Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice.
Raw packs make poor quality peaches.
In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Place halves in layers, cut side down. Adjust lids and process. Processing directions for canning peaches in a boiling-water canner are given in Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner.