I picked up a box of ripe Rosa Hale peaches from a local farmers market at a good price. So bourbon peaches to be enjoyed some time around Christmas when fresh fruit will be rare around here. Also just drained a bad mo barrel of booners casual corn.
Half and blanch the peaches in small batches for about a minute, drop them into an ice bath with the juice of a couple of lemons(to keep them from browning) and peel. Make a simple syrup, I used pannela - for the size of peaches I had it was one per pint jar, filled half with the syrup and topped off with booners casual corn. Canned for about 25 minutes - can't wait for Christmas
