Canning Vanilla Peach Jam Recipe (2024)

FAQs

Is it safe to can white peach jam? ›

There is evidence that some varieties of white-flesh peaches are higher in pH (lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

Low-acid peaches – Use hot-pack method. When jars are filled, add ¼ teaspoon citric acid or 2 teaspoons lemon juice per pint. Process as indicated in hot pack instructions. Scald, peel and slice peaches.

It takes about 5 good sizes peaches or nectarines (or about 10 plums) to fill one quart jar. An average of 171/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts ; an average of 21/2 pounds per quart.

White peaches don't have as much acidity making it difficult to preserve and cling peaches stick to the pit making them very difficult to separate so you'll likely lose a lot of good peach flesh in the process of trying to remove the pit.

Over extended periods of time, however, changes in color, flavor, texture and nutrient content of home-canned jams and jellies is inevitable. A typical full-sugar fruit jam or jelly should be safe to eat if the jar seal remains intact and the product shows no visible signs of spoilage from molds or yeasts.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam. It can be added at the start of the cooking process or towards the end, but what must be taken into account is that adding liquids to the jam mixture will inevitably require the jam to cook for longer.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.

What Causes Peaches To Brown? Peach can be eaten after washing it. But if you are slicing and freezing peaches or canning them, it is nearly impossible to prevent them from turning brown. The browning process kicks because when you cut a peach, a group of enzymes called polyphenol oxidases (PPOs) are activated.

What if I forgot the lemon juice in my canning recipe? ›

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)

Processing time.

Process hot pack peaches in the water bath canner for the durations listed below, based on the size of your jars and your altitude: Altitude 0 to 1,000 feet: Pints, 20 minutes, quarts, 25 minutes. Altitude 1,001 to 3,000 feet: Pints, 25 minutes, quarts, 30 minutes.

Freezing peaches is a little easier and quicker and produces wonderfully sweet and delicious peaches to put in your freezer. Canning peaches produces jars of peeled and halved peaches for your pleasure.

Cut in half, remove pits and slice. Mix citric acid with a 1/4 of a cup of water, coat peaches to prevent darkening. Pack slices into jars, almost to the top. Bring the juice to a boil, add peach skins and pits if desired, simmer for a few minutes.

Definitely yellow. White peaches have a pH above 4.6 making them low acid and hot water bath canning will not destroy harmful bacteria. There is also no low-acid pressure canning process available for white peaches. If you wish to preserve white peaches, they should be frozen.

Usually that thin, white film is jelled foam. If your fruit was foamy in the sauce pan and you didn't skim the foam off, or if your mixture had a lot of air in it and you didn't do air releasing before putting the jam in the jars, the foam or tiny air bubbles rise to the top of the jar and form that white film.

Only yellow fleshed peaches can be safely canned. White peaches are lower in acidity than yellow peaches. Currently there is not a tested procedure for canning white fleshed peaches; freeze them instead.

You don't have to blanch peaches but it does make peeling peaches much easier for canning! When you blanch fruit correctly it does not cook at all. Fill a large soup pot with water and bring it to a boil. Blanch or scald the peaches by dipping them into the hot water for 30 seconds to 1 minute.