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Home Canned Peaches

(1 Votes)


  • 2 cups sugar
  • 1 qt water

MEDIUM SYRUP 3 cups sugar 1 qt water HEAVY SYRUP 1 qt sugar 1 qt water To make syrup, combine sugar and water. Heat slowly until it reaches a boil (238 F) Pour over fruit while hot The easiest way to home can peaches is the Cold Raw Pack. Use firm, ripe, perfect peaches. Select your jars and check to be sure they are in perfect condition, no nicks. Use new lids. Wash jars in hot water just before using. Slice and peel peaches. Cut in half and remove pit. (Save a few pits to flavor syrup.) Treat peaches with Fruit Fresh according to package directions in order to maintain their true color. Pack peaches in jars, as tightly as possible, leaving 1/2 inch head room. Fill jars with syrup. Slip sterilized knife around inside of jar to remove any air bubbles. Takes about 1 1/2 cups of syrup per jar. (Size of jar not noted in recipe). Add lids. Put jars in water bath, covering jars at least one inch. Boil for 25 to 30 minutes. Remove jars from canner. Let cool about 12 hours. Test seal.

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