Yield: 1 Recipe
Select ripe firm pepaches, remove peel and pits. If peeled fruit is to stand several minutes before ppacking, drop it into slightly salted water to prevent discoloration. Drain. Pack, halved or sliced, into clean jars. Fill to within 1½ inches of top of jar with medium syrup (1 c sugar to 2 c water). Put on cap, screwing band tight. Process 20 minutes in boiling water bath, or in pressure canner 10 minutes at 5 pounds.
Source: Kerr Canning Book