Things You'll Need:
- Canning Jars
- Canning jars
- Lids
- Lids
- Rings
- Cheesecloth
- Table Salt
- Table Salt
- Vinegar
- Vinegar
- Citric Acid
- plastic Knives, Forks And Spoons
- labels
- Sugars For Fruit Filling
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Step 1
Examine each canning jar for nicks or cracks.
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Step 2
Wash jars, lids and rings. Leave in dishwasher or in warm pan of water until ready to use.
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Step 3
Sort, wash and drain peaches - use firm, blemish-free fruits.
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Step 4
Place peaches in cheesecloth.
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Step 5
Dip peaches into boiling water 1 minute - this will loosen skin.
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Step 6
Peel, cut in half and pit peaches.
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Step 7
Place halves into a salt-vinegar solution (2 tbsp. each per gallon cold water) until ready to place in jars.
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Step 8
Prepare syrup mixture (see below). Do not boil.
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Step 9
Rinse salt-vinegar solution from peaches.
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Step 10
Pack peaches in canning jar with cavity side down. Leave 1/2-inch head space.
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Step 11
Sprinkle citric acid over peaches according to manufacturer's instructions.
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Step 12
Cover peaches with hot syrup mixture, leaving 1/2-inch head space.
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Step 13
Remove air bubbles with plastic knife.
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Step 14
Wipe tops of jars with clean, damp cloth.
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Step 15
Place vacuum-seal canning lids and rings on tightly.
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Step 16
Place jars into canner and cover with hot water.
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Step 17
Process pints 25 minutes and quarts 30 minutes.
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Step 18
Remove jars, cool, test seals, label with date and store.
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Step 1
Light: 2 cups sugar to 1 quart water or juice.
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Step 2
Medium: 3 cups sugar to 1 quart water or juice.
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Step 3
Heavy: 4-3/4 cups sugar to 1 quart water or juice.
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Step 4
Cook until sugar is dissolved.
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Step 5
Do not boil, but keep hot until ready to use.
Comments
howardgirl08 said
on 10/15/2008 man i hate when people always tr to ell stuff
2-Hwnsnmotion said
on 9/3/2008 What do you mean by "process". I am a novice and can follow your directions up to this point. Please respond quickly I am up to my elbows with peaches. signed Tutu Lady