Canning Instructions

• Sterilize canning jars by placing them in the dishwasher.
• Simmer canning lids in a large saucepan of hot water until you’re ready to use them.
• Boil a large pot of water on the stove.
• Prepare cold water in the sink or a large bowl filled with ice.
• Combine 12 cups of water and 6 cups of sugar in another pot; stir until dissolved, then boil briefly. Add 1/4 cup Fruit-Fresh and set aside.
• Blanch several peaches in the boiling water for exactly one minute. Quickly transfer to cold water.
• Repeat the blanching process with the remaining peaches.
• Mix 1 quart of cold water with 1/2 cup of lemon juice in a large bowl.
• Peel the peaches by sliding off the skins; cut them in half or slice them, removing pits.
• Soak peach halves or slices in lemon water to maintain color.
• Arrange sterilized jars on a large cookie sheet.
• Pour 1 cup of light syrup into each jar before adding the peaches.
• Fill gaps with more syrup, leaving a 1/2 inch unfilled space at the top.
• Release air bubbles by sliding a clean knife down the inside of the jar.
• Wipe the rims of the jars clean with a towel and place lids on top.
• Fill a water bath canner halfway with warm water; place jars on the wire rack.
• Cover with a lid, bring the water to a boil, then reduce to a steady simmer.
• Process the jars according to your elevation: 0-1,000 feet = 25 min, 1,001-3,000 feet = 30 min, 3,001-6,000 feet = 35 min, 6,000+ feet = 40 min.
• Remove jars once processing is complete and allow them to cool in a non-drafty area.
• Check that the jars have sealed properly before storing in a cool, dark place.