JH Hale works well for me. there are many others, but this one is a reliable bearer in my yard that suits my flavor.

Lynn:

The peach that you have growing on your trees is the best one for canning. Trying to find the "best flavored" peach for a particular application like this is mission impossible.

Commercial canning peaches are traditionally the clingstone varieties, which have a texture that is much more firm than the modern freestone peach -- often described as "rubbery". But canners also successfully put up freestones, and you can too, although they will be pretty mushy if you boil the jars for 25-30 minutes as the home canning guides recommend. White peaches are generally sweeter and more delicately flavored than yellow varieties, and I would not recommend the whites for attempted canning, although they are a delight for fresh eating.

Truth be told, canning peaches is a technology that is really not practical in the age of the deepfreeze. Freezing peaches requires very little preparation, no long boils, and the flavor and texture are world's apart from canned peaches. We can tomatoes here, since they are used in chili and sauces, but we would never attempt to can peaches. They go into the freezer along with the applesauce, cherries, and all the rest. The only reason I can think of to can peaches is if you don't have electricity.

Don Yellman, Great Falls, VA

I have a soft spot for home-canned peaches since my grandma used to make them every year. Yum! I used to do it myself years ago. I always liked Veterans the most because the skin just popped off and they had great flavor. But I used to can many other yellow varieties and all were good. If I did it again I would try some Indian Free, they are a traditional pickling peach which would also be good canned.

Scott

I've been told Veteran and Elberta are good for canning. So I go to the orchards around here that grow those.
Frozen peaches better than canned peaches? I had no idea, I'll have to try. But there's now way I'm getting 100 quarts of peaches into my freezer.

I can easily turn 100 quarts of peaches into fine wine. That's just 25 gallons, and I make 80 gallons of various wines each year. The federal limit for home made wines is 400 gallons per year for a couple in a household, and 200 gallons for single adult. But your state regulation could change those limits.

Hi Lynn,

I'm sure you'll get many opinions. We like freestones, particularly Havens of some variety, Redhaven, Glohaven, Cresthavens. The surface blush is usually gone after processing, but the syrup gets a nice rosy color. I also got some Harkens from a friend that were a delight to can because they peeled so easily. The answer partly depends on where you live and what grows best in the area.

Unlike Don, I've never noticed a problem with mushiness. However, that may be a processing issue, we don't hot pack when we can peaches, only raw pack.

Don's point about freezing may be true, although we've never frozen peaches. As pointed out freezing comes with it's own set of issues, primarily space. Unless you have unlimited freezing space, canning is a reasonable option for peaches and allows you to save your freezer space for other things that freeze easily and well, like blueberries and strawberries, or things that we much prefer frozen, like veggies. That's a personal choice. Another point to consider is the reliability of your electricity. If you've ever sweated out a power outage, wondering if you're going to lose everything in the freezer, you start to appreciate canning some things. And last, appliances do occasionally fail. Everything is a trade-off.

Petro

the ones mentioned with which I agree, or more accurately have experience with, are Glohaven and Veteran. These are two peaches that are very fine for canning. I have no taste for the California rubber peaches. I could see how others might like them, but I guess it is just what I was raised on that makes for what I prefer.
We freeze a lot of peaches, too. I like them, and it seems that we always freeze the Hales. Would never dream of not freezing some peaches in the summer.
But canned freestones are good and just different. It is like saying eat apples, but not pears. I want the freezer peaches for pies and the canned peaches for eating out of the jar. I prefer Slappey. I don't know where this peach came from, but it is different than any other canned peach that I have eaten. It has a tangy flavor. When I give some to people to can, they want nothing else the next year. I wonder if it might be related to the Indian Freestone? I have never had one and must get that tree. Also I am looking for the Gold Medal peach.
And I have experience with a freezer that quit, Petro. Not a good thing at all. Ruined steaks and peaches and peas and...

How do you prepare the peach for freezing?

Do you use freezer bags?

Deb

Deb:

Peaches are pretty easy to freeze. Blanch and remove the skins, cut to desired size, and place in freezer bag with less than 1/2 cup sugar for flavor and preservation. A product called "Fruit Fresh", which is ascorbic acid, also known as vitamin C, will help to retard browing on susceptible varieties even after the bags are thawed and opened. Get all the air out of the bags before sealing the ziplock, and they will keep two years in a deepfreeze. But you will eat them before then, since they are really good.

Don Yellman, Great Falls, VA

Thank you Don.

I just bought myself a Flordaking Peach. I live in Panama City, Florida which is 8b in North Florida.

I have NO idea exactly what I am supposed to do with it! I remember Daddy having peach trees but not what he did with them. I don't understand about pruning, nor spraying. I read that you keep the middle open for sunlight to hit the fruit. I read that you spray dormant spray in December or January, something called Bomide before the blooms pop and then when the fruit is being set.

What I don't understand is the spraying; doesn't it penetrate the fruit and make it inedible? Or am I completely wrong?

I just know that I have wanted a peach tree for 16 years and finally found one just for Florida! Please try to explain to me about what I need to do now. Or point me in the right direction to read about it. I know all the questions have been asked a thousand times and will happily hunt the information down if I am just told what I need to look for.

Thank you for any information that will help me enjoy my peach tree.

Deb

My $0.02 - Red Havens. They're freestone, easy to peel and abundant where I currently live. I do think they are softer once canned but not necessarily mushy. Also, the peach juice from the jar (I use extra light syrup) is excellent as a cocktail over ice with a little spiced rum!!

Cindy

I used to can Red Haven peaches--ALWAYS a freestone. Then, we taste-tested some peaches and were encouraged to try Angelus peaches. Absolutely love them! One of my grandsons said, " I told some of my friends at school that my Grandma makes the best canned peaches!" Angelus, they were! We drive from the Seattle area to the central part of the state (Selah/Union Gap/Yakima) to be sure we get them.

Being in Wisconsin, my choice of peach varieties that I can grow here is very limited. I must say I sure do enjoy canned Reliance peaches. This variety is soft and does bruise easily. I never had a problem with that before when the tree was in my backyard. But now with my orchard being a 25 minute drive from home, I find a lot of my Reliance peaches are bruised by the time I get them home. Great however canned or as peach jam!

This years crop is fantastic. We already made peach pie and I canned up some peach jam last night (my favorite). Lots more peaches to use up. I have Contender too but that tree is too young to have any to can up. Just a handful the last two years for fresh eating. Much larger fruit and firmer flesh than Reliance.

I would think just about any good home grown peach would be better canned than what you can buy already canned up at the grocery store (rubbery, crunchy, ect). I can't enjoy eating any commercially canned peaches after tasting those I put up myself.