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Canned Peaches Recipe

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This recipe for Canned Peaches, by , is from The Knox Quinton Family Cookbook, 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!

Contributor:  
Contributor:  
Shelly Quinton

Category:
Category:

Ingredients:  
Ingredients:  
Canned Peaches

1-22 pound box equals 12-13 quarts of fruit. Each jar holds 8 or 9 halved peaches.

Boil large pot of water. Add peaches a few at a time to boiling water and leave there for a minute before plunging into sink of ice water. Skins will peel off easily.

Syrup- Boil 2 cups water and add 1 cup sugar. Boil 5 minutes.

1 quart of peaches requires 1 1/2 cups syrup.

Clean jars and jar rings- keep warm in dishwasher if you can. Boil lids- keep warm.

Directions:
Directions:
Add halved peeled peaches taken from ice water bath to warm jar. Fill to threaded area on jars with warm syrup. Wipe rim with towel to remove any spills. Tighten lid down with lid ring. Add to canning kettle which is 1/3 filled with boiling water- or almost boiling water. When canner is full- 7 quarts of peaches- be sure water covers all jars by a good inch. Gently boil for 20 minutes. Remove to towel covered cooling area. You will hear jars pop as they seal. Cool completely and be sure all jars are sealed. Mark date.

Personal Notes:
Personal Notes:
I like to use Alberta Peaches from Mrs Jones' peach farm.

 

 

 

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