Canning Recipes

Raw-Pack Peaches In Light Syrup
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pounds peaches per quart - (to 3 lbs)
2 1/4 cups Sugar
5 1/4 cups Water
Fruit protector -- such as Fruit Fresh

Wash jars and bands in hot, soapy water. Cover lids with hot water
according to package directions. Place jars on rack in deep pot of
boiling water. Turn off heat and let jars stands in hot water 10 minutes
or until ready to fill.

To prepare peaches: Wash peaches; dip in boiling water for 30 seconds,
then drop in ice water to loosen skins. Remove skins. Cut in half;
remove pits and scrape away the red fibers around the pit, which can
darken during storage. Place peaches in prepared fruit protector
according to package directions.

Combine sugar and water in a saucepan and bring to a boil until sugar is
dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side
down, into hot jars, leaving 1/2-inch headspace. Ladle hot syrup over
peaches, leaving 1/2-inch headspace. Remove air bubbles with a
nonmetallic spatula.

Wipe jar rims and threads. Place lids and bands on jars. Place jars on
rack in deep stockpot of water. Cover, bring to a boil and process 25
minutes for pints, 30 minutes for quarts. Remove jars from hot water and
place, not touching, on dish towel. Cool several hours or overnight.
Test seals before storing.

This recipe yields ?? servings.

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