Ken Pitman’s Blue Ribbon Peaches in Heavy Syrup

Directions

1Wash, peel and remove the pits from the peaches, may leave in halves or slice. To prevent darkening, keep peeled fruit in Mrs. Wages ® Fresh Fruit Preserver solution. I prefer to peel the peaches with a peeler. However the peaches may be peeled by dipping the fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. (I think this method tends to soften the fruit and makes it slippery and hard to handle.)

2Make Heavy Syrup – Combine sugar and water and cook over medium heat while stirring until sugar melts, then bring to a boil.

3Hot Pack: In a large saucepan add peaches to boiling medium syrup; bring the mixture back to a boil. Remove from heat and place hot fruit and syrup in hot one-pint jars leaving ½ inch headspace. Remove air bubbles with a non-metallic tool. Wipe jar rim clean. Place hot lid on the jar and screw band down evenly and firmly. Process the fruit in the jars in a boiling water bath for 20 minutes. Remove from the canner and let jars cool in a draft free area until sealed.