Food Preservation


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.

Information on peaches from the National Center for Home Food Preservation

Food Preservation Resources

National Center for Home Food Preservation

Ball Canning

Next Pressure Canner Test Date: February 28th, 2019

More Information Here

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