You can try up to 1/2 tsp. of ascorbic acid per batch. I wouldn't go over that the first time because some people find more than that results in a bitter taste.

However, the butter may still darken considerably depending upon the variety of peach and any spices you may use.

Lemon juice would be less effective than ascorbic acid but again, depending upon the peaches, may add a flavor and tang that enhances the butter, so it can be dual-purpose.

Carol

It sure won't hurt to add it but I'm not sure how much it will help either as peach butter will darken just from the cooking let alone the air exposure. I would use the instruction amounts on the label of the FF and mix it in well with the chopped peaches before cooking them as adding it after cooking won't do anything.

Dave

I've found that any butter, peach, pear or apple darkens. I like to add some spices to mine so the change of color isn't a problem. I do just lemon juice in the water that I dip each piece of fruit in after cutting. That helps with the changing of color.

Thanks for your replies. I was thinking of adding some spices to the butter. DH said that sounds better to him than plain peach butter. Still haven't gotten around to making it, but will let you know how it goes.

I usually add ginger, cloves and nutmeg or whatever combination of those that I grab, all taste great. They will give you a darker color. Oh, and don't forget cinnamon.