Peaches in Light Syurp

To can peaches choose ripe, mature fruit of ideal quality for eating fresh or cooking.

48 pounds of peaches will do 18 to 24 quarts

Remove skins from peaches by using a small paring knife or if preferred, dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.

Cut in half, remove pits and slice to quarters for better fit.

**When canning Cling peaches before removing skin it is necessary to cut around the peach and down to the pit with a paring knife. Make this cut slightly off center easier separation. Then while holding peach in the palms of your hands twist fruit in opposite directions to separate halfs. Then use a peach pit knife to remove pit. Be very carefull when cutting out the pit. Push the knife gently downward and under the pit and then around it

Drop cut fruit into mixture of 1 gallon water and 2 tablespoons each salt and vinegar. This will help to keep peaches from darkening. When all the fruit has been cut, rinse with water and drain before packing.

Cold Pack into sterilized jars and cover with boiling sugar syrup** leaving 1/2 inch head space.

Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. Add more syrup if needed. Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Place jars on rack of hot water bath canner, slowly and gently, lower rack bring water back to boil and process using the hot water bath method.
pts. 30 min.
qts. 35 min.

** Light Syrup
2 C. Sugar
4 C. Water
boil until sugar is dissolved