Peaches

I love fresh peaches. When canning them, you get that fresh peach taste even in the winter. A little bit of Romeo Peach Fest all year long. Yummy.

PEACHES 

(7 quarts)

Ingredients:

*1/2 bushel fresh peaches

*3 quarts water

*fruit fresh

*2 1/2 cups sugar (lite) - 3 1/4 cups (heavy syrup)

*5 1/2 -cups water (lite) - 5 cups water (heavy syrup)

Directions:

~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)

Variation:

`Don't add any sugar just add water.