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Q and A: canning peaches and substitution for fresh dill — 2 Comments

  1. I just ed canned peaches in a (I think) cold pack hot boil. I cooed for set time including altitude adjustment and today the outside of peach jars and lids are sticky but are sealed tight. The peaches are all up to the top of the lid and there is about 1/4 – 1/2″ space w/ juice at the bottom. Did I do something wrong and are the canned peaches any good?

  2. Judith, if you follow the directions to raw pack the peaches in Jackie’s canning book, just omit the syrup. I think that is what you are asking. These are the best peaches I have ever canned. They taste almost like a frozen fresh peach.