I was out at Brookfield Orchards a couple of weeks ago and bought some peaches from Ragged Hill Orchard. They were ripe and perfect for canning. This was my first time canning peaches. I didn’t want to use a full syrup and found this recipe that used a light syrup or no sugar at all if you wanted to leave it out.

The most difficult part of processing the peaches was the same as with anything you need to remove skins from and slice up. But the time invested will be well worth it – when we can have fresh fruit in the middle of winter.