HOME CANNED PEACHES

The easiest way to home can Peaches is the cold-raw pack. Use firm, ripe, perfect Peaches.

1. Select your jars and check to be sure they are perfect - no nicks. Use new lids.
2. Wash jars in hot water just before using.
3. Slice and peel Peaches. Cut in half and remove pit. (Save a few pits to flavor syrup.)
4. Treat peaches with "Fruit Fresh" according to package directions, in order to maintain their true color.
5. Pack Peaches in jars, as tightly as possible, leaving 1/2 inch head room.
6. Fill jars with syrup. Slip knife around inside to remove any air bubbles.
7. Takes about 1 1/2 cups syrup per jar. Wipe off jar rims and put on lids.
8. Put in water bath, covering jars at least 1 inch. Boil for 25 to 30 minutes.
9. Remove jars from canner. Let cool about 12 hours. Test seal. Enjoy in the winter time!

Syrups: Light: 2 cups sugar to 1 quart water
Medium: 3 cups sugar to 1 quart water
Heavy: 1 quart sugar to 1 quart water