Peaches

By Hklbrries

Note: See "Canning - The Fruits of Summer’s Labor" in this collection.

Note: To make a canner load of 7 quart jars, you’ll need about 17 1/2 pounds peaches.

Ingredients

• 11 pounds peaches
• Sugar syrup or canning liquid of your choice
• 9 pint-size canning jars, lids and screw bands

Details

Servings 9

Preparation

Step 1

Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

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, if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light or medium syrup or pack peaches in water, apple juice or white grape juice. Raw packs make poor quality peaches.

For a hot pack, place drained fruit in syrup, water or juice in a large saucepan and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.

Adjust lids and process. Hot-packed pints should be processed for 20 minutes; quarts should be processed 25 minutes, adjusting for altitude.