Canning Vanilla Peach Jam Recipe (2024)

FAQs

How do you keep peach jam from turning brown? ›

You can also add some lemon juice even when a recipe does not require it (1 tablespoon per cup of mashed fruit or juice at the most). Freezing your fruit and then making the jam or jelly closer to the time when you are going to eat it or give it away is also recommended.

Canning Peaches in Light Syrup

A light sugar syrup is really the best for canning peaches.

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.

Use Lemon Juice: Lemon juice has a lot of great functions when it comes to canning. Add some to your fruit before canning to minimalize browning. Additionally, lemon juice helps to keep your canned goods nice and acidic to prevent the growth of bacteria.

You can employ several methods to keep your peaches from browning. The first method includes immersing the peaches in water that reduces the oxidation of peaches that trigger the color-changing reaction. The second method is to drop the cut peaches into a bowl of cold water mixed with lemon juice.

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Firm fruit has less air trapped in it than soft, ripe fruit. It also absorbs less liquid during the canning process. You may see a little fruit float when you take the jars out of the canner; do not despair. Over time as the fruit absorbs the sugar syrup, the fruit will sink in the jar.

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.

CAUTION: Do not can white-flesh peaches.

There is evidence that some varieties of white- flesh peaches are higher in pH (i.e., 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.

What is the best peach for canning? ›

Clingstone Peaches

Their delicious flavor and delicate texture make them ideal for baking, canning and preserving in jellies or jams.

Pack peaches in the jars as tightly as you can without squishing the peaches. I use a raw pack in my jars; otherwise the peaches get too mushy.

Expert Response. There are several reasons that home canned jam may discolor. Overcooking the sugar and juice is the most common reason. Also, after 12 months of storage it is not unusual to start seeing darker than normal color.

Here's how long homemade jam lasts: For homemade jam, using sugar and processed by canning in a hot water bath, you can expect to get about two years of shelf life when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to three months.

But, here's the trick: It must be salt water. When you get ahold of some salt water, you can really keep your fruit protected. Don't worry, it won't tarnish the flavor of the fruit – in fact, it keeps it quite yummy!