Canned Peaches

I know lots of you have made them. Honestly tho this is
the first time Ive canned peaches in syrup. And so I thought Id post the
recipe for those that might be interested.

Canned Peaches Makes 6 qts.

10lbs yellow peaches
Fruit fresh or ascorbic acid
2c. organic sugar
6c. water


Rinse peaches. Get a big pot of water boiling. Then get a
lg. bowl of water with ice. When the pot is boiling put in a few
peaches at a time, whole for about 30 sec. If your peaches are nice and
ripe, that's plenty of time. Immediately put them in the ice water.
Continue with all peaches.




Peel peaches and slice into a bowl, tossing pits away.
Sprinkle with a few tsps of Fruit Fresh to keep the color from turning
brown. Once all fruit is peeled and sliced, start water bath canner.




 Turn oven on an heat to 200 degrees. Get jars ready by
washing with hot water. Put on a tray and put in oven to keep warn while
waiting for water bath to boil. 




 Get another lg. pot and put in 2c. sugar and 6c. water
and bring to a boil. When water bath canner is boiling, pull out jars
from oven and get ready to fill. Put all peaches in the hot syrup and
cook for 5 min. more. This is the Hot Pack Method. Fill hot jars with hot peaches and syrup. Run
spatula around inside of filled jar to remove any air bubbles and be
sure its filled to within 1/2in. of top of jar. Seal.

Place all
filled jars on rack in water bath rack and put in the water. If its not
boiling, bring up the heat and when it starts to boil again, start the
count down. Process depending on your altitude. Remove from
canner when time is up and let cool, check seals.  




?

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints

Quarts 20 min

25 25

30 30

35 35

40
Raw Pints

Quarts 25

30 30

35 35

40 40

45