http://www.uga.edu/nchfp/how/can_02/peach_sliced.html

Quantity: An average of 17½ 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 2½ pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.


Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.

Hot pack – 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 ½-inch headspace. Place halves in layers, cut side down.

Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.


Adjust lids and process.


Processing directions for canning peaches in a boiling-water canner are given in Table 1.


Processing directions for canning peaches in a dial- or weighted-gauge canner are given in Table 2 and Table 3.


Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner.
–
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot
 Pints
Quarts		 20 min
25		 25
30		 30
35		 35
40
Raw
 Pints
Quarts		 25
30		 30
35		 35
40		 40
45
Table 2. Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot and
Raw		 Pints or
Quarts		 10 6 7 8 9
Table 3. Process Times for Peaches (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot and
Raw		 Pints or
Quarts		 10 5 10

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.