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Peaches

Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Peaches can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice. Prepare the liquid syrup and keep it hot.

Remove skins using a small paring knife or if preferred, 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 to quarters for better fit.

Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse and drain before packing.

Syrup Sugar Water Yield

Light 2 cups 4 cups 5 cups

Medium 3 cups 4 cups 5 1/2 cups

Heavy 4 3/4 cups 4 cups 6 1/2 cups

To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil. Fill jars while syrup is still boiling hot.

Also look into getting some raspberry flavored extract or something like that.

Cold Pack into sterilized jars and cover with boiling sugar syrup leaving 1/2 inch head space. Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. Add more syrup if needed. Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Place jars on rack of hot water bath canner, lower rack gently, bring water back to boil and process using the hot water bath method.

pts. 20 min.

qts. 25 min.

Yields

48 pounds--18 to 24 quarts

After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.