Fruits and Vegetables

Canned Peaches

(4 pints)

4 pounds firm, ripe peaches (about 16 medium size)
2 cups water
1 tablespoon Sweet 'N Low® granulated sugar substitute

Peel peaches by dipping first in boiling water, then in cold water. Slip off skins. Halve and pit peaches and combine with water in large saucepan; bring to a boil. Remove from heat and stir in Sweet 'N Low. Using a slotted spoon, pack peaches, cavity-side down and layers overlapping, into 4 hot, sterilized ping jars, leaving 1/2-inch headspace. Seal according to jar manufacturer's directions. Process 25 minutes in boiling water bath. Cool before storing.

Nutrients Per Serving (1 cup):

Calories: 100 Protein: 2 g Carbohydrate: 26 g Fiber: 5 g Fat: <1 g Sodium: 2 mg Cholesterol: 0 mg.

Dietary Exchanges:

2 Fruit