Peaches

 

Preparation

Sterelize lids and jars

put peaches in boiling water for 30 seconds
then put peaches in ice water
makes it easer to peal the peaches

cut peaches in 8's or 16th's
2/3rd full
1/3 cup sugar in the jar
fill jar with boiling water, leaving 1/2-inch headspace
You can use less sugar if you want

move lids from boiling water and put on jar and squeeze tight. (Don't over tighten)
shake (roll in hands) until sugar and water is mixed up.

 

Process the jars in a hot water bath.

Boiling water bath for 40 minutes

Your canning manual will tell you to cook the life out of them, maybe keep them at a rolling boil for 25 minutes. But my aunt, a canning queen, proceeds more intuitively. After hers have boiled, about five minutes, she lifts one of the jars out to see if the fruit has moved to the top, creating ½ inch or so of juice at the bottom. Also, after it comes to a good boil, she lowers the heat so the boiling is less furious.

I take the middle path, usually letting the quarts boil for about fifteen minutes, the pints for about ten.