Are you ready to try canning for the first time? Today we'll be posting some great recipes throughout the day to get you started.

This recipe is from the USDA’s Complete Guide to HomeCanning.



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.


Choose ripe, mature fruit of ideal quality for eating fresh or cooking.


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 (see page 1-11). Prepare and boil a very light, light, or medium syrup (see page 2-5) or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.

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.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel. Adjust lids and process.

Processing directions for canning peaches in a dial- or weighted-gauge canner are given on

pages 2-31 and 2-32.

Ready to give it a shot? Let us know how it goes!


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