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Canned Peaches

Canned peaches are wonderful and will keep for many months. Enjoy peaches all winter long by eating them right out of the jar, put on top of ice cream, make peach ice cream or make smoothies.

*2-3 pounds of peaches makes 1 quart.

Sterilize jars in boiling water or dishwasher. Sterilize caps in a pot of hot water.

Prepare syrup and keep hot:

• 1 ½ cups sugar to 5 ¾ cup water

Wash and peel fruit. To peel, plunge peaches in boiling water for 45-60 seconds, then put into cold water. Add ¼ tsp. ascorbic acid (two 500 mg vitamin C tablets) to the large bowl of cold water to prevent discoloring. The skins will easily peel off. Cut peaches in halves or quarters and remove pit. Pack into clean jars, pit-side down. Leave ½ inch headspace. Remove air bubbles. Wipe jar rims, adjust lids and water bath process.

Processing Time (minutes) for all Altitudes

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