(yield is about 4 quarts) 8 to 12 pounds peaches, peeled, pitted and either left as halves, or cut into slices. 5 1/4 cups water 2 1/4 cups sugar Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through, about one minute. Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes. High altitude instructions 1,001 - 3,000 feet : increase processing time by 5 minutes 3,001 - 6,000 feet : increase processing time by 10 minutes 6,001 - 8,000 feet : increase processing time by 15 minutes 8,001 - 10,000 feet : increase processing time by 20 minutes |