Peaches

2 pounds peaches per quart - (to 3)
=== EXTRA LIGHT SUGAR SYRUP - (6 cups) ===
1 1/4 cups sugar
5 1/2 cups water
=== LIGHT SUGAR SYRUP - (6 1/2 cups) ===
2 1/4 cups sugar
5 1/4 cups water
=== MEDIUM SUGAR SYRUP - (7 cups) ===
3 1/4 cups sugar
5 cups water
=== HEAVY SUGAR SYRUP - (7 cups) ===
4 1/4 cups sugar
4 1/4 cups water

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

To prepare peaches: Wash peaches; dip in boiling water 30 to 60 seconds; immediately dip in cold water. Slip off peel. Cut in half; pit and scrape cavity to remove red fibers. (The fibers are likely to turn a brownish color during storage.)

Cling peaches are easier to cut into halves if a pitting spoon is used to loosen the pulp from the pit. Push the spoon through pulp from the stem end to the end of the pit, cutting pulp from the pit. If a pitting spoon is not available, use a knife to cut through to the pit; begin at stem end and follow crease to blossom end; continue cutting on opposite side. After cutting, hold a peach half in each hand and twist in opposite directions to separate halves.

Raw Pack - Peel peaches; cut in half and pit. Treat fruit to prevent darkening. Make a sugar syrup; keep syrup hot. Drain peaches. Pack peaches cavity-side down, layers overlapping, into hot jars, leaving 1/2-inch headspace.

Carefully ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 25 minutes, quarts 30 minutes, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

Hot Pack - Peel peaches; cut in half and pit. Treat fruit to prevent darkening. Make a sugar syrup. Drain peaches. Cook peaches one layer at a time in syrup until peaches are hot throughout. Pack hot peaches into hot jars, leaving 1/2-inch headspace.

Carefully ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

To prepare sugar syrup: Select the type of sugar syrup desired for canning peaches. Combine sugar and water in a large saucepot; bring to a boil. Reduce heat and simmer about 10 minutes. Keep sugar syrup hot while filling jars. For hot-pack method, heat peaches in syrup as directed in recipe.

Peaches printer friendly version located here.
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