- 6
Ingredients
- 6 one-quart canning jars with rings and self-sealing lids
- 11 pounds ripe peaches
- 1 package ascorbic or citric acid
- 2 quarts unsweetened apple or white grape juice
Preparation
Step 1
1. Sterilize canning jars and rings by simmering them in hot water for at least 10 minutes, until ready to use. Have the lids nearby.
2. In another saucepan, dip fruit in boiling water for 30 to 60 seconds, until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits, and slice. Mix ascorbic or citric acid with water according to the package directions, and coat peaches to prevent darkening.
3. Pack peach slices in jars, almost to the top.
4. Bring the apple or white-grape juice to a boil and ladle it over the peaches, leaving 1/2 inch of headspace.
5. Adjust lids and process in a boiling-water canner, with jars covered by 2 inches of boiling water, for 20 to 25 minutes. Remove jars from canner and allow to cool for 12 hours.
6. Unscrew metal rings to make sure lids are sealed. (Each lid should be indented in the center.) Store in a cool, dry, dark place for no longer than one year.