Category: Canning, etc. -

Peaches, Plums, Pears, Nectarines, or Cherries     

Ingredients:
17 1/2 pounds fruit
2 cups sugar
6 cups water
Fruit Fresh

Optional:
Brandy
Whole Cloves

Preparation:
While heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. After preparing the liquid syrup, keep it hot (but not boiling).

Wash the peaches. Dip the fruit in boiling water for 20 to 45 seconds. Remove from the boiling water using a slotted spoon and put into a large bowl of ice water for several minutes. The skins will easily slide off now.

To keep the fruit from turning brown sprinkle Fruit-Fresh over cut slices.

Put the cut peaches into the barely boiling syrup solution for 5 minutes. Pack the peaches into sterilized jars. Cover with boiling sugar syrup leaving 1/2 inch head space. Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles.

Put the sealed jars in the canner and keep them covered with at least 1 inch of water and boiling. Process pints 20 minutes; quarts 25 minutes.

For Brandied Peaches: Add 2 Tbsp. brandy and 1 whole clove to each pint.

Date added: 2012-11-19
Number of visits: 2312