Peaches – Halved Or Sliced

INGREDIENTS

INSTRUCTIONS

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints.
A bushel weighs 48 pounds and yields 16 to 24 quarts--an average of
2-1/2 pounds per quart.  Quality: Choose ripe, mature fruit of ideal
quality for eating fresh  or cooking.  Procedure: Dip fruit in boiling
water for 30 to 60 seconds until skins  loosen. Dip quickly in cold
water and slip off skins. Cut in half,  remove pits and slice if
desired. To prevent darkening, keep peeled  fruit in ascorbic acid
solution. Prepare and boil a very light,  light, or medium syrup or
pack peaches in water, apple juice, or  white grape juice. Raw packs
make poor quality peaches.  Hot pack -- In a large saucepan place
drained fruit in syrup, water,  or juice and bring to boil. Fill jars
with hot fruit and cooking  liquid, leaving 1/2-inch headspace. Place
halves in layers, cut side  down.  Raw pack -- Fill jars with raw
fruit, cut side down, and add hot  water, juice, or syrup, leaving
1/2-inch headspace.  Adjust lids and process.  Table 1. Recommended
process time for Peaches, halved or sliced in a  boiling-water canner.
Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.  Style of Pack: Hot.  Jar Size: Quarts. Process
Time at Altitudes of 0  ~ 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min.
3,001 - 6,000 ft: 35  min. Above 6,000 ft: 40 min.  Style of Pack: Raw.
Jar Size: Pints. Process Time at Altitudes of 0 -  1,000 ft: 25 min.
1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min.  Above 6,000 ft: 40
min.  Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes
of 0  ~ 1,000 ft: 30 min. 1,001 - 3,000 ft: 35 min. 3,001 - 6,000 ft:
40  min. Above 6,000 ft: 45 min.  Table 2. Recommended process time for
Peaches in a dial-gauge pressure  canner.  Style of Pack: Hot and Raw.
Jar Size: Pints or Quarts. Process Time:  10 mins. Canner Pressure
(PSI) at Altitudes of 0 - 2,000 ft: 6 lb.  2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9  lb.  Table 3. Recommended
process time for Peaches in a weighted-gauge  pressure canner.  Style
of Pack: Hot and Raw.  Jar Size: Pints or Quarts. Process Time:  10
mins. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.  Above
1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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