A few things to consider are:
- Always can ripe, mature fruit. If they taste bad fresh, they won't taste any better canned - in fact probably a lot worse.
- An average of 17-1/ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an average of 2-1/2 pounds per quart.
Peaches - halved or sliced
Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution (I use a dissolved 500 mg vitamin C tablet per gallon of water). Prepare and boil a very light, light, or medium syrup (I use 8 cups of water and 3 to 4 cups sugar) or pack peaches in water, apple juice, or white grape juice. They are not very good in water because the sugar in the peaches leaks out into the water so you are left with not very sweet peaches.
Hot pack Method: In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down. Adjust lids and process according to times below (based on your current elevation).
20 min (0-1,000 ft) 25 min (1,001-3,000 ft)
30 min (3,001-6,000 ft) 35 min (Above 6,000 ft)
25 min (0-1,000 ft) 30 min (1,001-3,000 ft)
35 min (3,001-6,000 ft) 40 min (Above 6,000 ft)