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