Important Notice (Updated 07/16/2018)
Some varieties of white-fleshed peaches have been shown to have a pH that is higher than 4.6, making them unsuitable for water bath canning. We cannot advise making jams/jellies/preserves from white-fleshed peaches. The best recommendation we have at this time for preserving white-fleshed peaches is to freeze them. The traditional yellow varieties of peaches are fine for canning.
Food Preservation Resources
Next Pressure Canner Test Date: February 28th, 2019
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