I quit using those very expensive "Fruit Fresh" type additives years ago. I just crush a vitamin C tablet into some water and use that to peel and slice the peaches into. I then drain and freeze or can them, it works just as well as the other stuff ever did and it's cheaper and more convenient. It also has no flavor that I can ascertain.

Annie

Thanks annie. I also forgot about using lemon juice. Do you or anyone else know how much of that to use, if I decide to use that? I want to keep them from browning, but I want them to taste like peaches and not lemons. :)

I currently have some 500mg tablets and I crush them with my mortar and pestle then dissolve in water. The National Center for Home Food Preservation says:

"Vitamin C tablets – economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution. "

I don't use lemon juice, my mother was allergic to lemons and I always worried that she might accidentally get something I put it in. I'm just out of the habit, and I don't want the lemon flavor anyway. Plus a bottle of Vitamin C lasts me all year. However, I have a couple of canning books that say 1/2 cup of lemon juice per 2 quarts of water, so I'd probably go with that, although I can't say from experience how it would work.

Good luck and Happy Canning!

Annie

It's incredibly frustrating when a reliable brand changes its lineup. Buying pure ascorbic acid powder online is usually the best bet, just make sure to look for food-grade options with solid reviews to preserve those fresh peaches perfectly.