Peaches
Wash peaches and remove skins. Dipping the fruit in boiling water, then quickly in cold water makes peeling easier. Cut peaches in halves; remove pits. Slice if desired. To prevent fruit from darkening during preparation, drop it into water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before heating or packing raw.
BN21470
Peaches can be peeled easily if they are dipped in boiling water, then in cold water.
•Raw Pack.—prepare peaches as directed above.
In glass jars.—Pack raw fruit to ½ inch of top. Cover with boiling sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw fruit to ¼ inch of top. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 30 minutes |
| No. 2½ cans | 35 minutes |
•Hot Pack.—Prepare peaches as directed above. Heat peaches through in hot sirup. If fruit is very juicy you may heat it with sugar, adding no liquid.
In glass jars.—Pack hot fruit to ½ inch of top. Cover with boiling liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot fruit to ¼ inch of top. Fill to top with boiling liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |