Instructions

1. Examine each canning jar for nicks or cracks.

2. Wash jars, lids and rings. Leave in dishwasher or in warm pan of water until ready to use.

3. Sort, wash and drain peaches - use firm, blemish-free fruits.

4. Place peaches in cheesecloth.

5. Dip peaches into boiling water 1 minute - this will loosen skin.

6. Peel, cut in half and pit peaches.

7. Place halves into a salt-vinegar solution (2 tbsp. each per gallon cold water) until ready to place in jars.

8. Prepare syrup mixture (see below). Do not boil.

9. Rinse salt-vinegar solution from peaches.

10. Pack peaches in canning jar with cavity side down. Leave 1/2-inch head space.

11. Sprinkle citric acid over peaches according to manufacturer's instructions.

12. Cover peaches with hot syrup mixture, leaving 1/2-inch head space.

13. Remove air bubbles with plastic knife.

14. Wipe tops of jars with clean, damp cloth.

15. Place vacuum-seal canning lids and rings on tightly.

16. Place jars into canner and cover with hot water.

17. Process pints 25 minutes and quarts 30 minutes.

18. Remove jars, cool, test seals, label with date and store.

Syrup Mixtures

1. Light: 2 cups sugar to 1 quart water or juice.

2. Medium: 3 cups sugar to 1 quart water or juice.

3. Heavy: 4-3/4 cups sugar to 1 quart water or juice.

4. Cook until sugar is dissolved.

5. Do not boil, but keep hot until ready to use.