Peach Cinnomon Butter(Canning)

So it’s that time of year when we start to can everything. At my parents old house they had a peach tree and no one was going to eat the peaches so I went and got them, we weren't sure what to do with all those peaches then we thought that canning them would be our best bet..

(this is about half of what we had)

This recipie will make ABOUT 12 jars and it is essentially jam.

Could use:
A Large boiling pot with lid for the jars,

Round rack,

 Jar grabber (I'm not sure what the actual name is haha)

There are canning sets at walmart, target, ect.

 

       

Need:

- 5lbs Peaches

- 2 Fresh Lemons

- 1tlbs or to taste of Cinnamon (optional)

- 4- 41/2 cups sugar

- 12 half pint jars (approx) sometimes you need more sometimes you need less

First you need to par boil your peaches for about two minutes. When you are boiling don't put more then one level of peaches in at a time.(The reasoning for par boiling is so that the skins will be so soft they will fall right off, otherwise it takes a lot more effort to get the skins off)

Taking them out would be easiest with a spoon strainer with a handle but you could also take them out with a large spoon, you will need more ice for the ice water if you will be putting some hot water in the tun/sink.

Have a tub or sink full of ice cold water ready. You will be putting the peaches in the cold water to peal them.

    

After you pealed the peach you need to cut out any dark spots and to take out the core.

Then place the halves to fourth pieces of peaches to the side until you are done with this process on all of the peaches.

Zest of two lemons and after you have zested it cut one in half and juice it. (you only need juice of one lemon) 

Then you need to almost puree the peaches. Leave a few small chunks.

When you are done get a large pot(not the jar boiling pot) and put all the peaches in add sugar, cinnamon to taste or 1 tlbs and add the lemon juice and zest stir all of it in.

This is a little too much puree'd

Then when finished bring to boil. After it has boiled turn down the heat to medium - low and let simmer for about two hours or until it is a bit thicker and the peaches are mounding on the spoon.  Stir very frequently.

(In this is a picture of it starting to mound)

You will need your jars in a sink or a tub covered with hot hot water with the lids in there also.

Shake out the water and fill up with the peaches.

After you have filled the jars put them back in the hot water in the tub or sink until the pot is boiling or the jar will burst from the boiling peach butter

Place the lids on, not tight but enough that it has resitance. 

 Then with the Jar rack place as many as will fit without overflowing it,

.

 and place in boiling water for about 10 minutes. (Have the water already boiling when you put it in. Water should be at least an inch above the can lids

Then have a couple towels ready on the counter to set the jars on. (The boiling seals the lid on) A few jars might not have sealed but give it some time and if it still hasn't sealed you can re- do it (take off lid wipe it off and boil again, if it still doesn't seal you should use it soon.) ( how to tell if it has sealed is when you press on the lid and if it doesn't move it is sealed if it bounces it isn't sealed.

And three ya go! Its lots of work but so worth it! It tastes sooo good!! =)

Here are the directions without the pictures inbetween

First you need to par boil your peaches for about two minutes. When you are boiling don't put more then one level of peaches in at a time. Have a tub or sink full of ice cold water ready. You will be putting the peaches in the cold water to peal them. (The reasoning for par boiling is so that the skins will be so soft they will fall right off, otherwise it takes a lot more effort to get the skins off) After you pealed the peach you need to cut out any dark spots and to take out the core. Then place the halves to fourth pieces of peaches to the side until you are done with this process on all of the peaches.

Then you need to almost puree the peaches. Leave a few small chunks.

Then when finished put in large pot to bring to boil add cinnamon to taste or 1 tlbs and stir it in. After it has boiled turn down the heat to medium - low and let simmer for about two hours or until it is a bit thicker and the peaches are mounding on the spoon.  Stir very frequently.

You will need your jars in a sink or a tub covered with hot hot water with the lids in there also. Shake out the water and fill up with the peaches.

Then with the Jar rack place as many as will fit without overflowing it, and place in boiling water for about 10 minutes. (Have the water already boiling when you but it in. Water should be at least an inch about the can lids

Thanks for reading!