raquibird:

Once they are fizzy, they are fizzy. Your problem may be traced to your custom of warming the peaches prior to canning. There is really no need for that. After they have been warmed, fermentation is likely to start.

We always freeze our peaches. Much simpler.

Don Yellman, Great Falls, VA

Don't know about the canning but I run mine through the hand powered juicer and freeze them too. Lots of juice in a small space; they get blended in with my apple juice one bag at a time, yummy!

Thanks Michael. No more space in freezer - that's why I can them.

Manuela

raquibird: My wife wants a bigger freezer.

Raquibird:

I just re-read your post, and wonder if you are trying to hot pack your peaches without water bath boiling or pressure canning of the jars.

Hot packing used to be a common practice, in which prepared hot foods were spooned into sterilized jars (and lids) and sealed directly without benefit of further processing. This is rarely done now because of the danger of botulism, but there would be no other reason to use hot jars. Hot packing used to work pretty well with high-acid foods like tomatoes, but would be highly risky with low-acid foods like peaches.

If you are going to water bath your fruits for 25-30 minutes, there would be no need to use hot jars or even to sterilize them in advance. Pressure canning, of course, requires much less time because of its higher temperatures.

I do believe that freezing is the best option for delicate fruits like peaches, but of course that requires freezer space, and the freezer section of a refrigerator is inadequate and inappropriate for this task, since it is suited only to short-term storage. A deepfreeze, preferably an efficient chest type, is the best choice for the fruitgrower. Freezers are often available second hand at favorable prices, and even a small 8-footer will hold a lot of stuff.

Don Yellman, Great Falls, VA