yield: 7 cups light simple syrup... add more sugar if you want a medium or heavy syrup, see chart above
Instructions
Prior to Canning:
Select peaches that are sweet and ripe.
Place your jars and rings into a dishwasher on the sterilize setting.
Place the lids in a small saucepan and heat to a simmer, but don’t boil.
To Can Peaches:
Place rinsed peaches into a pot of boiling water and blanch for 30 to 60 seconds.
After blanching, place them into a ice water bath to keep them from cooking.
Pull the peels off the peaches
Cut the peaches and remove the pits
Cut out any brown spots and mushy areas.
Sprinkle 1/4 cup lemon juice or Fruit-Fresh Produce Protector over a bowl full of peaches (to keep them from going brown)
Stir the peaches to make sure all the surfaces have been coated.
Put your cut peaches pit side down into hot, sterilized bottles.
Fill bottles with peaches to the line of the lip of the bottle (where the curve ends).
You can pack peaches fairly tight, without squishing them.
Carefully pour the hot syrup into the bottles until your peaches are covered.
Leave a 1/2 inch of head space at the top of the bottle.
With a butter knife, slide down each side of the bottle to remove any air bubbles.
Use a clean damp cloth and wipe around the rim of your bottle, place lid and screw on the ring
Place the jars on the Steam canner being careful to avoid the holes or into a hot water bath.
Process quarts for 20 minutes (+ any altitude time adjustments).
Processing time begins once you see steam coming out of the hole in the lid or in a hot water bath
Lift jars off of the steam canner or out of the hot water bath with a jar lifter and move them to a draft free location to let them cool (usually overnight)
Make sure jars aren't touching or bumping
Once cooled, store all sealed cans in long term storage. Any unsealed cans (you'll hear a popping sound when you press on the lid), should be placed in the fridge and consumed in the next few days.