Canning Peaches-what did I do wrong?

DuckLady

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I canned 40 pounds of peaches yesterday. I followed the directions in the Ball Book of Canning and they all floated to the top with about 1/4 to 1/3 of the bottom of the jar just juice.

I packed them in good and tight. I spent quite a time fitting them in nice and neatly. I took out the air bubbles with a thin spatula and covered with syrup to 1/2 inch of the top.

Water bath for 30 minutes per directions.
 
With all this rain, our fruits are much more juicy than usual. I cook my peaches down a bit, add some brown sugar and pack really tight, only adding a bit of lemon juice and STILL they come a bit watery... but the cooking down and brown sugar gives it a thick, yummy look
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Just thinking......
Does th e syrup have anything to do with the floating?

I used medium syrup. If I used a lighter syrup, would the peaches then be heavier than the syrup and not float?

Quote:
I thought that, too, Katy after my first batch came out of the canner. On the next batch, I crammed them in so tight that I hardly had to add syrup at all and they still floated.

They will still made a great cobbler, pie or peaches and cream oatmeal.
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Hot pack or raw pack, Terrie?

I've found that raw pack tends to float more than hot pack, though it's easier to pack the jars.

I don't worry if they float. They taste the same once the jar is opened.
 
They are fine. See if they settle after a couple of days. I've had this happen also. I wouldn't think the syrup should make a difference.

I'm sure they taste yummy!
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