Canning Peaches

What do you do with seventy five pounds of peaches? Why, can them of course! :)



Jacob helped me to peel the first half bushel. (Don't throw out those peels, we can use them later for Sunrise Jelly!)



After peeling, simply slice the peaches as desired. I like to slice mine in slightly smaller pieces than store bought canned peaches since we are in the "young children" phase of life and I'd need to slice them again before giving them to my "littles". (When slicing, save those pits, too! Just add them to the bowl with all of the peels.)



Prepare jars and lids as usual for water bath canning.



You'll want to treat the peaches to prevent browning after they are canned. You can use a product like Fruit Fresh, or you can use a solution of lemon juice and water. I use 1 T of lemon juice per cup of water.



While the peaches are soaking, prepare the syrup. I make a light syrup using 9 c. of water and 2 1/4 c. of sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat and keep at a simmer.



Drain the peaches and place into the simmering pot of syrup. Bring to a boil. Boil for five minutes and then remove from heat.



Fill hot jars with hot fruit mixture. Leave 1/2 inch of headspace. Remove air bubbles by sliding a spatula along the inside of the jar and gently pressing against the peaches. Using a damp cloth, wipe the rims of the jars. Place lids and rings on jars.



Process for 25 minutes in water bath canner.



Delicious home canned peaches to enjoy all Winter long!



In Him Who First Loved Us,

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"God's Little Worker Bee"

The other week someone referred to me as "God's little worker bee". I thought it was such an interesting thing to say. After thinking about it a while, I realized, yes, perhaps we are called to be God's little worker bees.



But, how am I doing God's work? I am just a homemaker, just a mama, just a wife. My days would be considered mundane to many, full of diapers and baby rocking and meal making and laundry and nose wiping and cuddles and school and cleaning and child training and, and, and... Nothing that's "exciting", just simple things. Gathering eggs or pulling weeds. Having a talk about being kind to your brother. Teaching letters and numbers. Singing songs about joy. Baking bread. Canning peaches. Fixing a hem. Sewing a button on a pajama shirt...



Oh wait! These are the things God called me to do! These are important works in God's Kingdom!



Yes, we've been busy lately. I've been busy lately. With the garden doing well, and our friends' sharing their excess with us, there's been lots to can! With growing boys there have been new pajamas to sew. With eager minds wanting to learn, there has been lots of school work to do. With boys who are learning and growing come characters that need developing! I suppose I have been busy with being God's little worker bee. :)



I am so blessed to be a worker bee in God's Kingdom.



Love in His Precious Name,

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Canning Peach Pie Filling

Prepare lids and jars as usual for water bath canning.



Ingredients:

6 qts of sliced peaches

7 c. sugar

2 c. plus 3 T Clear Jel

5 1/4 c. cold water

1 tsp. cinnamon

1 3/4 c. lemon juice (plus lemon juice for soaking)



We had frozen a 25lb. box of peaches (we ended up using all of these for this recipe!) due to not having enough time to can them immediately. Rick had read about a neat trick to peel frozen peaches. I have to admit that I was skeptical, but it worked like a charm! Simply hold the peach under cold running water and rub gently. The skin comes right off!



After peeling, simply slice to the size you want for your pie filling, and remove pits. Soak sliced peaches in water and lemon juice (or a product like Fruit Fresh) to keep them from turning brown. I use a solution of 1 T of lemon juice per cup of water.



Combine water, sugar, Clear Jel and cinnamon into a large kettle. Stir and cook over medium high heat until the mixture thickens and begins to bubble.



Add lemon juice and boil for one minute more, stirring constantly.



Add in drained peaches, and heat mixture for three minutes. (Note- I had to change kettles due to a slight miscalculation on the size I'd need. Oops!)



Fill hot jars, leaving one inch of headspace. Gently tap jars to remove air bubbles. Wipe the top of jars with a damp cloth to clean, and then place lids and rings on the jars.



Process for 30 minutes in a water bath canner.



The final result is a delicious peach pie filling that will be such a blessing all Winter through!



**From the half bushel that we used for this recipe, we yielded 8 qts. of pie filling. **

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