The total time is 2 hours

7 quart of service

component

11 to 12 pounds of peaches

Blanching ice water

2 batches of syrup, light, medium and heavy

Syrup options:

Syrup: 2 cups of sugar to 1 quarts of dehydration

Medium syrup: 3 cups of sugar to 1 quarts of dehydration

Concentrated syrup: 4 cups of sugar to 1 quarts of dehydration

 

instructions

Prepare a water bath and a cleaning tank. Start to boil the artillery. If the fruit is ready, you can turn it off. When you are ready, it will soon return to boiling.

Heat the water and sugar in the cooking pot until the sugar is dissolved, and prepare the desired syrup. Put it aside.

Blanch peaches is soaked in boiling water for 30 to 1 minutes. I use a skimming device and make 5 peaches at a time. Immediately remove the peach into the sink or bowl and stop cooking with ice water.

Fill a pot at a time to avoid the peach browning. Peel the peaches. Slice the fruit from the pit and add it to the jar. When the jar is full, cover the fruit with hot syrup, leaving 1/2's "head space". Remove all bubbles by shaking, percussion or using plastic scrapers. Air will be trapped in foods you can't see and need to be removed.

Wipe the edge of the bottle with a wet cloth and cover the lid and ring.

Put 7 Quart in the boiling water bath. Make sure that the bottle is covered with at least 2 of the water.

Put the pot back into the boiling water and use four quarts in it. And then handle it for at least 30 minutes. If you live above 1000 feet, you need to add more time to adjust the altitude. Add 5 minutes between 1001 and 3000 feet. 3001~6000 feet plus 10 minutes, 6001~8000 feet plus 15 minutes, 8001~10000 feet plus 20 minutes.

Remove a towel from the peaches in the jar. Let them reach the room temperature. The lid will be sealed at this time. Any unsealed lid needs to be reprocessed or refrigerated and eaten within a week. The sealed tank can be marked and stored on the shelf for many years under direct light.