Yesterday I spent six hours in the hot kitchen (but I had a good fan) canning about half of my half bushel of peaches and 8 pints of blueberries. The yield was 16 8 oz. of blueberry jam and 15 8 oz. jars of peach butter. Today I canned the rest of the peaches into light syrup (8 pints), which is always the first preserve that gets finished.
Whenever I can, I write the date next to the recipe in the Ball Blue Book, and I noticed that in the previous years (starting in 2009) the canning season for peaches and blueberries started at the end of August and ran on into September.
Amie was very happy to label them for me.