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Peach Halves

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Perfect peaches are a challenge to can because if you pack them too tightly, they'll break, and if you don't pack them tight enough, they'll float. Melinda has just the right touch — she's won lots of blue ribbons for her peaches."

List of Ingredients

â—¦ 2 quarts water
â—¦ 2 cups granulated sugar
â—¦ 10 to 12 pounds round unblemished peaches


Recipe

In a 4-quart stainless steel stockpot, combine the water and sugar. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Boil the syrup for 1 minute, then reduce the heat to low and keep hot until needed.

Fill an 8-quart stainless steel stockpot with water and bring to a boil. Cut a small X on the bottom of the peaches, then dip them into the boiling water for 30 seconds to 1 minute to loosen the skins. Transfer to a bowl of ice water for 2 minutes to cool and stop the cooking. Drain well.

Cut the peaches into even halves. Remove the pits and peels, then rinse and drain well. Pack the peaches, cavity side down, into hot jars, leaving ½-inch headspace. Overlap the peaches from side to side to create a pretty appearance and snug pack.

Ladle the hot syrup into the jars, covering the peaches and maintaining the ½-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process pint jars in a water bath canner for 25 minutes, quart jars for 30 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.


Makes about six 1-quart jars