I love friends that have mature peach trees that like to share their crop....
This past week has been fun with all the canning. For anyone new to canning, hopefully this will be a good resource as what to do. The information comes from USU Extension, as well as the USDA recommendations for canning. We do want to be safe!
1. Select firm, ripe peaches of good quality.
2. An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.
Procedure: 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 if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.
Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.
Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.
For Hot Pack:
Pints: 1-1000 ft: 20 min; 1001-3000 ft: 25 min; 3001-6000 ft: 30 min; Above 6000 ft: 35 min
Quarts 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40min
For Raw Pack:
Pints: 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40 min
Quarts 1-1000 ft: 30 min; 1001-3000 ft: 35 min; 3001-6000 ft: 40 min; Above 6000 ft: 45min
Peaches in boiling water for 30-60 seconds. Slip off the skins.
Slice peaches, and then simmer for 3-5 minutes (for hot pack method).
Fill Jars with fruit and hot syrup.... And Process!
The Finished Product!
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