Canning Peaches Raw Pack & Hot Pack ~ #canitforward

In observance of International Can It Forward Day I decided to can some peaches and show you how to do them both raw pack and hot pack.
This was an inadvertent situation. I originally raw packed the peaches but had so much float it was disappointing and I thought I would re processes them and do hot pack instead. The peaches came out great and this was a great opportunity to share with you that even though I have experience doing this, I screw up sometimes and I have to figure out how to fix it. This time I was able to fix it, sometimes there is no fix and we have a live and learn kind of experience. So learn from my experience and don't be afraid to dry because canning is awesome!
Here is some excellent information, shared with me by a Master Canner that I am fortunate enough to know through Facebook Thank you Shelly!
***The difference between hot pack vs raw pack is really about air in the jar. Raw pack has more air so the peaches float and the color doesn't stay pretty as long, and you get that one peach on the top that's brown..nobody wants to eat that. Hot pack gives you a better quality product, less air, less float and better color retention. I do not can my fruit in water....it just doesn't hold up well. The sugar keeps the texture firm and the color stays better. You can also use unsweetened pineapple juice, apple juice, white grape juice for the liquid. The Ball canner steamer rack is also the diffuser that goes on TOP of the filled jars during processing....it spreads all the lovely boiling water out evenly throughout the canner. You should use it during processing. Another great resource is the NCHFP, National Center for Home Food Preservation.***
I hope you will give canning a try and please refer to the Ball Blue Book of Preserving to find out instructions on how to process peaches.
Happy Eating!
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