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CANNED PEACHES

CANNED PEACHES
CANNED PEACHES

CANNED PEACHES

Ingredients

2 gallons peeled, halved ripe peaches (pits removed)*
5 pounds sugar
Water

Preparation

Place prepared peaches in a large dishpan. Pour sugar over peaches and let stand overnight. Reserving syrup in pan, remove peaches from syrup and pack peaches into clean quart jars. Add syrup to each jar to cover peaches. Place tops and rings on jars to seal tightly. Place in pressure cooker. Heat slowly to keep jars from breaking. Raise pressure to 5 pounds. Turn off heat but let cooker sit on eye of stove until pressure is gone. Store at least a month before eating. Makes 4-5 quarts. (*To prevent peaches from turning brown while preparing, place in mixture of 1 gallon water and 3 tablespoons salt. When all are peeled and halved, lift out of water, drain well, then proceed with recipe.)