Canning food

“I tried them 24 hours later, and yum! The outsides of the peach slices were slightly softened from the syrup, and the insides were still perfectly fresh and looked like I had just cut them open. The peaches reminded me of the peaches in the canned fruit cocktail I used to have as a kid, but because I had used the medium amount of sugar, the syrup wasn’t overly sweet.”

“I turned to Fabulessly Frugal for guidance on how to preserve peaches, and although the process was a little slimy, it was also easy and fun. First, wash off your peaches and place them in a pot of boiling water for 30 to 60 seconds. Have a bowl of ice water ready, and quickly pop the peaches into the cold water right after putting them in the boiling water. Once the peaches have cooled off, take them out of the cold water. The skin will easily peel off. It’s super cool, though this is where things get a little slimy.”

“I was thrilled to have just enough jam to fill the six jars that I had put aside, managing to spill only a tiny bit (although that tiny bit resulted in a pretty sticky situation). The jam solidified pretty quickly and already smelled amazing. I was incredibly eager to try it out once it had cooled down.”