Ok, are you still with me? Canning is very simple once you understand the necessary steps. Yes, it is time consuming, so make sure you set aside at least a few hours per batch of 7 jars. Trust me, all of the work is completely worth it! Home canned fruit is delicious!
Today's tutorial will be pears, but peaches are very similar. Here we go!
1 canner with metal rack
Enough 1 litre jars with new lids to do the amount of fruit you have (Roughly about 10 jars for every 20 pounds of fruit)
Large pot to make syrup
Small pot with lid to boil jar lids in
A large cookie sheet
A butter knife
A clean cloth
A magnetic stick to lift lids out of hot water (usually comes with other canning supplies)- or a fork/spoon
A vegetable peeler/knife
A cutting board
A sharp knife to slice fruit
Large bowl to put sliced fruit in
Pears- at least 7-8 pounds to make one batch (7 jars)
Water (tap is fine)
White Sugar (2 1/2 cups)
Lemons (optional)- 1 should do 7 jars
All of these supplies should be in your kitchen except for the canning supplies. I bought my canner for about $20 and the other stuff (magnetic stick, jar lifter) for less than $10. These are a worthwhile investment, as they will last many years and help make the process go by much faster.
To begin, fill your canner about halfway full of water and set it on a large element on medium high heat with the lid on. It always takes quite a while for that much water to come to a boil, so I do this first. Next, preheat your oven to 200 degrees F. Place all of the jars (cleaned in hot soapy water) and their rings on the cookie sheet and put in the oven. The heat will sterilize them, but they must be in there for a minimum of 20 minutes, so do this before starting to prepare the fruit.