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safety issue?? made pickled peaches using white peaches

10 years ago

I made 2 pints of pickled peaches with white peaches on Tuesday night. Yesterday while looking up a different recipe I read that white peaches are lower in acidity and not safe to can. Would the vinegar used in pickling make them safe? Should I refrigerate them or is it too late to save them?

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Comments (8)

digdirt2
10 years ago
Assuming you used an approved, tested recipe that contains the proper amount of vinegar then they are fine.

Dave
kismet2006
Original Author
10 years ago
Thanks for the response, Dave. The recipe came from epicurious.com. I made a third of the original recipe which called for 6-7# peaches and 1-1/4 cups white vinegar (I did toss in an extra splash of vinegar but didn't measure). I had also soaked the peaches in lemon juice.

Maryann
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digdirt2
10 years ago
Since that isn't an approved source for canning recipes we'd have to see the whole recipe (or a link to it) then to determine safety.

Dave
readinglady
10 years ago
Here's a link to an old thread about canning white peaches.

The lower acidity can be rectified. However, they really shine best eaten fresh and don't do as well canned.

Carol

Here is a link that might be useful: Lower Acid White Peaches
kismet2006
Original Author
10 years ago
Dave and Carol, again thanks for responses. Link to recipe is below. Carol, as they are already made I am just wondering if they are safe to keep or should be tossed.

Maryann

Here is a link that might be useful: pickled peaches recipe at Epicurious.com
digdirt2
10 years ago
That recipe is low in vinegar and it is well diluted with water too. It is basically a 6:1 water to vinegar ratio while the approved recipes call for a 3.5:1 ratio. Might be fine if they were regular peaches. But since they are low acid to begin with and no additional acid added, I wouldn't keep them.

JMO

Dave
malna
10 years ago
Dave, if you read the recipe carefully, 6 cups of that water is used to dissolve the ascorbic acid and then drained off. The recipe only calls for 1/2 cup of water to be added to the pickling brine including 1-1/4" cups of vinegar and the sugar.

I wouldn't hesitate to eat them.
digdirt2
10 years ago
Good catch Malna! Thank you very much. My apologies kismet for missing that completely. I read it several times and still missed the colander draining. Duh.

Ignore all I said in that last post please.

Dave

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