Michael Petruccelli says; Here is a simple way to can peaches. You will need 6 one quart canning jars with rings and self seal lids, 11 pounds of ripe peaches, 1 package of ascorbic or citric acid, 2 quarts unsweetened apple or white grape juice.
Step one- Sterilize canning jars and ring by simmering them in hot water for at least 10 minutes, until ready to use. Have the lids nearby. Step two-In another saucepan, dip fruit into boiling water for 30-60 seconds, until the skins loosen. Dip quickly into cold water and slip off skins. Cut peaches in half, remove the pits and slice. Mix the ascorbic or citric acid with water according the package directions & coat the peach slices to prevent darkening......Look for the next steps in my next blog.
