How Are YOU Preserving and Canning the Fall Harvest?
Making Peach Jam
Pears also come into season at this time of the year. Pears are often mixed together with peaches in preserves, jams and jellies.
There are many “secret” family recipes for a variety of pickled vegetables in various combinations. There are as many recipes for jam and preserves as well.
- check jars for any chips or cracks and replace lids with new ones
- fill large enamel or stainless steel pot with water, bring to boil
- sterilize jars in boiling water for 10 minutes
- leave jars in hot water while making jam, add lids to water to soften
- select fruit that is free from bruises or any other marks
- blanch, peel & slice fruit into an acid solution, stir to coat
- measure amount in recipe for one batch, put into stainless steel pot
- cook jam according to favorite recipe’s length of time
- fill jars with jam mixture using a canning funnel
- wipe rims of jars with damp clean cloth if needed
- place lids on jars, put rings over lids
- tighten screw bands just until “finger” tight
- process jars in boiling water bath for the recommended time in the recipe for your specific jar size
- remove after processing
- check lids after 24 hours for seal.
There you have it, the steps for preserving and canning the harvest starting with peach jam.