Canning Peaches

Step 1: Choose Syrup

• To make thin syrup: Mix 2 cups sugar plus 4 cups water
• To make medium syrup: Mix 3 cups sugar plus 4 cups water
• Mix sugar and water, bring to a boil.

Step 2: Peel Fruit

• Dip in boiling water
• Then dip in cold water.
• Slip skin off.
• Halve and pit.

Step 3: Prevent Darkening

• Peaches will turn brown when exposed to air.
• So as you peel, drop peeled peaches in a solution of : 3/4 cup lemon juice and 1 gallon of water
• Remove fruit from solution
• Pack at once.

Step 4: Raw Pack

• Put raw peaches in a jar.
• Pack pit side down
• Cover with hot syrup
• Leave 1/2 inch at top of jar.
• Wipe rim, adjust lid.

Step 5: Release Steam from Canner

• Set jars on rack in waterbath canner.
• Pour warm water over jars.
• Continue pouring until water is 2 inches over top of jars.
• Allow 2 inches extra space at top of canner for boiling.
• Place cover on canner.

Step 6: Begin Canning

• Bring water to gentle boil.
• Now begin timing.
• Boil 30 minutes.
• Remove hot jars from canner.
• Cool jars on rack
• Check seals, remove ring bands.
• Label and store in cool, dry place.