I started with about 90 lbs of peaches.
Wash your peaches.
Place your peaches in a bowl and put a large pot of water on the stove. Go ahead and put your canner on too so the water will be hot and ready for your filled jars. In order to remove the skins you will need to blanch the fruit.
This picture jumps ahead a step or two because I forgot to take a picture of the next step but you can clearly see what I did to the bottom of the peaches. So pretend I’m holding a peach with a knife and score (make an X) with your knife on the bottom of the peach. (Do not worry about the bowl with the ice; we will get to that in a moment)
Now that your peaches are scored place them in bowling hot water for about a minute. You can place more than one peach in the pot at a time but don’t overload the pot. If you do the peaches will be done at the same time and you won’t be able to remove them before they begin to cook.
