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Peaches In Apple Juice Recipe

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Step #1 Quantity: An average of 17-1/2 lbs is needed per canner load of 7 quarts; an average of 11 lbs is needed per canner load of 9 pints.
Step #2 A bushel weighs 48 lbs & yields 16 to 24 quarts--an average of 2-1/2 lbs per quart.
Step #3 Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Step #4 Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen.
Step #5 Dip quickly in cold water & slip off skins.
Step #6 Cut in half, remove pits & slice if desired.
Step #7 To prevent darkening, keep peeled fruit in ascorbic acid solution.
Step #8 Prepare & boil a very light, apple juice, light, or medium syrup or pack peaches in water, or white grape juice.
Step #9 Raw packs make poor quality peaches.
Step #10 Hot pack -- In a large saucepan place drained fruit in syrup, water, or juice & bring to boil.
Step #11 Fill jars with hot fruit & cooking liquid, leaving 1/2-inch headspace.
Step #12 Place halves in layers, cut side down.
Step #13 Raw pack -- Fill jars with raw fruit, cut side down, or syrup, juice, & add hot water, leaving 1/2-inch headspace.
Step #14 Adjust lids & process.
Step #15 Table 1.
Step #16 Recommended process time for Peaches, halved or sliced in a boiling-water canner.
Step #17 Style of Pack: Hot.
Step #18 Jar Size: Pints.
Step #19 Process Time at Altitudes of 0 - 1,000 ft: 20 min.
Step #20 1,001 - 3,000 ft: 25 min.
Step #21 3,001 - 6,000 ft: 30 min.
Step #22 Above 6,000 ft: 35 min.
Step #23 Style of Pack: Hot.
Step #24 Jar Size: Quarts.
Step #25 Process Time at Altitudes of 0 ~ 1,000 ft: 25 min.
Step #26 1,001 - 3,000 ft: 30 min.
Step #27 3,001 - 6,000 ft: 35 min.
Step #28 Above 6,000 ft: 40 min.
Step #29 Style of Pack: Raw.
Step #30 Jar Size: Pints.
Step #31 Process Time at Altitudes of 0 - 1,000 ft: 25 min.
Step #32 1,001 - 3,000 ft: 30 min.
Step #33 3,001 - 6,000 ft: 35 min.
Step #34 Above 6,000 ft: 40 min.
Step #35 Style of Pack: Raw.
Step #36 Jar Size: Quarts.
Step #37 Process Time at Altitudes of 0 ~ 1,000 ft: 30 min.
Step #38 1,001 - 3,000 ft: 35 min.
Step #39 3,001 - 6,000 ft: 40 min.
Step #40 Above 6,000 ft: 45 min.
Step #41 Table 2.
Step #42 Recommended process time for Peaches in a dial-gauge pressure canner.
Step #43 Style of Pack: Hot & Raw.
Step #44 Jar Size: Pints or Quarts.
Step #45 Process Time: 10 mins.
Step #46 Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
Step #47 2,001 - 4,000 ft: 7 lb.
Step #48 4,001 - 6,000 ft: 8 lb.
Step #49 6,001 - 8,000 ft: 9 lb.
Step #50 Table 3.
Step #51 Recommended process time for Peaches in a weighted-gauge pressure canner.
Step #52 Style of Pack: Hot & Raw.
Step #53 Jar Size: Pints or Quarts.
Step #54 Process Time: 10 mins.
Step #55 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Step #56 Above 1,000 ft: 10 lb.
Step #57 ======================================================= ===== USDA Agriculture Information Bulletin No.
Step #58 539 (rev.
Step #59 1994) Meal-Master format courtesy of Karen Mintzias.
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