Ever since I am pruning our peach tree in the backyard regularly, we get more and more peaches every year. There are so many that the branches are already breaking. I hear the tree sighing “thank you” every time I pick some and when I relief its arms from the weight.

Yesterday, I picked a large banana box full of peaches and I could pick another ten cases, that’s how many there are. Last year, I preserved around 70 jars and I still have two left. They made great gifts!

This year, I made:
- peach juice
- peach preserves
- peach jam
- frozen peaches

Our tree:

Ready to be picked:

Half full but tons more on the tree:

The branches barely carrying the load:

And more peaches when looking up:

Peaches on the way into the sink to be washed:

One box hardly fit into both sinks:

After washing, cutting (removing bugs and pits) and preserving:

Basic (canning) preserve recipe:
- clean peaches, remove pits (and bugs)
- sterilize jars & lids by bathing them in simmering water for 20 seconds
- fill jars with peaches & 1 cinnamon stick
- add liquid (1 quart water : 1/2 cup honey) about 1/2 inch from top
- screw lid tight
- heat oven to 350ºF
- place deep baking dish in oven with water, place jars inside and cook for app. 45 minutes
- remove from oven; lids should make a popping sound (make sure they are all sealed properly -the ones that haven’t: store in fridge and eat within the next 2 weeks)
- store in a dark & cool place for up to one year

Ready to gift (or eat /or store):