Michael Petruccelli says; I was going to do this piecemeal in a few blogs but decided it might be best to give the recipe & instructions all at once....INGREDIENTS - 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. HOW TO - 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 -I n 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. Step Three - Pack peaches slices in jars, almost to the top. Step Four - Bring the apple or white grape juice to a boil and ladle it over the peaches, leaving 1/2 inch of head-space. Step Five - Adjust lids and process in a boiling - water canner, with jars covered by 2 inches of boiling water, for 20-25 minutes. Remove jars from canner and allow to cool for 12 hours. Step Six - Unscrew metal rings to make sure the lids are sealed. (Each lid should be indented in the center.) Store in a cool, dry, dark place for no longer than one year. Note- Write the date canned on a piece of masking tape or file folder label & adhere to jar or lid.
