Choose ripe, mature yellow-flesh peaches of ideal quality for eating fresh. An average of 17½ pounds is needed per canner load of 7 quarts; 11 pounds per canner load of 9 pints. A bushel (48 lbs) yields 16-24 quarts.

• •CAUTION: Do NOT use white-flesh peaches - they may be too low in acid for safe water bath canning
• •Wash peaches thoroughly under cool running water
• •Bring a large pot of water to a rolling boil and prepare a bowl of cold water
• •Dip fruit in boiling water for 30-60 seconds until skins loosen
• •Dip quickly in cold water and slip off skins
• •Cut peaches in half, remove pits, and slice if desired
• •To prevent darkening, keep peeled fruit in ascorbic acid solution (Fruit Fresh) or lemon water

Prepare your packing liquid. Raw packs make poor quality peaches - hot pack is recommended:

• •Very light syrup: 1 cup sugar + 6 cups water
• •Light syrup: 2 cups sugar + 6 cups water
• •Medium syrup: 3 cups sugar + 6 cups water
• •Alternative options: Pack in water, apple juice, or white grape juice
• •Bring syrup or liquid to a boil and keep hot
• •Prevent browning: Use ascorbic acid solution (follow package directions) or ¼ cup lemon juice per quart of water

Proper sterilization is crucial for safe canning:

• •Wash jars, lids, and bands in hot soapy water and rinse well
• •Keep jars hot (180°F) in oven or hot water until ready to use - this prevents jar breakage
• •Inspect jars carefully for cracks or chips on the rim
• •Place new lids in hot (not boiling) water to soften the sealing compound
• •Set up your water bath canner with a rack on the bottom
• •Fill canner halfway with water and begin heating

Hot pack is strongly recommended for best quality. Raw pack makes poor quality peaches:

• •Hot pack (RECOMMENDED): Place drained fruit in syrup/liquid in a large saucepan and bring to boil
• •Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace
• •Place halves in layers, cut side down
• •Raw pack (not recommended): Fill jars with raw fruit cut side down, add hot liquid, leaving ½-inch headspace
• •Run a non-metallic spatula around the inside to release air bubbles
• •Wipe jar rims with a clean, damp cloth - any residue can prevent sealing
• •Center lid on jar and apply band, tightening to fingertip-tight only

Processing times are based on USDA/NCHFP tested recipes and are critical for food safety:

• •Place filled jars on the rack in your canner, ensuring they don't touch
• •Water must cover jars by 1-2 inches - add boiling water if needed
• •Cover canner and bring to a vigorous, rolling boil
• •Start timing only when water reaches a full boil
• •Hot pack times (0-1,000 ft): Pints 20 min, Quarts 25 min
• •Raw pack times (0-1,000 ft): Pints 25 min, Quarts 30 min
• •Altitude adjustments: 1,001-3,000 ft add 5 min; 3,001-6,000 ft add 10 min; above 6,000 ft add 15 min
• •Maintain a steady, rolling boil throughout the entire processing time

Proper cooling and storage ensures long-term preservation:

• •Turn off heat and remove canner lid - wait 5 minutes before removing jars
• •Carefully remove jars using a jar lifter and place on a towel or cooling rack
• •Don't tilt jars or retighten bands - let cool undisturbed for 12-24 hours
• •Listen for the 'ping' sound as jars seal during cooling
• •Test seals: Press the center of each lid - it shouldn't flex up and down
• •Remove bands, wipe jars clean, and label with contents and date
• •Storage: Store in a cool (50-70°F), dark, dry place for up to 12-18 months
• •Refrigerate any jars that didn't seal and use within 3-4 days