canning peaches-raw pack??
Is it better to use the hot pack or raw pack method for canning peaches? I have used the hot pack method before and would prefer to use an extra-light syrup. My peaches and pear halves floated to the top and I think it was because my syrup was too light. I read that you should use a medium syrup (at least) if you hot pack. I am a beginning canner and would appreciate anyone's opinion on this. Also, can you raw pack pears? The Ball Blue Book only gives directions for hot pack. Raw pack sounds much easier to me. I only have a BWB canner. Thank you in advance for your help!!