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Peaches - Canning Recipe

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This recipe for Peaches - Canning is from Favorite Recipes from the The Kyler/Mays Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One half Bushel FREESTONE Peaches
Fruit Fresh
sugar

Mason Jars seals and rings
Directions:
Directions:
CANNING PEACHES
Rinse the peaches off under cool water if needed.
If you don't want to keep the skins on the peaches bring a pot of water to a boil and using a sharp knife, at the bottom of the peach make an “X” through the peach skin, gently place your peaches in the hot bath for about 40 seconds (watch for color of skin to change and dull) roll them around while they’re in the boiling water to be sure all covered evenly with the boiling water, then remove them & transfer into a bowl of ice water. The peach skins can then easily be peeled off when in the ice bath.
Cut the peaches. You can slice the peaches in half, quarter them, or cut them in slices. After cutting, toss peaches in a large bowl that contains water/Fruit Fresh (2 Tablespoons Fruit Fresh mixed with 2 quarts water) while cutting.

Using your clean quart or pint mason jar. Put ¼ cup of sugar into each quart, or two Tablespoons into pints. Add about an equal amount of hot tap water and swirl until sugar is dissolved.
Pack peaches into jars to the top of the neck of jar.
Add tap water to cover peaches leaving ½ inch of headspace. Add seals and lids.
Put filled jars into canner of hot tap water.
After all jars are put into canner, be sure that there is at least one inch of water over the tops of the jars
Process Quarts for 30 minutes and Pints for 25 minutes.
Number Of Servings:
Number Of Servings:
32 Pints

 

 

 

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