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Splenda Preserved Peaches Recipe

by Global Cookbook

Ingredients

1/2 tsp Pure ascorbic acid, 8 c. Water, 2 lb Peaches,

3 c. Water, 2 1/4 c. Splenda granular,

Directions

1. Stir ascorbic acid into 8 c. water. Set aside. To remove skin from peaches, immerse peaches in boiling water 30-60 seconds. Dip in cool water and slip off skins. Cut each peach in hal and drop into ascorbic acid solution. Throw away pits. Bring 3 c. water and splenda to boil in large saucepan. drain peaches and add in to saucepan. Simmer 3 min. With slotted spoon, remove peaches from syrup and pack snugly, cut side down, into warm sterilized canning jars, leaving 3/4 inch headspace. Add in 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 which have been in boiling water 5 min. Process in boiling water bath 20 min for pints, or possibly 25 min for qts. Cold. Store in cold dark location.
2. Make 3-4 2 c. jars. Recipe may be doubled.

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