Canned Peaches Light, No Sugar Added

1. 1

   Sterilize canning jars and rings by simmering them in hot water for at least 10 minutes, til ready to use, have lids nearby.

2. 2

   In another saucepan, dip fruit in boiling water for 30 to 60 seconds, until skins loosen. Dip quickly into ice water and slip off skins. Cut in half, remove pits and slice. Mix citric acid with a 1/4 of a cup of water, coat peaches to prevent darkening.

3. 3

   Pack slices into jars, almost to the top.

4. 4

   Bring the juice to a boil, add peach skins and pits if desired, simmer for a few minutes. Remove skins and pits and discard. Ladle juice over peaches, leaving 1/2 an inch of headspace.

5. 5

   Adjust lids and process in a boiling water canner, with jars covered by 2 inches of water, for 20 to 25 minutes. Remove jars from canner, allow to cool for 12 hours.

6. 6

   Unscrew metal rings to make sure lids are sealed. Each lid should be indented in the center. Store in a cool, dry, dark place for no longer then one year.

* Per serving · 4 servings · Values may vary.

No additional tips available.