Grow It! Can It! Eat It!: Peaches

Canned Peaches:

(MI peaches work the best; don’t turn brown)
If peaches are not quite ripe, lay them out on newspaper in cool place.  Do not allow peaches to touch each other, ort they will quickly spoil.  Check them daily to see if they are ripe.

Scald peaches in boiling water about 2-3 min.  Place in ice water, slide off peal (like tomatoes), slice, remove pit & place in sterilized qt. jars.  Pour hot syrup –2  ½ c. sugar to 5 c. water (estimate amount of syrup you will need to make—if any is left over, you can refrigerate and use for other fruit you wish to can) over peaches leaving ½ in. space at top of jar.  Seal & process ½ hr.

Frozen Peaches:

Prepare peaches as for canning.  Place sliced, pitted peaches in 4 c. increments in qt. freezer bags.  Sprinkle ¼-1/2 c. sugar sporadically over peaches as you peel & slice.  Mark amount of sugar you used on outside of freezer bag.  Seal & freeze.