Ingredients

1/2 tsp. pure ascorbic acid
8 C. water
2 pounds peaches
3 C. water
2-1/4 C. Splenda granular

Cooking Instructions

Stir ascorbic acid into 8 C. water; set aside. To remove skin from peaches, immerse peaches in boiling water 30 to 60 seconds. Dip in cold water; slip off skins. Cut each peach in half; drop into ascorbic acid solution; discard pits. Bring 3 C. water and Splenda to boil in large saucepan. Drain peaches; add to saucepan. Simmer 3 minutes. With slotted spoon, remove peaches from syrup. Pack snugly, cut side down, into hot sterilized canning jars, leaving 3/4 inch headspace. Add boiling liquid to cover fruit, leaving 1/2-inch headspace. Remove any bubbles by sliding a knife around inside of jar. Apply 2-piece canning lids that have been in boiling water 5 minutes. Process in boiling water bath 20 minutes (pints), or 25 minutes (quarts). Cool. Store in cool dark location.
 
 
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