Canned Peaches Amaretto

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This is a quick canning recipe for a lug of peaches, about 20 to 24. I like to take the juice from the jar after opening and make a gelatin dessert.

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Steps

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In a large stockpot bring about 6 quarts water to boil , drop in peaches for about 2 minutes , with slotted spoon take out and drop into sink of cold water.

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Peel the skin from the peach with your hands , cut in half , pit , then quarters.

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In another large stockpot have ice water and lemon juice.

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Place the prepared peaches in the lemon juice water.

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Wash 12 to 14 pint jars.

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Place in a pan upside down with hot water in the oven at 200 degrees.

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Make sure seals are also in hot water.

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Combine orange juice , pineapple juice , sugar and cinnamon sticks.

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Heat and stir so sugar melts and does not burn.

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Add amaretto.

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Drain peaches and add to hot syrup.

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Cook about five minutes.

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Hot pack peaches into jars , put one cinnamon stick in each jar.

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Use a jar funnel to pour syrup into jar.

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Make sure you leave 1 / 2 inch head room in the jar.

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Wipe the rim of each jar clean with a hot sterile cloth.

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Apply lid seal and screwbands.

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Place in a hot water bath for 20 minutes or use a pressure .

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Ingredients

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peaches, lemon juice, ice water, orange juice, pineapple juice, sugar, cinnamon sticks, amaretto, juice, 7-up, unflavored gelatin