Canning Process

• Sterilize the canning jars by running them through a cycle in the dishwasher.
• Simmer the canning lids in a large saucepan of hot water until you're ready to use them.
• Boil water in a large pot on the stove.
• Fill the sink with cold water or set up a large bowl of ice water.
• Combine 12 cups of water and 6 cups of sugar in a large pot. Stir until the sugar dissolves, bring to a boil, then remove from heat. Add 1/4 cup of Fruit-Fresh and set this syrup aside for later.
• Blanch a few peaches by placing them in the boiling water for one minute, then transfer them to the cold water.
• Prepare a bowl with 1 quart of cold water and 1/2 cup of lemon juice. Peel the cooled peaches and cut them in half or slice to remove the pits.
• Soak the halved or sliced peaches in the lemon water.
• Lay out the sterilized jars on a large cookie sheet.
• Pour 1 cup of light syrup into each jar. Gently pack the peach halves inside, leaving a 1/2 inch headspace.
• Top off the jars with more syrup, filling in the gaps.
• Release air bubbles using a clean knife and clean the rims of the jars.
• Place a canning lid on each jar and securely tighten the screw bands.
• Fill a water bath canner halfway with warm water, place jars on the wire rack, and cover them with water.
• Cover the canner and bring it to a boil.
• Process quart jars according to your altitude.
• Remove the jars from the canner when time is up and let them cool.
• Check the seals on cooled jars before storing.