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Print this Recipe    Canned Peaches

Home Canned Peaches

LIGHT SYRUP

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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