Canned Peaches
- Peaches (we did a whole box)
- Sugar
- Citric acid
Mix light syrup. Light syrup = 1 cup sugar to 1 quart water. Keep on stove just under a boil. Peel and pit peaches. Treat with citric acid. I did this in the cold water bath used in my peeling process. 1 tsp. citric acid to 1 gallon of water. Slice peaches and pack in jars, one jar at a time. Ladle hot syrup into the jar and remove bubbles. Set in canner to keep hot while packing other jars. This prevents any more browning. Process in boiling water 30 minutes for quart jars, 25 minutes for pints.
Peeling Peaches
Drop peaches in near boiling water for 5 minutes. Do not boil. Remove with slotted spoon and drop in ice water bath. (I did this in the sink.) I added the citric acid to the cold water, so that way they were treated as I sliced them. KEEP THE PEELINGS AND PITS! I kept the peelings and pits and put them right into a sauce pan to make Pit and Peel Jelly.