Homemade Canned Peaches
This was the first time I canned peaches and there are a few things I’d do differently next time. First and foremost, I canned about 14lbs of peaches and it was too much to do at once. I followed the basic recommendations for raw packed peaches from my pressure canner guidebook. It said (as did several other recipes I checked) to blanch the peaches in boiling water and then into an ice bath to remove the skins easily which is pretty standard. This step was to be immediately followed by putting them into an ascorbic acid bath (I used lemon juice and water) to keep them from discoloring. I did that but because I blanched and iced them all first, by the time I was peeling the last 10 of the peaches they were already starting to lose that beautiful yellow color before I could get them into the bath quickly enough. I assumed that they started discoloring once you removed the skin but that wasn’t the case. They discolored while waiting to be peeled. Not too much but enough that I would do them in smaller batches so as to get them into the lemon water quicker. Also, Ball sells a product called fruit fresh that I will try next time since even with the lemon water I think there was a little discoloration.
The second problem I had is that my quart jars (3 of them) lost a LOT of liquid during processing and I’m still trying to figure out why. Possibly too little headspace though I measured out the 1/2 inch that was recommended. Maybe I didn’t tighten them enough. Have to do more research on that and try it again. They look and taste great but I’m looking forward to improving on the process next time. Any suggestions would be appreciated! As a side point, my cost for the peaches was around $7 and I got 8 pints and 3 quarts worth of canned peaches from it. Definitely worth it!