What a pain. It does vary how long you have to leave them in the water. If you crowded them it can take a lot longer. In my experience though if they're having trouble peeling it's mostly because they weren't all that ripe. If you leave them a few more days it should go a lot better. If they were quite ripe, then just leave them in longer. It can help to cut a cross in the skin so you can see when that starts loosen. The edges spread and lift a little. Back in that day you speak of we usually only got dead ripe peaches to can. Really, when peaches are very ripe I don't even have to dip them I can just pull the skins off with the knife, which is why I think yours might have been a bit under ripe.

Thanks, coconut. Maybe they could stand to ripen a little more. I ate one before I started canning and they seemed ripe enough, but a couple more days won't hurt.

I'll wait to do the other half until later in the week.

Linda

I agree with what Coconut just said. Let them ripen a little more.

Also, don't forget that all varities aren't freestone. I always ask about that if I want to buy any variety other than Red Haven which are my favorite.

We just picked up 1 1/2 bushels of green and yellow beans to can.

Nancy

I'm from Colorado and loved those peaches. That was from infinity to 1984. Living in Fl now, we love South Carolina peaches. I don't can because don't have room to store. FL homes don't have basements. Anyway good luck, I bet they will taste great!

Daughter and her husband just stopped by, on their way home to Nashville, with a bag of OH Henry peaches from SC. SC peaches are the best!

jude

OK so ripen more.

Now....here's another question. The 3 quarts of "peach chunks" that I did can are floating like crazy. Looked all thru my BBB and could find nothing explaining what causes and/or how to avoid floating fruit.

I thought I had packed them in pretty good. Maybe not.

I wish I could get Red Haven or SC peaches here. Perhaps the Minneapolis Farmers Market would have those varieties. I may head down there next weekend to see what I can find.

Linda

Good luck with those peaches! I've had some over the years that were quite obstinate.

Read in the NYT an article on Georgia vs SC peaches. The consensus was that SC has overtaken Georgia for the best but I can't remember why?

/tricia

Correction: That should be O'Henry peaches. Hadn't seen it written so wasn't sure of the spelling, just the taste.lol

I have had peaches that never get "good"....they "ripen" but are mushy and don't peel and the riper they get the more tasteless. I can only believe they were picked way too green.
I don't have an answer....as I still have a few jars of "peach-like" jam from last summer. Sweet pretty well tasteless goo.....
Linda C

Here's the NYT article. I always think of Georgia's peaches but our Whole Foods sells local & South Carolina's. Truthfully, South Carolina's are better than local.

I love peaches but they absolutely have to be ripe.

/tricia

Here is a link that might be useful: Let The Peach Battle Begin

Linda, it's really common for peaches to float. Some people have better luck using hot pack. Some say whether you use a light syrup or a heavy one makes a difference. Some people's don't float but almost everyone's do tend to float at least some. After all they are going to shrink as they cook. It's really only an aesthetic problem, even if the top ones turn brown.

Linda, I agree, let them ripen more. My favorites are also Red Haven, I'm going to see if I can pick up half a bushel this weel too.

I got some Flamin' Fury one year, and never again. They are a "semi-freestone". Yeah, sure they are. Biggest PIA ever, I canned chunks that year too.

I have the best luck if I hot pack halves, cut side down, a medium/heavy syrup. Those are the prettiest, but they have an inordinate amount of sugar for my taste. I make a light syrup and they float most of the time, but I like the flavor best.

Won't win a ribbon at the fair with floating peaches, but I like them better.

Annie

Ah...never thought the syrup would be the culprit. I don't like heavy syrup so I always do light.

Well, good thing I am not in a competeition, because I wouldn't win either.

If they taste good, then all is good.

Linda

Canned some peaches today- thought they were Elberta Freestones, my favorite. I haven't canned in years- used to can MASIVE amounts. My peaches were floating too- never had this problem in the past. Also, the juice in the jar has turned redish- never had this happen before either.

I was wondering if I only filled jars with syrup 3/4 full instead of covering peaches in jar if they wouldn't float then.

Janet, my peaches have always floated. Sometimes. I never know when they will or not, this years didn't very much, I hot pack them and packed them in pretty well. The syrup in my peches has turned pink a couple of times, when I have lovely rosy colored peaches.

If you don't cover the peaches with syrup, I think two things will happen. First, the peaches on the top will discolor and become unappetizing. Second, you may interfere with the seal of your jar as it won't be full enough.

Annie