Selecting, Preparing and Canning Fruit
Peach Fruit Topping
- 8 cups mashed ripe, yellow Georgia peaches (about 6-6.25 pounds as purchased)
- 3 cups sugar
- 4 Tablespoons bottled lemon juice
Yield: 4 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.
2. Prepare an anti-darkening soak solution, using 1 teaspoon ascorbic acid granules to 4 quarts water. (If using a commercially purchased anti-darkening powder, follow directions on the package for 4 quarts water.)
3. Rinse peaches well under running water. Peel peaches. If skins do not pull off easily, peel by dipping a few at a time in boiling water for 30 to 60 seconds (until skins loosen). Dip quickly in cold water and slip off skins. To prevent darkening, keep peeled fruit in the ascorbic acid solution. Cut peaches in half, remove pits and slice. Keep sliced fruit in ascorbic acid bath while preparing the whole batch.
4. Drain peach slices; mash with a potato masher on a cookie sheet with a raised edge. (Do not use a blender or food processor, as these will incorporate undesired air into the mashed fruit.)
5. Measure 8 cups mashed peaches into a 4- or 6-quart Dutch oven. Stir in sugar and lemon juice until sugar is dissolved. Heat over medium-high heat while stirring to prevent sticking and scorching. As mixture begins to boil, turn heat to high and bring to a full boil. Reduce heat and simmer for 5 minutes, while stirring to prevent sticking and burning.
6. Turn off heat; skim foam if necessary. Pour hot peach topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.
7. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended
process time for Peach Fruit Topping in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
||Half-pints or Pints
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. July 2008.
Additional Note: Refrigerate any leftover topping after filling jars, and enjoy freshly made!
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