Canning Peaches
When you are canning peaches you will need to have a salt-vinegar water mix ready. As soon as you peel a peach, drop it into the solution to keep the fruit from darkening. (2 T. each salt and vinegar added to 1 gallon cold water). Don't let the fruit soak in the solution more than 20 minutes. If you must leave them longer, rinse the fruit in cold water before processing.
For canning peaches use ripe, firm fruit that has been washed. A quick way to remove the peel is to dip into boiling water about 30 seconds, plunge into cold water and slip off the peel. Cut the peaches in half and remove the pits. Canning peaches may be sliced if desired. Immediately plunge into the vinegar-salt water bath. Drain the fruit before heating or packing raw.
When using the Raw Pack method for canning peaches pack the raw fruit halves, cut side down with edges overlapping, to ½ " of the top of the jar. Cover the fruit with your choice of boiling sugar syrup, water, or fruit juice. Leave ½" head space. Adjust the lids and process in a boiling water bath at 212 degrees F. Process pints for 25 minutes and quarts for 30 minutes.
After canning peaches in this way, remove the jars from the canner and complete the sealing of the lids unless you are using self-sealing lids.
For canning peaches with the Hot Pack method, prepare the fruit the same as for the Raw Pack method. Then heat the fruit in hot, not boiling, syrup, water or juice. If canning peaches that are very juicy, you may omit the syrup and add ½ C. sugar for each quart of fruit. Heat gently and fill the jars with the hot fruit and sweetened juice. Adjust the lids and process in a boiling water bath at 212 degrees F. Process pints for 20 minutes and quarts for 25 minutes. Then remove the jars and complete the sealing of the lids unless the lids are self-sealing.
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