Peaches (hot pack)

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Select ripe firm peaches, remove peel and pits. If peel fruit is to stand several minutes before ppacking, drop it into slightly salted water to prevent discoloration. Drain. Boil for 3 minutes in medium syrup (1 c. sugar to 2 c water). Put on capp, screwing the band tight. Process in boiling water bath 20 minutes, or in pressure canner 10 minutes at 5 pounds.

Source: Kerr CAnning Book

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