Canning Peaches

I canned spiced peaches with some girls in the singles ward. These are the girls I am going to New York with. Fittingly, we listened to Wicked as we worked. We had a good system down, Heather blanched the peaches, I skinned and de-pitted (?) them, while Debbie sliced the peaches into the jars, added the spice mixture, and pretty much oversaw the whole production. We cruised through three boxes of peaches in no time. I have decided that 3 people is the perfect amount to can peaches. It is so much fun to have friends to do it with and it didn't seem like work at all. I am a little nervous about the peaches not being as healthy. I usually don't like to add very much sugar to my peaches.

This is my second time canning this week. I'm proud to be doing domestic things. It is so rewarding to see all of my jars filled with good food. Somehow it makes me feel more wifely and motherly. :)

See below for the recipe to can spiced peaches:
1 box = 28 pints

syrup:
6 c. hot water
2 c. sugar
1 c. wassil

Wassil:
3/4 c. sugar
1 c. lemon
10 pkgs spiced cider
4 tsp cinnamon
1.5 tsp cloves
2 tsp allspice
1/2 tsp nut meg
1/2 tsp ginger

See the recipe below for a yummy easy peach cobbler using the spiced peaches:
Mix together:
1/2 a yellow or white cake mix
1/2 c. milk
1/2 c. applesauce
Then add:
1 egg
slice peaches from a pint jar and place on top of the batter mixture
sprinkle with cinnamon and sugar to taste
Then add:
1 c. of liquid--use the the juice from the peaches, if there is not enough for one full cup then add enough water to equal a full cup of liquid.
Cook for 35 minutes at 350 degrees