The basic supplies you need include:
- 12 quart sized canning jars,
- new snap lids to fit jar size (screw bands can be re-used)
- a water bath canner
- tongs (jar lifter) or good rubber gloves
I’ve also recycled good quality spaghetti sauce jars with their lids. (use once, they do re-seal) The canner has a metal rack that fits into the bottom so that the jars sit a bit elevated from the direct heat. Wash and rinse jars well. Use heat dry cycle in dishwasher. Cover snap lids or rubber lids with water in small pot and bring to boil. Keep hot.
- 20 pounds freestone or semi-freestone peaches
- 5 cups sugar
- 12 cups water
- Prepare syrup in a large pot by heating sugar and water until sugar is dissolved. Keep hot.
- Bring about 8 inches of water to a boil in canner and keep hot.
- Scald peaches (pour boiling water over them, soak about 1 min. and drain).
- Cut in halves or quarters, peel and remove pits. Pack into sterilized jars, smooth side to the outside. Cover with hot syrup to within 1/2 inch from the top.
- Center snap lid on clean jar rim and apply screw band just until fingertip tight.
- Place jars in canner. When water comes to a second boil, continue processing (boiling) for 20 minutes.
- Remove from canner using tongs or rubber gloves, and place on a towel or large cutting board, away from drafts. This recipe makes about 12 quarts.