Peeling peaches for canning.

Done!! Now for the simple syrup...

I’m using a light syrup, about 2 cups of sugar to 5 cups of water Is a typical ratio. You can preserve in different syrups… In general less sugar lasts less time, more preserves longer.

Processing in a boiling water bath for 30 minutes completes the preservation.

Out of the bath, tighten the lids, and I’d like to leave them inverted while they cool.