If you are hot-packing peaches and some float during packing, they will sink as weights equalize while sitting on the shelf. Just "accept" (in a Zen sort of way) and let time take care of the majority of the problem instead of trying to wrestle more peaches into the jar. They'll also taste better because they'll be more fully bathed in the syrup.

If the seal holds then they're fine. One way to check (if you have the nerve) is to hold the jar upside down over a deep bowl.

Carol

Thanks Carol. So, there is no better way to decrease the amount of floating.
I am really zen with the concept, but if there are any insider tips,
to minimize, I'd love to know.

If not, I am cool with it.

Wedgies ;) can help if doing 1/2s. Just wedge the top couple of slices in on edge. With slices about all you can do is alternate them - make sure they are lying across the ones below, not in the same direction. Or you can top a jar of slices with a half placed cup side down. And use regular mouth jars not WM as the shoulder helps keep them down.

But peaches float. It is in their contract.

Dave

Hot pack will help some. I don't like hot pack because to me they taste cooked and not that good. Too soft, too.

Where did you get the recipe for the peaches ? I would have to see it and do some research, but tea is very low acid and I feel hesitant to say they are fine. I would have to do some research on the method, though, before I commit to an answer.

Good point about the pH Linda Lou. I missed that part about the tea completely.

Dave

Good catch Linda_Lou. I hadn't thought of that either.

Carol

The recipe has lemon juice, sugar, and I added Fruit Fresh.

Enough?

Perhaps with the lemon juice. The Fruit Fresh will not increase acidity, it is for keeping them from darkening. Citric acid increases acidity.
Sugar is not a preservative in fruits like that. Just in concentrations of over 50% to about 65 % .

Regular mouth Jars !!!!!!!!!!!!!!

That's it! It is almost impossible for me to gauge how far everything is from the top of the jar as I am filling it because it all keeps floating right up to the edge

Thank you again Dave!

Did a lot of searching but all the poached peaches recipes I find are for fresh eating, not canning. Was this a canning recipe? How much lemon for how much of the other ingredients?

Dave