Splenda Preserved Peaches

Method

• Stir ascorbic acid into 8 cups water
• Set aside
• To remove skin from peaches immerse peaches in boiling water 30-60 seconds
• Dip in cold water and slip off skins
• Cut each peach in hal and drop into ascorbic acid solution
• Discard pits
• Bring 3 cups water and splenda to boil in large saucepan
• drain peaches and add to saucepan
• Simmer 3 minutes
• With slotted spoon remove peaches from syrup and 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 for pints or 25 minutes for quarts
• Cool
• Store in cool dark location
• Make 3-4 2 cup jars
• Recipe may be doubled.