The two pH numbers I get for white peaches is 4.39 and 4.5. 4.5 is very marginal for BWB without acidification.

If you want to be totally confident, you might treat white peaches like Asian pears and add 1 T. bottled lemon juice per pint. Process like any other peach. (Actually, the flavor of canned white peaches might benefit from a little added acidity.)

You might want to try a very small batch. I've read some sources that say white peaches aren't at their best canned.

Carol

Like figs and Asian Pears - other low acid fruit - they would require acidification.

You can use 1 tablespoon bottled lemon juice per pint jar or 2 tablespoons per quart jar OR add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars.

The problem would be the processing time? I think I would use the Asian Pears time of BWB for 20 and 25 mins. depending on altitude since it is the same as regular peaches.

JMO

Dave

I've tried twice to can white peaches and didn't like the taste of the canned product. I didn't like them frozen either. We are just forced to eat them straight off the tree, ;-))

I appreciate all the excellent advice! I think I'll try a small batch with the added lemon juice and see how it goes. Thanks again!

I steam juiced mine last year. Used the juice with strawberries, a little lemon juice and Pomona's pectin to make killer sugar free spread.

No. It is unsafe. It doesn't matter how much acid is added, there is currently no safe way to can or preserve white fleshed peaches