Bottled Peaches

Select ripe firm peaches, remove peel and pits. If peeled fruit is to stand several minutes before packing, drop it into a mild salt solution to prevent discoloration (i.e. a bowl of water with some salt sprinkled in it). Drain.

RAW PACK: Pack, halves or slices into jars to within 1/2 inch of top. Fill to within 1 1/2 inches of top of jar with boiling syrup. Slide a knife down the edges of the inside of the bottle to let out any air bubbles that may be in between the peaches. Add more syrup if necessary. Put on cap, screw band firmly tight.

HOT PACK: Boil for 3 minutes in medium syrup. Pack into Kerr jars to within 1/2 inch of top. Fill to within 1/2 inch of top of jar with boiling syrup. Slide a knife downt he edges of the inside of the bottle to let out any air bubbles that may be in between the peaches. Add more syrup if necessary. Put on cap, screw bank firmly tight.

Process Pints 20 minutes
Quarts 25 minutes
Boiling water bath

Syrup Recipe:
Make syrup according to sweetness desired. Boil sugar and water together until sugar is dissolved. Juice of the fruit may be used in place of water. Keep syrup hot but do not let it boil down.
Sugar Water
(cups) (cups)
Thin 1 6-8
Medium 1 4-5
Heavy 1 1-3

Syrup should be boiling when poured over fruits.