Instructions: 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.

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