Canned Peaches in a light simple syrup.
8-12# Peaches, peeled, halved, pitted and treated to prevent browning*
2 1/2C Sugar
5 1/4C Water
Heat water and sugar until sugar is dissolved. Reduce heat and keep warm until fruit is prepared.
Place fruit cavity side down into jar leaving a generous 1/2" head space.
Ladle hot syrup over top maintaining.
De-bubble, wipe rims with a clean cloth or paper towel soaked in white vinegar. Center lids, tighten bands to finger tip tight.
Place in hot water bath canner, bring to a full rolling boil and process for 25 minutes. Turn off heat and let canner rest for 10 minutes before removing the jars.
Adjust for altitude as follows
1 -1,000 ft. 25minutes (pint) or 30minutes (quart)
1,001 - 3,000 +5 minutes
3,001 - 6,000 +10 minutes
above 6,000 ft. +15 minutes
*To treat fruit to prevent Browing I like to use about 1C lemon juice to 4C water, soak fruit in mixture until ready to prepare.
