CANNING FRUITS (PEACHES)

   Fresh fruit for home canning should be at the peak of ripeness--
they  should have lost their greenish color and should yield slightly
when squeezed.  Fruit should be prepared (peeled, trimmed), treated to
prevent browning, and hot-packed to exhaust air and make fruit more
pliable.  Hot-packing will help prevent fruit from floating in the syrup. 
Prepare syrup, hot pack fruit and water bath can.  Use USDA
Complete Canning Guidelines or "Canning Card" (EHE-660) for
processing time.

Recommended Quantities:
   Peaches, apples, pears:
       17 1/2 lb fresh = 7 qt.  ll b = 9 qt.
       1 bushel = 48 lb = 16-24 qt  (2 1/2 lb per quart)
   Berries: 1 1/2-3 lb (1-2 qt) fresh = 1 quart canned
   Plums: 1 1/2-2 1/2 lb fresh = 1 quart canned

Preparing Jars

   1.  Wash jars by hand or in dishwasher.  Rinse well.
   2.  Prepare lids according to manufacturer's directions.

Preparing Peaches
   

   1.  Wash peaches under running water. 
   2.  Skin removal (peaches, apricots):
       a.  Dip peaches in boiling water for 30-60 seconds.
       b.  Dip in cold (ice) water to stop heat treatment.  Do not
           soak--remove immediately.
   3.  Cut peaches in halves, remove pits, slice if desired.
   4.  To prevent darkening put slices in any of these antidarkening
       solutions
       a.  a solution of 1 tsp or 3000 mg. of vit. C/ gallon of
           water.
       b.  a citric acid or lemon juice solution (1tsp citric acid
           USP grade or 3/4 cup lemon juice / gallon of water.
       c.  a commercial antioxidant solution.
   5.  Remove from antidarkening solution and drain just before
       heating or raw packing  

   6.  Syrup
       
       a.  Sugar
           Thin: 2 cups sugar to 4 cups water
           Medium:  3 cups sugar to 4 cups water
           Heavy: 4 1/2 cups sugar to 4 cups water (fruit may
           float)
       b.  Honey: 1 1/2 cups honey to 4 cups water
           Thin honey: 3/4 cup honey, 3/4 cup sugar, 4 cups
           water.
       c.  Corn syrup:
           Thin: 1 c corn syrup, 1 c sugar, 4 c water
           Medium: 1 1/2 c corn syrup, 1 c sugar, 4 c water
           Heavy: 2 c corn syrup, 2 1/2 c sugar, 4 c water
       d.  Fruit juice: pineapple, apple, etc.
       h.  Water: fruit may fall apart during processing.

   7.  Pack

       a.  Hot pack: heat fruit and syrup or water to boiling, then
           pack.
       b.  Raw pack:  do not heat fruit prior to filling jars.
       c.  Pie pack:  heat fruit in sugar only, no sugar, until juice
           drawn from fruit nearly covers fruit. Heat slowly to
           prevent scorching. Fill jars with hot mixture and
           process as for hot pack fruit.
 
   8.  Overlap fruit pieces in jars to minimize air spaces.  
   9.  Work out air bubbles with plastic or wooden utensil.
   10. Add liquid (syrup, fruit juice, water) leaving 1/2 inch of
       headspace.
   11. Wipe off jar rims thoroughly to make sure the sealing
       surface is clean and free from fruit or sugar which would
       prevent sealing.

Processing Procedure:

   1.  Place filled jars on rack in canner so they don't touch sides.
   2.  Add hot water until the level is 1-2" over jar tops.
   3.  Place the lid on the canner and bring to a boil.
   4.  Start timing the canner when the water returns to a full
       boil.
   5.  Add more hot water as needed to keep level 1-2" over jar
       tops.
   6.  Process according to USDA Guidelines, see "Canning Card"
       (EHE-660)

Cooling Jars:

   1.  At the end of the processing time, remove the jars from the
       canner without disturbing lids or bands.
   2.  Place jars right side up on towel or rack away from drafts.
   3.  DO NOT tighten screw bands.
   4.  Lids will seal in 12-24 hours as they cool.

Checking Seals:

   1.  Jar is sealed if lid is depressed in center and does not move.
   2.  Remove screw bands from sealed jars, wash off any syrup
       which may have boiled out during processing, and store jars.
   3.  Unsealed jars should be reprocessed with new lids, or
       refrigerated and used within a few days.

Storing Home-Canned Fruits:

   1.  Remove screw bands from sealed jars.
   2.  Wipe jars with warm, sudsy water and dry (do not disturb
       lid).
   3.  Label and date.
   4.  Store in clean, cool (less than 90 F), dark, dry place.




Prepared by Susan Brewer
Foods and Nutrition Specialist
Revised, 1992EHE-663