Michigan State University Extension
Preserving Food Safely - 01600772
10/13/97
QUANTITY: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2-1/2 pounds per quart.
QUALITY: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
PROCEDURE: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches (see following syrup directions).
SYRUP
Syrup Approx. Cups Cups Cups Cups Type % Sugar Water Sugar Water Sugar
Very 10 6-1/2 3/4 10-1/2 1-1/4 Light
Light 20 5-3/4 1-1/2 9 2-1/4
Medium 30 5-1/4 2-1/4 8-1/4 3-3/4
*This amount is also adequate for a 4-quart load.
PROCEDURE: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.
Hot pack--In a large saucepan place drained fruit in syrup, water or juice and bring to boil. Fill hot jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.
Raw pack--Fill hot jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR PEACHES, HALVED OR SLICED IN A BOILING-WATER CANNER
Process Times at Altitudes of Style of Jar 0- 1000- 3001- 5001- Pack Size 1000 ft. 3000 ft. 5000 ft. 8000 ft.
Hot Pints 20 min. 25 min. 30 min. 35 min. Hot Quarts 25 30 35 40
Raw Pints 25 30 35 40 Raw Quarts 30 35 40 45
RECOMMENDED PROCESS TIMES FOR PEACHES, HALVED OR SLICED IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1000 ft.
Hot Pints 10 min. 5 lb. 10 lb. Hot Quarts 10 5 10 Raw Pints 10 5 10 Raw Quarts 10 5 10
RECOMMENDED PROCESS TIMES FOR PEACHES, HALVED OR SLICED IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 10 min. 6 lb. 7 lb. 8 lb. 9 lb. Hot Quarts 10 6 7 8 9
Raw Pints 10 6 7 8 9 Raw Quarts 10 6 7 8 9