I hope you guy can still see this. harvestman -- by 'root collar', I was referring to the part where the roots start to flare out. Probably not the right word. Thanks for all the info about peach trees, I sure learn a lot. If these trees don't work, I know how to find the right tree now. Aprium -- Here are the pictures you asked for: the already damaged peache tree: I push back the soil until I see the tree trunk/root flare out (is this what you called root flare collar area, aprium?), it's about 6-7" from soild line. Is it too deep? I also found another lava. 2) new tree -- the New Root-bound Georgia peach (7' tall) Root flare out at about 3-4" from the soil line. The top 2-3" of the pot is filled with those fine roots. What do you call that roots? I did cut up those roots a little like I treat other root-bound shrub 3)new tree -- the Elberta, 4 1/2 foot tall Root flare out at about 2-3" from the soil line. 4) new tree -- the redskin, 2" from the soil line. (over 7' tall), the tree has so many bends, which section should be straight? While I have all of you here, any suggestions on how I should prune these trees? All the white dots are mothballs, are they OK? Too close or too far?

For PLC, I use copper hydroxide. The brand name I use is Kocide 3000. You probably needs to mail order it on line. I spray in late fall when most leaves drop (sometimes, I pick the rest off, too). I only spray twice, in late fall and in spring before bud break. Once I've learned to treat it, my peach trees have been clean since. There are other alternatives but I stay with what works for me. I am not too concerned about copper building up in soil. You have to use a lot of it and it takes many years. I have only a few trees.

It sure looks like a fungal-type growth that is caused by damp weather. I would spray it with a fungal spray (maybe after cutting the bulk out, without damaging the tree).

Thanks for your quick response Dave. I am BWB processing so I had boil over, didn't know that term (thanks). Liquid spurted out of the jars while they were on the counter. I left the jars in the canner for the full 5 minutes after processing and was very careful to lift straight out. The water in the canner smelled a little peachy. I did remove all air bubbles prior to sealing. The syrup wasn't foamy in the jar prior to processing. I didn't know that I could pour the syrup in too fast. I will be more mindful of that in the future. I tightened the bands as I understand "finger tip tight". This is my 15th canning season, so I think I got that part right. I must have over-packed. I was following the directions in the Ball Complete Book, said to leave generous 1/2" hs with the fruit and 1/2" for syrup. I read a lot about peach float, so must have been packing too tightly. I will try again and follow your advice of filling 3/4 full. Are the peaches I have already canned safe to keep around (assuming they all seal)? Some of the peaches are above the liquid level. Ready for the next batch! Will let you know how it goes! Heather