So Atticus is at school right now and I just tried my hand at canning peaches. BIG FAT FAIL!
Yesterday Mark brought home 18 pounds of the yummy fruits and they were just screaming “can me.” We decided that pie filling is a must along with some canned in a light syrup. The recipe said they needed to be ripe but firm so I picked out the best of the batch.
I made some light syrup, got the jars in the canner to start their boiling, and set to work peeling and pitting the peaches. First I blanched a few peaches so the skin would peel off. That just made them slippery and hard to cut in half. So then I tried cutting them first and then peeling them with a knife and veggie peeler. Neither way made the process easy.
When it came to getting the pits out that was a mess, too. They all seemed to split in half so each side needed to have the pit dug out. They didn’t want to let go of the fruit so I would have to use quite a bit of force to get them out. That wasn’t a pretty job either because the slippery fruit would tear. Grrrrrrr!
After 8 peaches, I had exactly one 1/2 that was intact and looked awesome. They rest looked like they’d been through some sort of massacre. Mostly crushed, torn, or just plain hacked to little pieces. Poor peaches. I packed everything into two jars, filled them up with the hot syrup and put them back in the canner to process.
Now, I have a sticky kitchen, a million pounds of peach peelings, pits with hunks of peach still attached, and a very frustrated self! What could have gone wrong? Have I missed something? Is there any easier method?