17 to 18 lbs peaches
7-8 quart canning jars, lids and screw tops
1-2 cans frozen white grape juice concentrate
8 -10 c water
To remove the skins:
4 c boiling water
Large bowl of ice water
Fill the canning pot about 2/3 full and bring to a boil. Sterilize the jars by boiling them for 10-15 minutes.
Mix the white grape juice concentrate with the water, bring to a boil then lower the temperature and simmer until needed. (Use 2 cans of concentrate for sweeter syrup, one can for lighter syrup.)
To remove the peach skins, see below*
Pit and slice the peaches into the desired size. Place them tightly into the jars. (note: about 5 peaches will fit into 1 quart jar.)
Pour the hot grape juice liquid into the jar to about 1/2" from the top of the jar.
Wipe the top edge of the jars. Place the lids on top and screw on the rings.
Put the jars in the canning pot to boil for 20-45 minutes - 20 minutes at sea level and 45 minutes at 6000 feet above sea level.
When done, remove the jars and let them cool. Check to make sure all the lids sealed - they will make a popping noise as they cool. Store in a cool, dark place for up to a year.
*To remove the peach skins:
Bring a pot of water to boil. Cut an X in the bottom of each peach. Use a slotted spoon to gently drop them in the boiling water and blanch for 30-60 seconds. Use the slotted spoon to transfer the peaches to a large bowl of ice water. When cool, use your hands or a paring knife to slide the skins off.
If a lid does not seal, replace it with a new one and re-process it in the canning pot. Or eat this one first!