My mother grew up next to some of our states best peach orchards and because of that I never knew what a tin can of peaches tasted like until I was well into my 30’s. Every summer while I was growing up there were several days set aside for canning the beautiful homegrown fruit and of course making things like peach ice cream, peach cobbler and peach pie.
Somewhere along the line I fell out of the peach canning tradition. If my memory is correct it seems like someone in my family told me that they preferred peaches canned from the store and that was all it took for me to give it up. I was busy and clearly too easily swayed. Home canned peaches are superior anyway you toss the dice.
I’ve been canning peaches this week. It does take some effort, but it’s quite enjoyable. The music was turned up and I loved the smell of the peaches on the stove. I took a refresher course from Frieda, who is a whizz at canning. My simple syrup was made from 8 cups of water and 2 cups of sugar.
With a few peaches I made a cobbler that is delicious. I found the recipe on Jamie’s blog. The lemon zest just sent this over the edge and the biscuit was very tender. I recommend it highly.
If you have been thinking of canning peaches, just take a stab at it. You’ll thank yourself every time you open up a jar.
