Wash peaches and remove skins. Dipping the fruit in boiling water, then
quickly in cold water makes peeling easier. Cut peaches in halves;
remove pits. Slice if desired. To prevent fruit from darkening during
preparation, drop it into water containing 2 tablespoons each of salt
and vinegar per gallon. Drain just before heating or packing raw.
[Illustration: BN21470
Peaches can be peeled easily if they are dipped in boiling water,
then in cold water.]
•Raw Pack.—prepare peaches as directed above.
_In glass jars._—Pack raw fruit to ½ inch of top. Cover with boiling
sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in
boiling-water bath (212° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw fruit to ¼ inch of top. Fill to top with boiling
sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
boiling-water bath (212° F.)—
No. 2 cans 30 minutes
No. 2½ cans 35 minutes
•Hot Pack.—Prepare peaches as directed above. Heat peaches through in
hot sirup. If fruit is very juicy you may heat it with sugar, adding no
liquid.
_In glass jars._—Pack hot fruit to ½ inch of top. Cover with boiling
liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in
boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot fruit to ¼ inch of top. Fill to top with boiling
liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
boiling-water bath (212° F.)—
No. 2 cans 25 minutes
No. 2½ cans 30 minutes