Canning Peaches

[YYY]

Hi Everybody,

 

This is the first time I’ve canned peaches. They are good but mushy. Is there way to keep them firmer?

 

I packed uncooked, skinned and sliced peaches into hot jars. Ladled an extra-light syrup over them and BWB processed them for 25 minutes. I left them in the pot 20 minutes after processing. All sealed. Should I have done anything differently?

 

Thanks in advance for all suggestions

 

YYY

[The WE2's]

Hi Everybody,

 

This is the first time I’ve canned peaches. They are good but mushy. Is there way to keep them firmer?

 

I packed uncooked, skinned and sliced peaches into hot jars. Ladled an extra-light syrup over them and BWB processed them for 25 minutes. I left them in the pot 20 minutes after processing. All sealed. Should I have done anything differently?

 

Thanks in advance for all suggestions

 

YYY

 

I put mine into a pot of COLD water, then use a potato peeler to peel them, then into another COLD bath and they stay pretty firm. I use simple syrup to fill in the spaces. I know lots of people who like to cook theirs etc., and your fruit will "float" ... but it stays firmer. I place my jars into my water bath pot when it's just fairly warm, to temper my jars before I actually fire up the pot to can them. I let them boil for 30 minutes, let them "rest" for 5 and then take them out and sit them on my butcher block covered with a thick towel. Just my way of doin' it...LOL

[Violet]

Why did you leave them in the canner for 20 min. ? That will sure make them softer.

You only let them sit another 5 min. with the lid off. Leaving them in too long can also cause a thermal loving bacteria to start growing.

Using a light syrup will make them softer than a heavier syrup.

I also only do a raw pack. I do not like a hot packed fruit.