No, i didn’t grow all these: not yet anyway…i’m planting a peach tree next spring, so i’ll be a few years away from this kinds of harvest.  This is 1 bushel of yellow peaches from the farmer’s market, about 46 pounds.

I was shooting for 21 quarts for the winter, and a bunch left over for freezing pie filling (that’s liz’s department).  With 21 quarts, we still had about 10 pounds left over for pies and jam and stuffing into our faces.  There’s nothing better than a peach pie to melt away the chill of winter!  By the looks of it, we’ll be ready for a canadian winter (right, kim?)

With 2 of us, it only took about 2 hours of not working too hard: a bunch of time is waiting for the previous batch to process in the water canner.  This is a great website that has simple instructions.  We went for the light syrup instead of just water, as i find it keeps them in better condition.


About Ryan

Urban gardening at it's best (sometimes it's worst)! Adventures and learnings from going 100% lawn free in a D.C. row house.
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2 Responses to Peach-tastic!

  1. Kim says:

    Right! Janet and I are on tap for this week or next. I don’t recall what a quart is in Canadian – a big mason jar? But I want 21 to myself so maybe I will suggest an entire afternoon. I did light syrup last year and having them all year was so dreamy.

  2. Kim says:

    We did the peaches today. I say your “two hour” claim is a lie. Lies, lies, lies. It took ALL day!! But now I have 14 quarts (with plans to do some more on my own this weekend) of peaches and 15 quarts of tomatoes for the winter. Huzzah! Winter never tasted so good.

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