- 2.5 lbs peaches
- 1 teaspoon lemon juice
- 1/2 cup dark brown sugar, or as desired
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional. Keep it just 1/4 tsp.
- 1 teaspoon vanilla extract, optional
- 1/2 tsp ascorbic acid
- Multiply above by 7.
- Select xxx quart pot (pot A). Add enough water to boil small batches of peaches. Bring to a boil.
- Prepare large bowl of cool water to cool peaches after peeling. They each need to cool 20 seconds.
- Prepare 21.5 quart canning pot for putting the peaches in while waiting to cook. Add one gallon of water and ascorbic acid.
- Prepare 8+ quart pot for canning.
- Prepare your jars and lids.
- Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins.
- Slice peaches about 1/2" thick and place in ascorbic acid pot.
- Place 8 peaches at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
- Combine water, sugar, Clear Jel, nutmeg, & vanilla in a large kettle. Stir and cook over medium high heatuntil mixture thickens and begins to bubble.
- Add lemon juice and boil sauce 1 minute more, stirring constantly.
- Fold in drained peach slices and continue to heat mixture for 3 minutes.
- Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately.
5 cups (~2.5 lbs) peaches
1/2 cup brown sugar
1/4 cup sugar
3/4 cup water
1/4 cup clear jel (1.5 lbs. (approx. 2.5 cups, 0.6 lbs/cup)
1 tsp lemon juice
1 tsp nutmeg
An average of 17-1/2 pounds is needed per canner load of 7 quarts
A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.
20 lbs / 2.5 = 8 quarts
First try 2021-08-08. We’ll target 7 quarts for canning & 1 quart for a fresh tester pie.
8*.5 = 4 cups brown
8*3/4=6 cups water
8*.25=2cups clear jel
8*.25tsp=2 tsp nutmeg
8*1=8 tsp lemon juice