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PEACHES: A bushel of peaches weighs about 48 pounds and will yield about 18 quarts of canned or frozen peaches - that’s two to three pounds of fresh peaches per quart of preserved product. There are about 3 medium sized peaches in a pound.
Peaches, Canning: Wash peaches and remove skins. Dipping each peach in boiling water, then in cold water makes peeling easier. Cut peaches in halves; remove pits. Slice if desired. To prevent fruit from darkening use an anti-darkening agent. Follow package directions regarding use. An older but less effective method of preventing darkening is to drop peach halves or slices into water containing 2 tablespoons each of salt and vinegar per gallon of water. The peach treated in this way must be drained before packing.
Use a thin, medium, or heavy syrup to suit the sweetness of the fruit and family preference. Sugar improves the flavor and texture of canned peaches but can be omitted.
Raw Pack. Pack raw peaches in jars. Cover with boiling sirup, leaving Vi-inch headspace. Remove air bubbles by running spatula or knife between jar and food. Adjust jar lids.
Process in boiling watenbath canner (212°F). „ &
jars... 30 minutes.
Hot Pack. Heat peaches in syrup. Pack hot peaches in jars. Cover with
Pint jars...25
Quart
89.2%