Splenda Preserved Peaches
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)