The peach is said to originate from Asia, Northwest China region, where men began spreading it to Persia and then to Europe and to the American mainland and across. Eventually reaching a backyard in the California desert :D
Picking peaches each day as they ripen or fall off. Leaving some for the birds, ants and worms to break down back into the earth to feed the tree again.
This is what is what is piling up after a few days. More are still on the trees.
Sliced in quarters and boiled for 1 minute to loosen the skins.
Skinned and pitted.
Simmered for a few minutes in 4:1 water sugar mixture to increase acidity for canning.
A copper water line made a nice rack to keep the jars off the heat element.
Filled and sealed, then into the water bath for 30 mins.
The pint jars were a little large for the pot, and the water level did barely cover them. 1/2 pints will be used for this pot next time to ensure full submersion ;)
The result.
This was a first for me, and a really valuable experience. After starting out, there was a realization of how much energy and planning goes into canning. Three jars, for me, was enough to get an idea of how to go about canning a larger amount of these peaches at once.
If anyone is interested in canning any type of food, there are many videos on youtube of homesteading wives that are happy to go through the process step by step and in greater detail. The canning process varies depending on what is being canned.