Canning Peaches

Select mature, ripe, ready-to-eat fruit. Preparation: Wash fruit. Peel or loosen skins by dipping fruit in boiling water for 30 to 60 seconds, then plunging in to cold water. Slice or cut in halves, remove pits. To prevent darkening, hold fruit in anti-darkening mixture (2 tbsp salt and vinegar to a gallon of water.) Drain.

Hot Pack
Heat fruit in saucepan with light or medium syrup. Pack boiling hot fruit in to clean jars to within 1/2 inch of top. Add syrup, leaving 1/2 inch head space.

Raw Pack
Pack fruit in to clean jars, leaving 1/2 inch head space. Add hot syrup (light or medium), leaving 1/2 inch head space. Remove air bubbles. Adjust lids and process.

Pint jars

20 minutes

Quart jars

25 minutes

Pint jars

25 minutes

Quart jars

30 minutes

Process at 5 pounds pressure: 10 minutes for each