Bottled

I canned some peaches tonight. I am still quite iffy as to whether they'll turn out.
A girl in my ward had some connections with an orchard down in Payson, and she offered to bring back 1/2 bushel boxes of peaches for $5. Yay! Relatively cheap fruit! I still prefer free, but this was definitely a doable price.
So that evening (Saturday), I brought home the peaches and got started canning them!
Everyone knows that the first step in canning peaches is to dump them in boiling water for a minute to loosen the peels so they slip right off. If you didn't know that, now you do. And thus, everyone knows that.
I scalded the peaches and pulled them out of the water. I pulled on the peel with my thumb. It didn't budge. I tried another one. Same story.
Yes, in all my vigor and excitement, I had forgotten to check if the peaches were ripe. They had been bright red and yellow, so I just assumed they were ripe. But they were hard as little rocks.
I didn't want to sit around peeling peaches, so I put them all out on the counter to ripen for a few days.
When you scald peaches, the peels turn from their perky red, orange, and yellow to a sickly, dead brown. So we had these nasty-looking brown peaches sitting all over our kitchen counters for two days. I give Kevin all the kudos in the world for not mentioning how disgusting they looked. Well, apart from the initial reaction.
So tonight, two days riper, the peaches had to be canned. They were not ripe enough for the peels to slip right off, even with a second scalding. So I spent [way too much time] peeling the stupid things before I cut them like apples and canned them. Or bottled them, as they like to say around here.