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BASIC PREPARATION—CANNING PEACHES
Wash peaches and remove skins. Cut peaches in halves, remove pits. Slice if desired. Add ascorbic acid according to package directions. Use thin, medium or heavy syrup to suit the sweetness of the fruit and family preference.
RAW PACK—Pack raw peaches in jars. Cover with boiling syrup, leaving V2 inch head space. Remove air bubbles by running spatula or knife between jar and food. Adjust jar lids. Process in boiling water bath canner (212 degrees F). Pint jars 25 minutes and quart jars 30 minutes.
HOT PACK—Heat peaches in syrup. Pack hot peaches in jars. Cover with boiling syrup leaving V2 inch head space. Remove air bubbles by running spatula or knife between jar and food. Adjust jar lids. Process in boiling water bath canner (212 degrees F). Pint jars 20 minutes and quart jars 25 minutes.
FREEZING PEACHES
Wash peaches and remove skins and pits. It is better not to blanch peaches that are to be frozen. Slice if desired. Syrup Pack—Drop peaches into cold 40% syrup to which ascorbic acid has been added. Pack peaches into containers. Add syrup to cover. Place a piece of crumpled wax paper on top of the peaches to hold them under the syrup. Leave Y2 to 1 Yi inches head space—the smaller amount for wide-topped pint containers; the larger amount for harrow topped quart containers. Seal. Freeze, store at 0 degrees F or below. Sugar Pack—Add two-thirds cup sugar and Yi teaspoon crystalline ascorbic acid dissolved in Yi cup cold water to each quart or prepared fruit. Mix well. Pack into containers leaving head space as in syrup pack. Seal. Freeze, store at 0 degree F or below.
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