That’s pretty much my procedure, too. I’ve taken up home canning in the last year, just the easy stuff that I can water bath.
There’s a pressure canner on my Christmas list, though.
I put back a bushel of fresh Michigan peaches last fall and ate them over the winter. Nothing better than a peach in the middle of January. LOL! I bought the “eat them today” bushel and man are they tasty. I’m down to my last jar. Next year I’m doing two.
I made a dozen jars of home made apple butter, too. My grandmother used to can that stuff and I loved it as a kid. It ain’t bad as a grown-up, neither.
I’m in your debt for digging through the trash. Have a great weekend!
On the peaches.... I would have (did) clean them, boil them down, add cane sugar and water to make 6 gallons at about 15 degrees balling, pitch some yeast at the proper time.
Place airlock, wait, decant and clarify.
The most important thing is to NOT tell your neighbors about it or offer them a sample. It disappears quickly.
Treated that way, it still offers vitamin C and carbohydrates and other trace elements required for life, and a slight buzz. ;)
/johnny