Put peaches in boiling sugar 
sirup. (See directions for sirup 
on page 6.) Heat fruit through 
but don’t cook until soft. 
| Wipe jar rim and rubber ring 
with a clean, damp cloth to 
_remove food that might keep the 
jar from sealing. Put on glass lid. 
ae 
6 Meantime, heat clean jars and 
lids in water. Remove from 
water and put hot, wet rubber ring 
on jar. Pack peaches loosely. Leave 
'/2-inch space at top of jar. 
10 Push long wire bail over lid 
into the groove at the center. 
Leave the short wire up. Put jars 
into canner as soon as they are 
filled. 
peaches with boiling 
7 Cover 
liquid, still leaving the !/2-inch 
space at top of jar. It usually takes 
about 34 to ? cup of liquid to each 
quart jar. 
11 When all jars are in, see that 
water comes over tops. Cover 
canner. When water boils, count 
‘time — 20 minutes for quarts and 
pints of peaches, at sea level. (For 
higher altitudes, see p. 11.) 
8 Remove air bubbles by work- 
ing the blade of a table knife | 
down sides of jar. Add more 
liquid if needed to cover fruit, 
but be sure to have a !/>=inch 
space at top of jar. 
12 When time’s up, take out 
jars. Quickly push the short 
wire down to complete seal. 
Cool jars top side up, on thick 
cloth or paper. Keep jars away 
from drafts, but don’t cover. 
Food loses quality if it stands around — : 
