Peach Halves in Light Syrup

Ingredients

Instructions

1. 1Wash 7 pint or 3 to 4 quart canning jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Peel, halve, and pit the peaches, dropping each half into the cold lemon-juice or ascorbic-acid water as you work to prevent browning.
3. 3In a large pot, combine the 6 cups water and sugar and bring to a boil, stirring to dissolve the sugar completely, to make a light syrup.
4. 4Drain the peach halves, add them to the boiling syrup in batches, and simmer for 5 minutes until heated through.
5. 5Pack the hot peach halves cut-side down into hot jars, then ladle the hot syrup over the fruit to cover, leaving 1/2 inch of headspace.
6. 6Remove air bubbles by sliding a nonmetallic spatula between the fruit and jar wall, add more syrup if needed to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 to 2 inches of water, timing from a full rolling boil, for 20 minutes for pints or 25 minutes for quarts, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 1 week.
11. 11Always keep the peaches fully covered by hot syrup and packed to the correct headspace, and do not shorten the stated process time, since whole fruit pieces need the full time for heat to reach the center of the jar safely.