.. Canned Peaches .. (Allow 2-3 pounds for each quart jar) .. Wash peaches and dip them into boiling water, then cold water. Peel them, then cut in half and remove the stones. Slice, if desired. Cook gently in medium or heavy syrup until heated through. Spoon into clean, hot jars and cover with boiling syrup, leaving 1/2 inch headspace. Close the jars and process in boiling water bath, allowing 20 minutes for pints jars and 25 minutes for quarts. .. (Preparing Fruit) .. use firm, fresh produce. wash fruits thoroughly before hulling or removing the skins, pits, cores, or seeds. .. To prevent prepared fruit from darkening, drop it into a salt vinegar water mixture (2 tablespoons each salt and vinegar to 1 gallon of water) for no more than 20 minutes. Rinse the fruit before cooking it or packing it into jars leave the designated headspace. .. (Sugar Syrup) .. Each quart of fruit requires from 1 to 1 & 1/2cups of sugar syrup. Sugar syrup is made by cooking sugar in water or fruit juice until it dissolves. .. Use the following proportions: * Light Syrup: 2 c. sugar to 4 c. water = 5 cups syrup: * Medium syrup: 3 c. sugar to 4 cups water = 5 & 1/2 cups syrup. * Heavy syrup: 4 & 1/4 cups sugar to 4 cups water = 6 & 1/2 cups syrup. .. Enjoy! ..
Posted on: Sat, 22 Jun 2013 00:42:15 +0000
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