Canned Peach Halves

Ingredients

• 11 lb (5 kg) ripe yellow-flesh peaches for about 9 pints, or 17 1/2 lb (7.9 kg) for about 7 quarts
• Very light, light or medium canning syrup, OR water, apple juice or white grape juice
• Ascorbic-acid solution, optional, for holding peeled fruit

Instructions

1. 1

   Use ripe yellow-flesh peaches only. Dip in boiling water 30–60 seconds until skins loosen, cool briefly, peel, halve, remove pits and slice if desired.

2. 2

   Hold peeled fruit in ascorbic-acid solution if desired to limit browning. Prepare your chosen syrup, juice or water and bring it to a boil.

3. 3

   For best quality, hot-pack: place drained peaches in the hot packing liquid and bring to a boil.

4. 4

   Fill hot jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place peach halves cut-side down when practical. Remove air bubbles, wipe rims and apply lids.

5. 5

   Process hot-packed jars in a boiling-water canner. Pints: 20 min at 0–1,000 ft; 25 min at 1,001–3,000 ft; 30 min at 3,001–6,000 ft; 35 min above 6,000 ft. Quarts: 25, 30, 35 or 40 min at those same altitude bands.

6. 6

   Cool undisturbed 12–24 hours, check seals and label.