Just Peachy

I told you I had nekked peaches in my kitchen.  Don't they look juicy?

These are the results of my efforts; I think I need to get another box when I go to the farmer's market on Saturday.  There is one more jar that didn't get canned, because it didn't fit in the pot and I didn't feel like staying up another hour to do one more jar.

After lots of reading and checking in with other canning folk, I decided to go ahead and try canning on my ceramic cooktop.  As suggested in the research, I used a pot that was only a tad bigger than my largest heating element, so I could only do three jars at a time.  The National Center for Home Food Preservation says that the water level should be at least an inch above the tops of the jars and at least two inches for processing times over 30 minutes.  At my altitude I have to process peaches for 35 minutes.  My water level was somewhere around an inch and a half above the tops.  Do you think we'll get botulism and die?  I really hope not.  I processed them for a few more minutes just for safe measure.  Canning is really such a science, and a lot of people get sick every year from poor canning practices.  I really don't want to poison anyone.

They are very photogenic at any rate;)  I'm dreaming about having this canner for next year.

Peachy dreams to each of you!  Have a peachy day and all that:)