Peaches in Extra-Light Syrup – makes about 8 pints or 4 quarts
1 ¼ cups raw sugar
5 ½ cups water
Citric Acid Bath:
¼ cup lemon juice
4 cups water
Fruit Prep: To remove skins, blanch your peaches in a pot of boiling water for 40 to 60 seconds, or until the skins start to crack. Immediately dip the peaches into ice cold water. Skins should now easy pull off. After removing the skins, cut peaches in half and remove the pit in the center. To keep the peaches from browning, mix ¼ cup lemon juice with 4 cups of water and keep peaches submerged until ready to heat in syrup.
Jar Prep: Because we are hot packing the peaches, be sure your clean jars have been resting in hot water in the sink.
In a large stainless steel stock pot, combine the 1 ¼ cups of raw sugar and 5 ½ cups of water. On medium-high heat, stir mixture until sugar is fully dissolved and bring to a quick boil. Reduce heat to medium-low. One layer at a time, add peaches in hot syrup until heated through, which is about 1 minute per layer.
Using a slotted spoon, hot pack the peaches into warm jars cavity side down. Be sure to overlap the layers to pack in more peaches being sure to keep a generous ½” headspace. Ladle hot extra-light syrup into jars. Remove air bubbles and adjust headspace as necessary.
Using a wash cloth dipped in vinegar, wipe each jar rim and screw bands. Add prepared lids and rings and hand tighten. Process in a hot water bath, 20 minutes for pints and 25 minutes for quarts. Remember, processing time doesn’t begin until the water is at a full rolling boil!
After processing time has been completed, shut off heat and remove lid. Wait until the water is no longer active and remove jars. Rest hot jars in a draft free air until cooled. Check to ensure each jar has sealed and store.
The Canning Diva