Ingredients
* 30 ripe peaches
* large pot to boil water for processing jars
* 3 large pots for holding raw peaches
* ice water
* lemon juice
* sugar
* lids
* screw caps
* jars
2 to 4 competent workers (stove tender, peach peeler/cutter, syrup tender, overseer/peeler)
time: 3-4 hours
See page 444 of settlement cookbook, 1965 edition
3-4 peaches per jar
7 quart jars per batch
peaches should be ripe (slight play, not mushy)
prepare jars (clean with soap and water), lids in boiling water; screw caps on standby
large pot of water for processing pack (this is where the jars will end up as last step)
Make the syrup
See page 442 for syrup. Mommy uses "syrup for canning fruit", thin syrup variation
recipe yields 5 cups
need 1.5-2 cups per quart (large jar)
leave on low heat and stir while doing the remaining steps
Place the raw whole peaches in a large empty bowl
pour boiling water over the raw peaches to loosen the skin
let sit for a ~30 seconds
In a separate large bowl containing ice water, place peaches in cold water until skins are loose
peel to remove peach skins
quarter the peach and remove pit
place peeled and pitted peaches in a large pot which contains room temp water and lemon juice
See page 442, "to prevent fruit discoloring": 1 tablespoon of lemon juice to 2 quarts of water
make enough to cover peaches
The purpose of this step is to prevent peach from getting brown while skinning/quartering the remaining peaches
Option 1: Cold packing
place raw peaches in hot jar; pour syrup into jar over peaches; add lid
Place can in boiling water for 30 minutes
Option 2: Hot packing
place raw peaches in boiling syrup, bring to boil
place in hot jar; add lid
place jar in boiling water for 20 minutes
Use hot packing for firm peaches
Use cold packing for cold packing