Millions of Peaches, Peaches for Me

Peaches are amazing. There's few things better than a juicy peach. This post will include the directions to bottle peaches and the recipe for the most amazing peach pie EVER!

Bottled Peaches

Things you need:

- Steamer

- lots of sugar

- lots of peaches

- water

- bottles

- brand new lids and rings for the bottles

This is a steamer. I got mine at a DI for $4

The base has a removable "lid" that you set the bottles of peaches on. You fill the base with 6 cups of water but we'll go over that later.

First, wash all the bottles, lids and rings in hot, soapy water. Rinse and dry. In a small sauce pan heat some water to a boil then turn down to low. Once the water has stopped boiling place just the lids in the water. They stay in there until you're ready to use them.

Second, put 6 cups of water into a large saucepan and add 3 cups of sugar. The ratio is always 2:1. 2 parts water, 1 part sugar. Bring to a boil then remove from heat. Put a lit on it to keep it warm while you prepare the peaches.

Third, wash all your peaches in cold water, rubbing them under the flow of water to get the fuzz off. Then, with the empty bottles right next to you on the table, peel and slice the peaches and drop them into the waiting jars. Fill the jars up to the shoulder of the bottle, right to the base of the neck.

Fourth, pour sugar water into the jar up to where the peaches are and jiggle jar to get rid of bubbles then fill with more sugar water half way up the neck of the jar. Using tongs, take a lid out of the hot water for each full bottle and put on the bottles. Screw the rings on right after and then set jars on the steamer base. Make more sugar water as needed to fill the jars.

Fifth, put lid on steamer and turn heat on the stove to high. When steam starts shooting out the holes very strongly let cook for 20 minutes. When timer goes off, remove the lid and let the jars cool a bit. Remove from steamer and set on a towel on the counter and let cool for 12-24 hours. After the alotted about of time has passed press down on the top of the lid and if it doesn't pop that means it has sealed. If it pops then you need to put it in the fridge and eat the peaches soon. Wipe off all jars so they're not sticky.

Peach Pie (2 pies)

Need two unbaked pie shells

Cream Cheese Layer

4 oz cream cheese

1/2 cup powdered sugar

1 cup heavy whipping cream

Glaze

1 cup sugar

1 cup water

1 cup peaches, peeled and mashed

3 Tbs corn starch

Bake the shells at 400 degrees for 10 minutes or until golden brown. While they cool, whip the heavy whipping cream until lightly stiff. Add sugar and cream cheese and blend until stiff. Cover and place in fridge until pies are completely cool. Put half cream cheese mixture in one shell and the other half in the other shell and spread around evenly. Peel and slice peaches into both shells until both are full. Put sugar and mashed peaches into sauce pan. Mix water and corn starch in separate bowl then add to the sauce pan. Bring to boil. Finished when thickened and clear. Pour over both pies. Place pies in the fridge and chill completely. Enjoy!