Directions: |
Directions:PREPARING WATER BATH FOR CANNING
1) Wash jars and lids in hot soapy water; rinse with warm water.
2) Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
3) Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
4) Remove and drain jars and lids, one at a time, as needed for filling.
PREPARING PEACHES:
1) In a bowl, combine 4 quarts water and lemon juice. Fill another bowl with ice water.
2) Fill a stock pot 3/4 full of water, bring to a bowl. Working in batches, add peaches and boil for 20 seconds or until skins easily peel away; remove with slotted spoon and transfer to ice water.
3) Use a paring knife to slip skin off peaches; cut in half and remove pits. Place in bowl with lemon water to prevent browning.
4) In a saucepan, combine 1 quart (4 cups) water and Splenda Sweetener; bring to a bowl over medium-high heat. Turn off heat; saucepan to keep syrup hot.
TO CAN THE PEACHES:
1) Drain the peaches; place into prepared jars. Ladle hot syrup into jars, leaving 1/2" of headspace at top of jars. Wipe jar rims and threads. Cover with 2 piece lids; tighten bands.
2) Place jars on rack in canning pot. (Water must cover jars by at least 1"; add boiling water, if necessary.) Cover, bring water to a gentle boil.
3) Process for 25 minutes. Remove jars and place upright on a towel to cool completely.
4) After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed) |
This recipe for SUGAR FREE PEACHES is from