Grandma loved to bake cakes and fried fish on top with peaches instead of syrup. During the summer months, she would buy baskets of seconds and freeze them. Freezing peaches was much easier and faster than canning them, so she rarely bothered with canned fruit. Why not have a vacuum sealer, use tanks hold her peaches. However, Nan, my mother and I all vacuum sealer to prevent freezer burn. I recommend this recipe, the more traditional canned fish industryRecipe because it is so easy to do and it is as dangerous as a pressure canner. (These things make me nervous.)
Ingredients:
Fresh Peaches
3 cups sugar
4 cups water
Directions:
1 Wash the peaches.
2 Cut the fruit in half and remove the pit.
3 Pull the skin of peaches.
Turn 4 to bring water to a boil.
5 Add your sugar in boiling water and stir until completely dissolved.
6 Let the syrupcool. Grandma put it in the fridge for an hour.
7 Put three peaches in a container 57. Add syrup to cover peaches pretty well, but be sure to leave about an inch square, when using traditional containers. (It should be about 1 / 2 cup of syrup used for each pound of peaches.)
8 Seal and label the container and place in freezer. (If you use a vacuum seal, freeze the fruit and syrup for about an hour before sealing or syrup can beextracted.)
Your peaches should last for a year, but if you are anything like my family, you will be exhausted before the next spring.
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