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Thread: Peach canning question

  1. #21
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    i got my peaches done yesterday..contemplating going to buy MORE peaches this weekend...I just LOVE them...
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  2. #22
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    Yum they look delicious.

  3. #23
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    Quote Originally Posted by jaciqltznok
    Thanks all..I just hope I can do them without adding sugar...
    Check the Ball canning site for info about canning without sugar. The down side of not using some sugar is they may turn a little brown (but the taste won't be affected). Cold packing is easier than hot packing. I just did 10 pints. 20 min water bath is all it takes.

  4. #24
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    [quote=misscarol]
    Quote Originally Posted by jaciqltznok
    Thanks all..I just hope I can do them without adding sugar...
    According to the USDA new guidelines, they can be done without sugar. You can use plain water, or I used white grape juice cut with water. I just added water to the juice until it tasted good to me. I don't like super sweet stuff.
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    During the WW2, with sugar (and meats, etc. ) rationed and in short supply, my Grandma used to can peaches with water only, and added a very few whole cloves to them to keep them from tasting flat. When opened she would find enough sugar or honey to make them into cobblers or pies.
    That's what I advise my diabetic daughters to do. Then they can add Stevia to the opened fruit.

  5. #25
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    There are two types of peaches. There is what is called 'Freestone" and a "Cling". That describes them quite well. One you make one long cut all around it and it will twist off into 2 pieces. The other one you have to cut smaller pieces of and won't get whole halves.

    My very favorite of all peaches is the Elberta, which is a very famous old one.[/quote]
    -----------------------------------------------
    As a nursery family member, this is exactly what I was going to say. I'll agree, nothing since has bypassed the taste of the old Elberta peach, even though we have lots of good new ones around. Unfortunately they can't be picked very ripe..darnit!!!

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