Canned Peaches

• 1 gallon Water
• 2 Tablespoons Salt
• 2 Tablespoons Vinegar
• 10 pounds Fresh Peaches
• _____
• FOR THE SYRUP:
• 4 cups Water
• 3 cups Sugar

1. Mix together 1 gallon of water, salt and vinegar. This mixture will be used to soak peaches in to prevent them turning brown.
2. Peel peaches, or a little trick I do is put them in boiling water for 30-45 seconds and then into cold water. The skin slips right off this way.
3. Once all peeled, start slicing the peaches. If the fruit close to the pit is quite dark, I trim that away. After you have all your peaches sliced, rinse them off and start filling your sterilized jars.
4. Syrup:
5. Bring to a soft boil the 4 cups of water and sugar. Once the liquid is at a boil, pour into fruit-filled jars until a 1/2 inch is left for airway. This makes 5-1/2 cups of syrup so what I do is just keep making more as I need it.
6. Seal the jars with sterilized lids. Process in your canner for 30 minutes. (To process is to place fruit-filled jars into boiling water, with water covering the jars. Boil for 30 minutes.)
7. A box of 54 peaches makes approximately 15 quarts of peaches. This will give you an idea of how much the recipe will make.

gallon water, salt, vinegar, peaches, syrup, water, sugar

Taken from tastykitchen.com/recipes/canning/canned-peaches/ (may not work)