PEACHES (7 quarts)
*1/2 bushel fresh peaches
*3 quarts water
*2 1/2 cups sugar (lite) - 3 1/4 cups (heavy syrup)
*5 1/2 -cups water (lite) - 5 cups water (heavy syrup)
~Emerse your canning jars and lids into hot water.
~Wash the peaches.
~Dip in the boiling water, about 60-45 seconds.
~Drop them into cold water.
~The peels should slip right off for you (makes peeling much easier).
~Cut peaches in half and remove pit.
~Scrape fibers from the pit cavity.
~Slice peaches in half or quarters.
~To prevent darkening of peaches, soak in water and fruit fresh, until you are ready to put them into jars.
~Heat on medium heat 2 1/2 cups sugar and 5 cups water.
~Bring to a boil and make sure sugar has dissolved.
~Drain the peaches and pack them into the hot jars cavity side down in overlapping layers.
~Leave a 1/2 inch headspace.
~Ladle hot syrup over peaches, until there is about 1/4 inch headspace left.
~Remove all air bubbles using a knife.
~Seal the jar using hot lid and ring.
~Process in a boiling water bath for 20 minutes.
~Remove from heat and let sit for 24 hours before storing in a cool, dark room. (fruit cellar)
`Don't add any sugar just add water.