small firm but ripe peaches
2 Tbsp sugar *per 1 quart jar*
Put a pot full of water on to boil.
Put the jars into the canner, with water to cover them by an inch. Bring to a boil and boil for 10 minutes. Turn off the heat.
Meanwhile, blanch the peaches in batches for 1 minute in the boiling water. Remove them promptly to a basin of ice water. Once cool, peel them and cut them in halves, quarters or slices, and place them in a large bowl.
Put the lids and rings on to boil according to the manufacturers directions; that is they should boil for 5 minutes.
Empty the sterilized jars - half into the sink and half back into the canner - and set them out on a heat-proof board. Once the jars are ready and the peaches are all prepared, add 2 Tbsp sugar to each jar and fill them with peaches.
Bring a kettle of water up to a good boil and pour it into the jars, filling them to within 1 centimeter of the top, no more. Use a chop stick to poke into the jars, making sure that any air trapped under the peaches is released. Add a bit more water if the level drops much.
Wipe the rims with a paper towel dipped in the boiling water to be sure they are clean and clear. Top with the boiled lids and rims, and seal them snuggly but not too tightly. Pop them back into the hot water in the canner, and return to a boil for 20 minutes. Remove and let the jars cool. Test for seals, and label the jars.
This recipe is also linked to...
Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Yellow
Sweet Indulgences Sundays