We picked all the peaches from our tree, which yielded about 60 pounds of the things. Usually, peach canning day is a time when Big Guy and Kitten know they should take cover and stay out of my way.
It does not put me in the best of moods. However, in the last few years, things have gradually changed so that canning peaches is not the headache it used to be.
Air conditioning in the house improved things immensely. Also, the fact that Kitten no longer bites me on the back of the leg when I’m spending too long in the kitchen is a help (sorry, Kitten, I know it’s been years since you’ve done that).
My canning books say you should cut the peaches in half, put them in boiling water for a few minutes, then in cool water, to slip off the skins. Then take out the pit and slice each half.
This, I have to say, takes forever.
So now I throw the book to one side, and just peel the peach like I would an apple. I cut the peach into chunks, or slices, whatever is easier.
This approach may not result in beautiful blue ribbon worthy jars, but I come more from the “just get it done” school of thought.
If you or someone you know is busy with canning this time of year, I have one important piece of advice. No, it’s not about sugar, heat or fruit flies.
It’s simply this – after a long hot day of cutting, measuring, stirring, and lifting hot jars, what a canner really wants is to be taken out to dinner. It doesn’t have to be fancy or expensive; it just has to be one less thing to stir around on the stove.