use for acidic peaches?

[hollybird]

i have an ancient peach(unkown variety) that survives without spray. makes late peaches that have a very tart and acidic red flesh. has anyone made good canned peaches or jam with something like that? can you increase the sugar and eliminate the lemon juice?

 

[SKR8PN]

I have never heard of an acidic peach. We don't put any lemon in our peaches when we can them. We just use a light syrup and can them in a water bath canner.

 

[patandchickens]

Tart and acidic are not necessarily the same thing; but I would not hesitate to can them without any added lemon juice or citric acid or whatever. They may brown a bit more, but Oh Well (that's presumably what the lemon juice or etc is there for, to prevent browning -- virtually all fruits, with the possible exception of weird things like figs, have plenty of acid for just canning plain; you usually add sugar partly for taste but mostly so they don't lose so much color and shape in the jar).

Good luck have fun, enjoy your peaches (no decent peaches around here yet, not even from down around Niagara, sigh),

Pat

 

[hollybird]

thanks. i guess i'll just give it a try and see if i can make them edible.