Peach Fruit Topping — NCHFP
Tested boiling-water canned topping made from mashed ripe yellow Georgia peaches, sugar, and bottled lemon juice.
Ingredients
- 8 cups mashed ripe yellow Georgia peaches about 6 to 6.25 lb as purchased
- 3 cups sugar
- 4 tbsp bottled lemon juice
- 1 tsp ascorbic acid granules for 4 quarts water, anti-darkening soak
Equipment
- Boiling-water canner
Directions
- Prepare hot half-pint or pint jars and lids. Make anti-darkening soak with 1 teaspoon ascorbic acid granules in 4 quarts water.
- Wash and peel peaches, using a 30-to-60-second boiling-water dip if needed to loosen skins. Halve, pit, slice, and hold in anti-darkening solution.
- Drain slices and mash with a potato masher. Do not use a blender or food processor because they incorporate unwanted air.
- Measure 8 cups mashed peaches into a Dutch oven. Stir in sugar and bottled lemon juice. Bring to a full boil, reduce heat, and simmer 5 minutes while stirring.
- Fill hot jars, leaving 1/2-inch headspace. Process half-pints or pints 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Safety status: tested. Use bottled lemon juice and the published proportions. Developed at the University of Georgia for NCHFP and released July 2008. Refrigerate leftover topping after filling jars.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/peach-fruit-topping/