1. Select peaches:
Choose fresh, firm, ripe fruit, with no soft spots or bruises
Allow 2 to 3 pounds of fresh peaches for each quart to be canned
2. Prepare peaches:
Wash peaches
Dip in boiling water; then in cold water
Slip off skins
Cut in halves and remove pits. Slice if desired
3. Prevent darkening:
Drop peeled peaches into solution of 2 tablespoons each of salt
and vinegar per gallon of water
Drain just before heating or packing raw
4. Pack into jars:
To pack raw--
Pack raw peaches in jar to ½ inch of top
Cover with boiling sirup (See sirup table)
Leave ½-inch space at top of jar
Wipe jar rim clean
Adjust jar lid
Process in boiling-water bath--
Pints--25 minutes
Quarts--30 minutes
(At altitudes above sea level, increase processing time according
to table near start of chapter)
To pack hot--
Heat peaches through in hot sirup (See sirup table). If fruit is
very juicy, heat it with sugar, adding no liquid
Pack hot fruit in jar to ½ inch of top
Cover with boiling sirup
Leave ½-inch space at top of jar
Wipe jar rim clean
Adjust jar lid
Process in boiling-water bath--
Pints--20 minutes
Quarts--25 minutes
(At altitudes above sea level, increase processing time according
to table near start of chapter)
5. Remove jars from canner
6. Complete seals, if necessary