Wednesday, February 18, 2009
12 cups pureed fresh peaches
1 can frozen orange juice
1/4 cup lemon juice
1 (20 oz) can crushed pineapple with the juice
1 pkg Pectin
Bring to a boil then boil for 1 minute. Then add:
7 1/2 cups sugar
Bring to a boil then boil for 4 minutes.
Water Bath: 30 minutes
Steam canner: 15 minutes
Inversion: 5 minutes
Makes 12 (12 oz) jars or about 4 1/2 qts.
*note* We tried the inversion method for canning, but we had less seal that way. I would recommend trying the other two.
Yea! We found out about a orchard near St. George that has great peaches! So we made a whole bunch (3 20 lbs boxes worth!!)