. The peaches stay so nice looking even a year later. If you skip this step, the peaches will still be edible, but they won't look as appetizing, especially over time.
Place 1/4 c. sugar in each bottle.
Linking up to these parties.