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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)