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Choose your peaches wisely for preservation

There are two major types of peaches: freestone and clingstone. Freestone can be split open, and the pit is easily removed. These are a favorite for eating fresh, but also great for preserving. Clingstone peaches have a pit that “clings” to the flesh, making it harder to process at home. These are more typically commercially processed and sold as canned peaches.

Peaches can be further distinguished by the color of their flesh: yellow or white.This is an important distinction when it comes to preserving the fruit. Yellow-fleshed peaches can be processed using a variety of approved home preservation and processing methods, while white-fleshed peaches should only be preserved by freezing. White-fleshed peaches have on average a pH above 4.6, the threshold that defines a food as low acid which puts it at greater risk for the presence of botulinum toxin when improperly processed.

To quote an article from the Penn State University Extension service (https://extension.psu.edu/preserving-white-peaches): “White-fleshed peaches have a natural pH above 4.6, which makes them a low-acid food; therefore, water bath or atmospheric steam canning will not destroy harmful bacteria in white peaches. Also, at this time March 2024, there is no low-acid pressure canning process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning of white peaches. Freezing is the recommended method of preservation for white peaches. This is a good time to remember, as new varieties of produce are introduced, always use tested, researched methods and recipes for preserving.”