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Selecting, Preparing and Canning
ingredients
preparation

Peaches-Halved or Sliced

Quantity: An average of 17½ 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 2½ pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 or medium syrup 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 jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.

Raw pack: Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.
Adjust lids and process.
Processing directions for canning peaches in a boiling-water

Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Above 6,000 ft
Hot Pints
Quarts
20 min
25
25
30
30
35
35
40
Raw Pints
Quarts
25
30
30
35
35
40
40
45

 

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

Table 2. Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot and
Raw
Pints or
Quarts
10 6 7 8 9
Table 3. Process Times for Peaches (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 – 1,000 ft Above 1,000 ft
Hot and
Raw
Pints or
Quarts
10 5 10

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3 years ago 2 0 2429

Selecting, Preparing and Canning