Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Firm, ripe peaches (about 12
2 1/2 c Unsweetened apple juice

Wash and drain peaches. Cut into halves, pit and peel. Treat to
prevent darkening. Cook a few peaches at a time in water until
heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head
space. Heat apple juice and pour over peaches, leaving 1/2 inch head
space. Remove air bubbles. Adjust caps.

Process pints 20 minutes, quarts 25 minutes in boiling water bath.
Yield for original recipe 12 pounds peaches, about 5 quarts. 52
calories per 1/2 cup serving.

MY NOTE: The original recipe called for 2 1/2 cups apple juice -
should be about 2 1/2 quarts (because 3 pounds of peaches required
about 2 1/2 cups of juice). I cut the peaches in slices and made 7
half-pint jars. Heated slices of about 4 peaches at a time for 1
minute in the microwave, and heated the apple juice about 3/4 cup at
a time in the microwave in a 2 cup measure.

Source: Ball Blue Book, Edition 32, 1990 Shared and tested by
Elizabeth Rodier Aug 1993

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