To can peach cobbler, boil blanched peaches with spices and can them into jars. To serve peach cobbler, top canned peaches with a crumble topping and bake.
To can peaches, sterilize canning jars and lids. Bring a pot full of water to a low boil and fill a large bowl with ice water. Cut bad pieces out of 15 pounds of fresh peaches. Submerge peaches in boiling water in small batches and blanch for two minutes and 15 seconds. Move blanched peaches to the ice water, let cool and pull the skins off. Cut the peaches in half, remove the seeds and slice.
Place the slices in a pot and bring to a low boil. Stir in 2 cups of brown sugar, 2 cups of white sugar, 5 teaspoons of citric acid, 2 teaspoons of vanilla, 1/2 teaspoon of almond extract, 3 teaspoons of cinnamon, 1 teaspoon of nutmeg and 1 teaspoon of salt. Fill the jars with peaches and add water to cover the tops. Boil the jars for 20 minutes and let cool. This recipe makes seven cobblers.
To make a cobbler, combine 1 quart of canned peaches with 2 heaping teaspoons of flour and 2 tablespoons of melted butter in a baking dish. Process 1 cup of flour, 1 cup of brown sugar, and 1 stick of butter and spoon over the peaches. Bake at 350 degrees for one hour until the topping is browned.