Part of it may be the variety, part of it is the degree of ripeness when canned (overly ripe are floppier), but a good part of it is that you didn't use a sugar syrup.

Any fruits will be firmer the greater the amount of sugar used in the preserving liquid. If for no other reason than the amount of heat penetration allowed by the surrounding liquid - thinner allows more heat penetration of the fruit itself.

So choosing to use one of the juices rather than one of many levels of sugar syrup does have an associated 'cost'. It affects the quality in shortened shelf life, color preservation, and firmness. Not that they aren't good, just not the same

Dave

Ah, that makes sense. Thanks!

Canned peaches are not as firm as fresh. You probably got a good variety this time of year. I've been canning Michigan peaches for a few weeks now. I get the first free-stone (red havens) and then the other varieties as I get them.

Can't say I ever had a bad batch of home canned peaches, but I doubt you'll ever get the hard texture of some commercially canned ones.

Most all commercially canned peaches are cling peaches and to get the peach off the pit, it takes a special process than can be done at home, but it's very difficult.

Any time you want them firmer you can always just add Pickle Crisp to the jars.

Dave