Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Hi aiazeen, I've canned peaches for many years without using any sort of preservative and they've never turned brown. I cut the peaches in half, remove the pit, place them in the jar and fill up the jar with a boiling solution of water and honey. Then process according to my pressure canner. They always look beautiful. Also, I don't peel the peaches. The peel gives the liquid in the jar a beautiful color and when I take out a peach half, the peel slips off easily. Hannah At 10:25 AM 9/10/2009, you wrote: > > >In the hope that one day I might be actually able to eat fruit, I >was going to can some peaches. It is my understanding that a >preservative is needed to keep peaches from browning - when I canned >pears with my mom we used salt - the only other ingredients are >water and fruit- I was going to do the same with the peaches, just >curious if anyone else has any ideas on the canning. Does anyone >find the canning of other things uselful? If so what are you >canning? I was thinking about small jars of minced garlic as I hope >one day I can eat that to. > >aiazeen >UC 7 yrs >Asacol 800 mg 3x/day (I think on the last post I was incorrect) >Imipramine 30 mg/day >SCD 1yr 1 1/2 months Quote Link to comment Share on other sites More sharing options...
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