| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Low-fat | 10 | Servings | |
INGREDIENTS
| 3 | lb | Firm, ripe peaches (about 12 |
| 2 1/2 | c | Unsweetened apple juice |
INSTRUCTIONS
Wash and drain peaches. Cut into halves, pit and peel. Treat to prevent darkening. Cook a few peaches at a time in water until heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head space. Heat apple juice and pour over peaches, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process pints 20 minutes, quarts 25 minutes in boiling water bath. Yield for original recipe 12 pounds peaches, about 5 quarts. 52 calories per 1/2 cup serving. MY NOTE: The original recipe called for 2 1/2 cups apple juice - should be about 2 1/2 quarts (because 3 pounds of peaches required about 2 1/2 cups of juice). I cut the peaches in slices and made 7 half-pint jars. Heated slices of about 4 peaches at a time for 1 minute in the microwave, and heated the apple juice about 3/4 cup at a time in the microwave in a 2 cup measure. Source: Ball Blue Book, Edition 32, 1990 Shared and tested by Elizabeth Rodier Aug 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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