Shamefully, this is my very first "real" canning experience. I've always wanted to preserve with my mommy so I've been resisting the whole activity—it is a mother daughter experience I've wanted to have. However, the distance is too far and the visits too infrequent. I decided to do it myself before I let too many opportunities pass me by. (Adam had his first experience with a pressure cooker last week, his mom told him how and he canned his raggu.)
So, like a greenie I purchased ALL the canning supplies, water bather, jar gripper thingy, rings, lids, jars. The checkout lady thought I was going to make a giant pot of soup with the water bather. Nope, that's not what this is.
Next, I put on my retired splunking/painting/ and now canning outfit because I always get messier than the average person.
(Found peaches at .49 cents a pound, I think that's good. Is that good?)
Started the canning movie. Check.
Blanching, pealing, mashing, adding spices and just a little sugar, I reduced those peaches to a sticky, heavenly smelling, spluttery mess. (No pectin needed for peach butter because it reduces until very thick on its own...for about 5-6 hours in my case.)
Proudly filling eight jars, I gave them their hot boiling water bath, and as they cooled I confidently listened to each fulfilling "pop" of the lids as they sealed. We love peach butter on fresh pancakes and can vividly see this in our near future.
