I've already shared with you how to can peaches on this post. But, I want to share a couple of new things we did this time around. I've been canning for a long time, but this dog can always learn new tricks!
First of all, they have found that white fleshed peaches are not safe to can! White fleshed peaches are not acidic enough for water bath canning nor is there a method for pressure canning them. The best way to preserve them is to freeze them! Luckily our peaches were yellow!
Secondly, and I don't know if I just overlooked this before, but the site mentions that Hot packing peaches and pears will give you a better product than raw packing them... Now that one was a shocker to me because my raw packed peaches have always been delicious!
From what I learned upon researching that assertion, the problem they have found is that the fruit shrinks during the processing in the water bath. This causes them to rise up tightly in the jar leaving a lot of liquid at the bottom. Then, when the fruit falls, the liquid may not cover all of the fruit and the part of the fruit not covered can turn brown, although it is still safe to eat. Hmmm...
So, we decided to test out this idea when we canned our peaches.
After our experience with hot packing the peaches, we decided to stick with raw packing the pears. As you can see in the picture above, there wasn't a lot of lift after the jars were processed. I made sure to :
- Pack the jars as tightly as possible. We did slices and halves. When you do halves, put the cut side down.
- Make sure the syrup is boiling hot. Then, carefully ladle it over the pears, using a wide canning funnel.
- Use a knife or chopstick to ease down between the fruit and the jar to allow bubbles to escape. Do this all around the jar. Add more liquid as needed to reach 1/2" headspace.
- Wipe the rim of the jar and add the lid and ring.
- Place in the canner. When the water boils, process according to your altitude. Check the NCHFP for a chart.
- Lift the jars from the canner and remove them to a towel covered surface. Listen for the seals to pop!
- We used a light syrup made at a 1:3 ratio. There was 1 cup of sugar to 3 cups of water. So, If I used 12 cups of water, I mixed in 4 cups of sugar.
- Boil the syrup and keep it at a low boil until you add it to the jars.
- While you are packing the jars with pears, add 1 stick of cinnamon and 5-6 whole cloves, scattered throughout the jar.
- Fill with the syrup and process as usual.