Yet another Peach question !

13 years ago

I made the most fantastic canned peaches last night. they are poached first in a Earl Grey Tea syrup, before canning. Yum, yum, yum.

So I know now that floating peaches are just fine. Got that.

But I am trying to learn how best to pack the peaches so that I can get as many floating peaches as possible in each jar. LOL

I crammed in as many as I could, pushing them down, and trying to get each piece as close as possible to the next one, so there wouldn't be big air pockets.

But as I added syrup, they floated to the top. I pushed them down some more, leaving a one inch gap, but the peaches were uncovered, so I pushed them down again, added more syrup.

You seasoned experts probably know the end of this story.

When I processed them, the juice/syrup boiled over.

Two questions-

Are they still good if the seal on the lid holds, or should I freeze them?

What is the best method for packing peaches?

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Comments (10)

readinglady
13 years ago
If you are hot-packing peaches and some float during packing, they will sink as weights equalize while sitting on the shelf. Just "accept" (in a Zen sort of way) and let time take care of the majority of the problem instead of trying to wrestle more peaches into the jar. They'll also taste better because they'll be more fully bathed in the syrup.

If the seal holds then they're fine. One way to check (if you have the nerve) is to hold the jar upside down over a deep bowl.

Carol
mockturtle
Original Author
13 years ago
Thanks Carol. So, there is no better way to decrease the amount of floating.
I am really zen with the concept, but if there are any insider tips,
to minimize, I'd love to know.

If not, I am cool with it.
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digdirt2
13 years ago
Wedgies ;) can help if doing 1/2s. Just wedge the top couple of slices in on edge. With slices about all you can do is alternate them - make sure they are lying across the ones below, not in the same direction. Or you can top a jar of slices with a half placed cup side down. And use regular mouth jars not WM as the shoulder helps keep them down.

But peaches float. It is in their contract.

Dave
Linda_Lou
13 years ago
Hot pack will help some. I don't like hot pack because to me they taste cooked and not that good. Too soft, too.

Where did you get the recipe for the peaches ? I would have to see it and do some research, but tea is very low acid and I feel hesitant to say they are fine. I would have to do some research on the method, though, before I commit to an answer.
digdirt2
13 years ago
Good point about the pH Linda Lou. I missed that part about the tea completely.

Dave
readinglady
13 years ago
Good catch Linda_Lou. I hadn't thought of that either.

Carol
mockturtle
Original Author
13 years ago
The recipe has lemon juice, sugar, and I added Fruit Fresh.

Enough?
Linda_Lou
13 years ago
Perhaps with the lemon juice. The Fruit Fresh will not increase acidity, it is for keeping them from darkening. Citric acid increases acidity.
Sugar is not a preservative in fruits like that. Just in concentrations of over 50% to about 65 % .
mockturtle
Original Author
13 years ago
Regular mouth Jars !!!!!!!!!!!!!!

That's it! It is almost impossible for me to gauge how far everything is from the top of the jar as I am filling it because it all keeps floating right up to the edge

Thank you again Dave!
digdirt2
13 years ago
Did a lot of searching but all the poached peaches recipes I find are for fresh eating, not canning. Was this a canning recipe? How much lemon for how much of the other ingredients?

Dave

Yet another Peach question !

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