Peaches

My peaches won a Third Place Ribbon at the 2012 Tillamook County Fair!  I don't normally stack my peaches this way because you don't get as many in a jar.  I usually slice them.  However - I do one fancy of whatever I am canning - set it aside - and enter it in the fair.  Judges usually don't look twice at the sliced jars.

Peaches

Before you begin - fill a large pot 2/3 full of water and bring to a gentle boil.  Also put lids in saucepan, cover with water and turn on low.  You want the lids/water hot but not boiling.  You also need to prepare your syrup as well.  This depends on how sweet you want to have the jars.  I usually use a light syrup which is 2 cups sugar/4 cups water. 

Blanche your peaches 1 minute to loosen the skins.  Plunge into cold water.  (Here - it helps to have a sink filled with cold water.)  Peel and pit.  If I am doing a large amount - I will fill a very large bowl with the peaches I've either left in half or sliced.  Once my bowl is full - then I fill my jars.  Fill about 1/2 way and pack down your jars.  I usually fold a kitchen towel into 4ths and bang the jar on that.  You will see the fruit pack down.  Finish filling the jars to within 1 inch headspace.  Add prepared syrup to within 1/2 inch headspace.  Run a knife around inside of jar to check for air bubbles.  Add more syrup if necessary.  (This may seem like a boring step and not really necessary.  This is somewhat true - but if you don't check you run the risk of your jar breaking while it is processing.  I know - cuz it's happened to me.)  Just passing on what I've learned.  Wipe rims, add lids and bands.  Process in water bath - making sure water covers the tops of the jars.  Bring a boil and process for 30 minutes/quarts OR 25 minutes/pints.
Next day remove bands.  Wash jars and bands.  Label jars.  Add bands back on if you desire.  I do as a personal preferance.