The first stage of the procedure is peeling the peaches. We had some conflict of opinion on proper methods, and I turned out wrong. So, in case you're wondering, here's what to do: Start a large pot of covered boiling water. When the water is at a rolling boil, drop in all your peaches that you intend to peel. Keep it in there for about a minute. Riper peaches will peel easier than unripe ones. Lift a peach out and feel the skin to see if it slides on the flesh at all. If it does, it's probably ready to go. Drop it into an ice water bath, roll it around for a few seconds, then use your thumbs to slide the peel off.
Crushing fruit is surprisingly theraputic. It's also one of the few times I really get to use my gigantic potato masher. I really don't know what I was thinking when I bought that gigantic thing, considering the fact that I probably spent more on it than all of my spatulas combined. But, it got its mileage when we turned this pile of unsuspecting fruit into pulp.
The hot peach jam goes into the hot jars, which are then sealed and submerged in boiling water for ten minutes. This is to make sure we got out all the nasty nasties to keep the food safe for human consumption. And I must say, this stuff is tasty, so we ultimately want some human consumption involved.
I'm glad I got the canner, but I should've read the label. This canner is designed for quart-size jars, and we had pint-size jars. They were falling over sideways in the pot and required a little babysitting. One of the lids came off as I was lifting it out. We could not trust it to be shelf stable anymore. (Darn, I have to keep one!)