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CANNING PEACHES

STEP BY STEP

RECIPE FOLLOWS :

HOW TO USE WHAT

YOU CAN.

EXAMINE JARS AND THE SEALING SURFACES FOR NICKS, CRACKS OR SHARP EDGES.

WASH THE JARS AND LIDS & BANDS  IN HOT, SOAPY WATER.  RINSE.  LEAVE JARS IN HOT WATER UNTIL NEEDED.  PUT THE LIDS IN A SAUCEPAN WITH WATER AND PLACE ON  A STOVE TO SIMMER ( 180 F).  REMOVE THE SAUCEPAN FROM THE HEAT. ALLOW THE LIDS TO REMAIN IN THE HOT WATER UNTIL NEEDED.

SELECT FIRM RIPE PEACHES. SORT, WASH AND DRAIN JUST ENOUGH FRUIT FOR ONE CANNER LOAD. FILL BOILING WATER BATH CANNER HALF FULL WTH HOT WATER. PUT CANNER ON TO HEAT. PREPARE SUGAR SYRUP IF YOU DESIRE.

PUT PEACHES IN A BOWL OF BOILING WATER 1/2 TO 1 MINUTE TO LOOSEN THE SKINS. DIP INTO COLD WATER. DRAIN

CUT THE PEACHES INTO HALVES, PIT AND PEEL. DROP HALVES INTO ASCORBIC AND CITRIC ACID MIXTURE TO PREVENT DARKENING. RINSE BEFORE PACKING.

PUT THE LIDS IN HOT , ALMOST BOILING WATER & SIMMER FOR 5 MINUTES OR UNTIL YOU PUT THEM ON THE JAR.

STAND THE HOT JAR ON A WOOD OR CLOTH SURFACE. PACK PEACHES, CAVITY SIDE DOWN, LAYERS OVERLAPPING. LEAVE  1/2 INCH HEAD SPACE.

COVER THE PEACHES WITH BOILING HOT SYRUP, LEAVING 1/2 INCH HEAD SPACE. IT WILL TAKE 1 TO 1  1/2 CUPS SYRUP FOR EACH QUART JAR.

RUN NONMETALLIC SPATULE  GENTLY BETWEEN FRUIT AND JAR TO RELEASE AIR BUBBLES. ADD MORE SYRUP IF NEEDED.

WIPE THE TOP AND THREADS OF THE JAR WITH A CLEAN, DAMP CLOTH. PUT THE LID ON THE SEALING COMPOUND NEXT TO THE JAR.  SCREW BAND DOWN EVENLY AND FREELY.

AS EACH JAR IS FILLED, STAND IT ON THE RACK IN THE BOILING  WATER BATH CANNER. WATER IN THE CANNER SHOULD BE HOT, BUT NOT BOILING. IF NEEDED, ADD MORE HOT WATER TO COVER THE JARS 1 TO 2 INCHES. PUT THE COVER ON THE CANNER.