Freezing and Canning Peaches…

I am no expert on freezing and canning.  I just go by what others who are experienced tell me and what I find online.  So join me on my adventure in freezing and canning peaches…

I was able to get 40 lbs. of white peaches for .50/lb.  I never had white peaches before but let me tell you, they are delicious!!  I decided to freeze part of them and can the rest and here is what I learned during that process.  I didn’t care for the boiling first and then putting in ice water method to remove the skins.  Just plain old peeling them was easier in my opinion.  And when it came to canning , I learned to be sure the rim of the jars are clean because if they’re not the least little bit of food on the lid will keep them from sealing. Also, do not tighten the bands too tightly.  This will keep the air from escaping and your lids will not seal.

If you notice that your peaches float after they have been processed this usually means your syrup is too heavy or you packed your fruit too loosely.  It won’t hurt anything but now you know why it floats.  Also be sure to remove any air bubbles before putting your lids on.  You can do this by running a knife in between the peaches and the edge of the jar.

I found the following link as a great resource in canning and freezing fruits and vegetables-  Pickyourown.org

Well, that’s everything I know and have learned about freezing and canning peaches.  Now here are the pics of my experience..

{FREEZING PEACHES}

{CANNING PEACHES}