Peaches, Halved or Sliced — NCHFP
Tested NCHFP home-canning directions for yellow-flesh peaches, halved or sliced.
Ingredients
- 17 1/2 lb ripe, mature yellow-flesh peaches average for a 7-quart canner load
- water, apple juice, white grape juice, or very light, light, or medium syrup for packing fruit
- ascorbic acid solution to prevent darkening
Equipment
- 1 Boiling-water canner For the primary documented process.
- 7–9 Pint or quart canning jars Use standard home-canning jars.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Use yellow-flesh peaches only. Do not use this canning process for white-flesh peaches.
- Dip peaches in boiling water for 30 to 60 seconds until skins loosen, then cool quickly, slip off skins, halve, pit, and slice if desired. Hold peeled fruit in ascorbic acid solution to prevent darkening.
- For hot pack, bring drained fruit to a boil in syrup, water, apple juice, or white grape juice. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Hot pack is recommended for better quality.
- For raw pack, fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving 1/2-inch headspace.
- Boiling-water process hot-pack pints 20/25/30/35 minutes and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Raw-pack pints process 25/30/35/40 minutes and quarts 30/35/40/45 minutes at those elevations.
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Recipe Notes
Safety status: tested. CAUTION: Do not use this process for white-flesh peaches. NCHFP reports that some white-flesh varieties can exceed pH 4.6, and there is currently no researched low-acid pressure-canning process or acidification procedure for them. Freeze white-flesh peaches instead. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/peaches-halved-or-sliced/