Hot-Pack Method
- Prepare canner, jars and lids as in step 1 of Tomatoes Packed in Water (Boiling-Water Canner Method).
- For syrup, in a medium stainless steal saucepan combine water and sugar. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down. In a large stainless steel saucepan, one layer at a time, warm peaches in hot syrup over medium-low heat until heated through, about 1 minute per layer.
- Using a slotted spoon, pack hot peaches, cavity side down and overlapping layers, into hot jars to within a generous ½ inch of top of jar. Ladle hot syrup into jar to cover peaches, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. With a clean damp cloth or paper towel, wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to boil and process pint jars for 20 minutes and quart jars for 25 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Variation
Hot-Pack Method for Preserving Fruit in Juice or Water:
The hot-pack method is required for fruit preserved in fruit juice or water. If you choose to pack your fruit in fruit juice or water rather than syrup, here’s how to do it: In a stainless steel saucepan, combine fruit with just enough water to prevent sticking. Bring to a boil over medium-high heat, then reduce heat and boil gently until hot throughout. In a separate saucepan, heat fruit juice or water just to a boil. Pack hot fruit into hot jars to within a generous ½ inch of top of jar. Ladle hot juice over fruit, leaving ½ inch headspace, and heat process as directed in the recipe.
