Kathy W
Yield: 7 quart jars
About 15 lbs of ripe peaches
12 cups water
3 cups sugar
Lemon juice
7 glass quart jars
7 un-dented jar rings
7 new, unused jar sealing lids
Place peaches in a water bath to help get fuzz off.
Rub fuzz off, and peel.
Slice the peeled peaches in half or quarters, discard pit. Place peach sections in a large bowl with about 2 TB lemon juice in it.
In a large pot, mix the water and sugar (4:1 ratio) and bring to a full boil.
Place the 7 lids in a small pan of boiling water to heat up.
Fill the bottles with the sliced peaches.
(Heat the water bath pot to a medium heat, not too hot yet)
Fill each peach bottle with syrup, up to the bottom of the neck.
Using a table knife, down each inner side of the jar, to release bubbles.
Wipe the tops of the jar rims so they are clean.
Place hot lids, followed by rings on, hand tightened.
Place in the water bath pot and lower into water.
Turn up the heat until full boil, and start time according to altitude
-35 mins in green zone for above 6000 feet.
Reduce heat slightly to reduce risk of jar cracking.
After 35 mins, turn off heat, remove lid, and allow to cool for 5 mins.
Remove jars from pot, place on towel on counter, and allow to cool completely before moving (overnight)
