---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Peaches - Halved or Sliced
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   Quantity: An average of 17-1/2 pounds is needed per canner load of 7
   quarts; an average of 11 pounds is needed per canner load of 9 pints. A
   bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2-1/2
   pounds per quart.
   
   Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
   cooking.
   
   Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins
   loosen. Dip quickly in cold water and slip off skins. Cut in half,
   remove pits and slice if desired. To prevent darkening, keep peeled
   fruit in ascorbic acid solution. Prepare and boil a very light, light,
   or medium syrup or pack peaches in water, apple juice, or white grape
   juice. Raw packs make poor quality peaches.
   
   Hot pack -- In a large saucepan place drained fruit in syrup, water, or
   juice and bring to boil. Fill jars with hot fruit and cooking liquid,
   leaving 1/2-inch headspace. Place halves in layers, cut side down.
   
   Raw pack -- Fill jars with raw fruit, cut side down, and add hot water,
   juice, or syrup, leaving 1/2-inch headspace.
   
   Adjust lids and process.
   
   Table 1. Recommended process time for Peaches, halved or sliced in a
   boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                          1,001 - 3,000 ft: 30 min.
                          3,001 - 6,000 ft: 35 min.
                            Above 6,000 ft: 40 min.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                          1,001 - 3,000 ft: 30 min.
                          3,001 - 6,000 ft: 35 min.
                            Above 6,000 ft: 40 min.
   
   Style of Pack: Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 30 min.
                          1,001 - 3,000 ft: 35 min.
                          3,001 - 6,000 ft: 40 min.
                            Above 6,000 ft: 45 min.
   
   Table 2.
   Recommended process time for Peaches in a dial-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
   Process Time: 10 mins.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                     2,001 - 4,000 ft: 7 lb.
                                     4,001 - 6,000 ft: 8 lb.
                                     6,001 - 8,000 ft: 9 lb.
   
   Table 3. Recommended process time for Peaches in a weighted-gauge pressure
   canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
   Process Time: 10 mins.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
 -----