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water, then in cold water to remove skin (blanching) is not recommended for peeling peaches. Peaches are delicate fruit. Holding them in boiling water too long can cook the top layer of the peach, making its quality less desirable for canning.
However, if you do decide to blanch, lower a small amount of peaches into boiling water. The ration of fruit to water should be such that the water doesn’t stop boiling—a pound of peaches to a gallon of water is a common proportion. The blanching time should be NO LONGER THAN 15 SECONDS. Then immediately dip the fruit into the same proportion of cold water.
2. Crystalline or a powdered ascorbic acid mixture is added to fruit in order to prevent it from darkening. Peaches, whose skin has been removed, darken very quickly. Any type of citrus fruit juice such as orange or lemon juice (full strength) may be used to prevent this action. However, it is usually more economical to purchase ascorbic acid under such brand names as “Fruit Fresh” and “Mrs. Wages.”
An older but less effective method of preventing darkening is to drop peach halves or slice into water containing two tablespoons each of salt and vinegar per gallon of water. Peaches treated in this manner must be drained before packing.
3. Syrup consistency for canning and freezing. THIN SYRUP: (30 percent) Mix 2 cups sugar with 4 cups water or juice. MEDIUM SYRUP: (40 percent) Mix 3 cups sugar with 4 cups water. HEAVY SYRUP: (50 percent) Mix 4% cups sugar with 4 cups water.
Sugar improves the flavor and texture of canned peaches but can be omitted.
88.4%