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CANNED PEACHES
The easiest way to home can Peaches is the cold-raw pack. Use
firm, ripe, perfect Peaches.
- Select your jars and check to be sure they are perfect - no
nicks. Use new lids.
- Wash jars in hot water just before using.
- Slice and peel Peaches. Cut in half and remove pit. (Save a
few pits to flavor syrup.)
- Treat peaches with "Fruit Fresh" according to package
directions, in order to maintain their true color.
- Pack Peaches in jars, as tightly as possible, leaving 1/2
inch head room.
- Fill jars with syrup. Slip knife around inside to remove
any air bubbles.
- Takes about 1 1/2 cups syrup per jar. Wipe off jar rims and
put on lids.
- Put in water bath, covering jars at least 1 inch. Boil for
25 to 30 minutes.
- Remove jars from canner. Let cool about 12 hours. Test
seal. Enjoy in the winter time!
Syrups: Light: 2 cups sugar to 1 quart water
Medium: 3 cups sugar to 1 quart water
Heavy: 1 quart sugar to 1 quart water
