Canned Peaches

What do you do with all these peaches? Well.......
Blanch them so the skins just slide off.....Bryanna was my lifesaver during this process. She peeled at least half, if not more, of all the peaches. Love this girl. she's my sweet helper in the kitchen!
Look at her cute little fingers, she did such a fantastic job. And let me tell you, she was begging to help. There was zero coaxing with this job!

I have to share a new found secret to keeping the fruit from oxidizing, two words.......... FRESH FRUIT. Its a powder in the form of ascorbic acid and vitamin C. Sprinkle it on your fruit, and it stops the browning. Why is it that I find out about this in my research and not hearing it from a friend or even my mom (who apparently knew about this when I was so excited I found this I had to call and tell her???) I wished I would have known about this last year when I first started canning. Oh well, can and learn!
After I sliced and pitted all of them (and I regret not taking a picture of the mound of beautiful sliced peaches I had, but my left hand was waterlogged and right hand was numb from slicing), they went into the quart size jars along with some lite syrup and then into my ginormous pot to finish the canning process.
Don't they make for such pretty eye candy?
This was definintely a labor of love. I am looking forward to eating these delicious peaches all winter long!! I've already made some peach muffins from them!! Recipe to come!