Michigan State University Extension
Preserving Food Safely - 01600772
10/13/97

### PEACHES--HALVED OR SLICED

        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

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.