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Peach Preserves

Canning two crates of peaches takes a considerable effort. The first step is to peel the peaches. The most efficient way is to put them in boiling water for a few minutes to loosen the skin.
Once the peaches have been peeled and diced, I cook them with pectin and sugar, then pack the preserves into sterilized jars while everything is still hot. Processing the peaches from one crates requires three batches of canning in my pressure canner. The canner, of course, takes time to cool off after every batch.
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