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Show How to Can Peaches (COLD PACK) 1. Check tops of jars; be sure there are no nicks, cracks, rough spots or sharp edges. 2. Wash jars in hot soapy water. Rinse. Leave in hot water until used. 3. Use new lids. Discard rusty or warped bands. Pour boiling water over lids; leave in water while filling jars. 4. Select firm, ripe fruit. Wash, rinse, and drain the peaches peach-es and put in wire basket or cheese cloth. 5. Dip peaches in boiling water to loosen skins, then into cold water. Drain. 5. Cut peaches into halves, pit and peel. Drop fruit into salt-vinegar water (2 tablespoons each to 1 gallon water). 7. Do not stand hot jar on cold surface. Pack peaches, layers lay-ers over-lapping, cavity side down. Leave V-inch head space. 8. Cover peaches with boiling syrup. 9. Run knife between fruit and jar to remove air bubbles. bub-bles. Add more syrup, if needed, to cover fruit. Wipe top and threads of jar. 10. Put Dome Lid on jar. Screw band tight. Band must screw down even all the way around to hold red rubber sealing compound against top of jar. 11. Stand filled jars on rack in canner. Water should be hot; not boiling. Add more water, if needed, to cover jars one or more inches. Put cover on canner. Bring water to boiling. 12. Boil (process) pints and quarts 25 to 30 minutes. Take jars from canner. DO NOT TIGHTEN BANDS AFTER PROCESSING. Lot cool about 12 hours. Remove bands and test seal by pressing lid. If Dome is down, the jar is sealed. (HOT PACK) Make medium or heavy syrup. Add 2 tablespoons salt and 2 tablespoons vinegar to 1 gallon water. Wash and scald peaches. Cut into halves, Remove pits and skins. Drop fruit into syrup until hot through. Pack hot into hot BALL jars. Cover with syrup. Process 20 minutes in boiling-wa-i ter bath. (FOR JUICY PEACHES) Measure after pitting and peeling. Add 1 to 2 cups sugar to each 3 quarts fruit. Heat slowly until sugar dissolves, and fruit is boiling hot through. Pack and process as instructed in-structed above. Add boiling water if there is not enough j syrup to cover peaches. |