Directions:
To prepare peaches: Wash peaches; dip i boiling water 30 to 60
seconds; immediately dip peaches in cold water. Slip off peel. Cut
in half; pit and scrape cavity to remove red fiers. (The fibers
are likely to turn a brownish color during storage.) Cling peaches
are easier to cut in halves if a pitting spoon is used to loosen
the pulp from the pit. Push the spoon throug pulp from the stem
a=end to the end of the pit, cutting pulp from the pit; begin at
stem end and folow crease to blossom end; continue cutting on opposite
side. After cutting, hold a peach half in each hand and twist in
opposite directions to seperate halves.
Raw pack - Peel peaches, cut hin half and pit. Treat to prevent
darkening. Make a light or medium syrup, keep syrup hot. Drain peaches.
Pack peaches cavity side down, layers over lapping, into hot jars,
leaving 1/2 inch headspace. Ldle hot syrup over peaches, leaving
1/ inc headspace. REmove air bubbles. Adjust two-piece caps. Process
pints 25 minutes, quarts 30 minutes, in a boiling water canner.
Hot Pack - Peel peaches; cut in half andpit. Treat to prevent darkening.
Make amedium or heavy syrup. Drain peaches. Cook peaches one layer
at a time in syrup until peaches are hot throughly out. Pack hot
peaches into hot jars, leaving 1/2 inch headspace. ladle hot syrup
over peaches, leaving 1/2 inc headspace. Remove air bubbbles. Adjust
two piece caps. Process pints 20 minutes, quarts 25 minutes, in
a boiling-water cannner.
Note: If peaches are juicy, measure peaches afer pitting andpeeling.
Addd 1 to 2 cups sugar to each 5 quart peaches. Cook peaches slowly
until sugar dissolves and peaches are hotthorugh out. Pack and process
as for canning peaches, hot pack. If there is not enough syrup,
add boiling water to cover peaches, leaving 1/2 inch headspace.
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