Canned Peaches

Canned Peaches

From Mary Beth Keim

Remove peach peel.  Cover with mild salt solution to prevent discoloration.  When you’ve peeled enough to fill a cooker, drain.

Place peaches into jars within ½ inch from top.  Fill jar with boiling syrup.  Cap.

PROCESS:              pints – 15 minutes

                                Quarts – 20 minutes

BOILING WATER BATH:  Put water in canner but don’t put pressure gauge on lid.  Process for 10 to 15 minutes.

PRESSURE CAN:  Put 1 ½ quarts water into canner.  Put lid on and let pressure build until steam blow out top (the weight is not on the lid).  Let steam blow for 5 minutes.