Tried to can peaches for the first time (usually just make a bunch of jam), and ran into a few problems:
First batch was raw pack slices in light syrup in pints, since I wanted firm peaches. I know the preferred method is hot pack, but after researching on this forum I thought I would be more pleased with raw pack. All 8 pints siphoned terribly. Lost about an 1 1/2" of syrup on most jars. Peaches are floating about 1 1/2" from bottom of jar (I know- peaches float). There are small white bubble / froth around some of the peaches in the jar. They all sealed. I must have over-packed the jars? I opened the worst siphoned jar this morning and the peaches are just mush. Really soft. What would cause the white foaminess?
Frustrated, I took a break and finished canning this morning. I tried a second batch of peaches, this time hot-pack quarters in medium syrup in pint jars. I was being really careful not to overpack the peaches. The peaches were large. I fit about 8 or 9 quarters per jar. The peaches came up to the shoulders of the jar, filled with syrup to 1/2" hs. Same thing happened! Siphoning caused about 1 1/2" liquid loss on most (not all) jars. I have the same 1 1/2" peach float. A few are a little foamy (where there is no liquid). The jars are still cooling, but they appear to have sealed.
What am I doing wrong? Please help. I would love to have canned peaches that I can be proud of!