Canned Peaches Makes 6 qts.
10lbs yellow peaches
Fruit fresh or ascorbic acid
2c. organic sugar
Rinse peaches. Get a big pot of water boiling. Then get a lg. bowl of water with ice. When the pot is boiling put in a few peaches at a time, whole for about 30 sec. If your peaches are nice and ripe, that's plenty of time. Immediately put them in the ice water. Continue with all peaches.
Peel peaches and slice into a bowl, tossing pits away. Sprinkle with a few tsps of Fruit Fresh to keep the color from turning brown. Once all fruit is peeled and sliced, start water bath canner.
Turn oven on an heat to 200 degrees. Get jars ready by washing with hot water. Put on a tray and put in oven to keep warn while waiting for water bath to boil.
Get another lg. pot and put in 2c. sugar and 6c. water and bring to a boil. When water bath canner is boiling, pull out jars from oven and get ready to fill. Put all peaches in the hot syrup and cook for 5 min. more. This is the Hot Pack Method. Fill hot jars with hot peaches and syrup. Run spatula around inside of filled jar to remove any air bubbles and be sure its filled to within 1/2in. of top of jar. Seal.
Place all filled jars on rack in water bath rack and put in the water. If its not boiling, bring up the heat and when it starts to boil again, start the count down. Process depending on your altitude. Remove from canner when time is up and let cool, check seals.
Table 1. Recommended process time for Peaches, halved or sliced
in a boiling-water canner.
Process Time at Altitudes of
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|20 min |