I bought a box of CO peaches and the man said to let them sit a day or two as they are still sort of hard.
When will I know they are ok to can? Do they need to be soft to the touch, or firm still?

Thanks

I've never canned peaches, but I sure do love to eat them. IMO, they are ripe when you can squeeze them and they give just a bit, and when they have a wonderful aroma. Peaches that don't smell aren't ripe. (Same goes for pineapples, by the way.)

I think when you can them would depend on how you like them - if you like them firm, can them now.

When the pit comes out easy. If they are not quite ripe the fruit sticks to the pit. You want the fruit soft/firm... Also, spread them out on a table onto newspaper and cover with newspaper. They will ripen quicker and won't have the pressure bruises on them from sitting in the box. I have gotten lots of peaches from Utah and they are usually not quite ripe.

Soft to touch yes, but be careful when checking as peaches bruise easy. check only one or two peaches. also if the area around the stem is still green than goes without saying they are not ripe. I just did up 5lb of peaches just for easting and they are so good.

If you let them sit a day they will sweeten and soften. I fyou're going to can them they will cook and soften more. We like to can them on the firm side then they don't turn to mush.

Happy Canning...

Thanks all..I just hope I can do them without adding sugar...

you can pack them n unsweetened pineapple juice.

yum. My mouth is watering now.

I usually put them in a large brown paper grocery bag, (one layer of peaches) with the bag laying on its side. Lightly close the bag. Check from time to time but in a day or two, when you open the bag to check, you can really smell the peaches. You will know they are ripe.

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.

Good Luck.

I'm thinking you need to at least use a light syrup for fruit. Otherwise the sugars from the fruit will leech into the canning liquid and the fruit will not retain its natural sweetness. If you need to have less sugar in the finished product, rinse it when taking it out of the jar. It's been several years since I have done food preservation but I'm thinking that used to be the recommendation for either canning or freezing fruit. Do they still recommend a product such as Fruit Fresh to prevent browning, esp of peaches?

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 WW2, my Grandma would hot water can peaches, and since sugar was rationed, she did not use it. Just put in some whole cloves to keep the "ugh" taste away.

[quote=CoyoteQuilts]When the pit comes out easy. If they are not quite ripe the fruit sticks to the pit. You want the fruit soft/firm...
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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.

Peach pickles are good also.

Canning peaches brings back memories of my Mom. She placed each peach so carefully that the jar looked like a piece of art when she was through filling it.

Did you know you can make peach jelly from the peelings? It is wonderful.

This is exactly what I do.

When they're as ripe as you want them (not too soft, as they cook in the water bath & soften more) drop them in boiling water ( a few at a time) for a minute or so & them put them in ice water - the skin will come right off. Then you score around the peach with a knife - right to the pit. Grab with both hands & twist & it should come apart in half where you can cut out the pit. I then drop the 1/2s in cold water with lemon juice to prevent browning. I have never heard of not using a sugar syrup - maybe you can substitute Splenda?
Go for it & good luck!

this is my favorite canning trick. works great with peaches & tomatoes. as for sugar, i prefer a very light sugar to water ratio. with just water it seems as if the peach flavor leaches out into the water. with all the work you put into canning you do want a good result. sugar or fruit juice will help keep the flavor intact.

[quote=Ramona Byrd]I was going to say the same thing. Don't let them get too soft as your fruit will be mushy. If they peel easily their good to go. Blanching the fruit makes peeling much easier. I place a Tbsp of honey in the jar then fill the jar with water. I'm envious. Have fun.

i got my peaches done yesterday..contemplating going to buy MORE peaches this weekend...I just LOVE them...

Yum they look delicious.

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.

[quote=misscarol]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.

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]
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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!!!