I have never canned before, and it is a process I previously found terrifying. It’s like childbirth, everyone has a horror story they must share. You mention you’re thinking about canning and everyone feels the need to share the story about the time their Grandmother blew up the kitchen, or that woman that leveled her house with a chutney explosion. Last year, I avoided canning entirely and made peach brandy, and then froze the rest of my peach crop.
This year, my mom bought me a gorgeous set of Weck Jars for Hanukkah, and my freezer is already full, so the pressure was on to figure out canning. I read blogs and asked friends, hinted to my mother-in-law that I might need help, but the peaches were moving past ripe and I still hadn’t worked up the nerve when one of the women on the Midwest Homesteading and Permaculture Facebook group hosted a farm swap. I brought some peaches, and while trading, talking to her about my canning fears. She said the best thing: “It’s like cooking, but with one extra step.” So simple. I can cook. So I just need to cook, and then worry about the canning step.
I made three recipes: two from my favorite food blogger, Local Kitchen, with her Honey Spiced Peaches and Maple Bourbon Peach Butter, and the rest of the peaches in simple light syrup from Frugal Living NW. I started the Maple Bourbon and simple syrup, and spent 2 days cooking and canning. Of 25 attempts, only three didn’t seal, which I’m going to call a success for my first time out. Fortunately, one jar each from the recipe batches, so I got to taste both, and they are delicious! I almost can’t wait for winter! I’ll do another canning run this weekend, but to use the weekday peaches, we made a Smitten Kitchen Peach Pie, which was heavenly, and had such an intoxicating smell, I stole a bite before thinking of photographing it. Maybe next time!
Hope you’re enjoying your peach harvest too!
While on our road trip this Summer, I got to catch up with my childhood friend, 
I posted on Facebook asking for ideas for what to do with my 10 gallons of peaches, and by far, the most interesting idea in my book was “peach brandy.” I did some research online, and found a recipe for peach brandy on 
Peach season has arrived at the Hatton House! From our single peach tree, we harvested almost 10 gallons of peaches before we ran out of buckets. We’ve already frozen some, given some to neighbors, and made a peach cobbler. Still not at all sick of them. Peaches grown organically and eaten 100 degree hot right off the tree is an intensely delicious experience!
Hatton House Diaries 