How Can Peaches Be Canned Without Ascorbic Acid?
- 1). Fill a large bowl with 1 qt. of cold water. Crush three 500 mg vitamin C tablets and add them to the bowl. Alternatively, mix 3 tbsp. of lemon juice into the water.
- 2). Wash the peaches and peel them as usual. Cut them into slices or cubes, depending on the instructions in your canning recipe.
- 3). Place the peaches into the cold water as soon as you finish slicing them. Completely submerge the fruit and allow it to soak for one minute.
- 4). Remove the peaches from the acid solution with a slotted spoon and place them in a sauce pan. Add enough sugar syrup or water to the pot to cover the peaches.
- 5). Bring the peaches to a boil then turn off the heat. Pour the peaches into your prepared canning jars, leaving half an inch of space between the top of the peaches and the rim of the jar.
- 6). Slide a plastic knife around the inside of the jar, releasing any air bubbles inside the peaches. Place a new canning lid, rubber ring-side down, on top of the jar, then screw on a jar ring to secure the lid.
- 7). Set the jars inside your waterbath canner and bring it to a boil. Process for the length of time indicated in your recipe.