Glorious South Carolina Peaches!

       We got back from South Carolina with all my precious cargo. Three grand daughters returned to their parents ( with a big sigh of relief, lol ), and my two half bushel baskets of beautiful, mouth watering South Carolina peaches. i can't sing their praises enough. These are a heavenly delight to the taste buds. Their sweet, juicy flesh is like a ray of sunshine. I dont think there is a fruit anywhere that can compare. We bought them fresh to eat there while camping last yr. This year I have the canning bug, and couldn't pass them up. Even at $22 for half bushel. These are huge peaches, some over 10" in diameter. There are a few slightly bruised ones , but with a 12 hour drive home with our fifth wheel in tow. Thats not too bad. I almost hate to can them, since we enjoy eating them fresh so much, but they wont last forever.

Out of the first half bushel, I got 12 quart jars. But lost one when the jar broke as I lowered into the hot water bath for processing.

Yea, I know they are not supposed to be floating. 

Canned Peaches

Peel, pit, and remove fibrous red areas surrounding pit. 

Slice in half or fourths. Place slices in bowl with juice of half a lemon to coat. This keeps peaches from browning as you prepare them. 

Prepare a syrup. I prefer a light syrup which is 2 cups of white granulated sugar per 6 cups of water. Place this in a pot to simmer until sugar dissolves then bring to a boil. 

Place canning caps into boiling water to hold till ready. 

After placing peaches in a sterilized quart jar, packing them firmly, pour hot syrup over peaches. be sure to leave 1/2" head space. 

Dry off rims of jars. 

Place caps over and hand tighten ring. 

Place jars in boiling water bath with enough water to cover jars. Process for 25 minutes for pints and 30 minutes for quarts.

When done, remove jars from water and set out on towel. Leave untouched for 24 hours, then remove rings and store. Double check your seals to be sure all lids are depressed.