|
Fri, Sep 6, 13 at 19:23
| I made 2 pints of pickled peaches with white peaches on Tuesday night. Yesterday while looking up a different recipe I read that white peaches are lower in acidity and not safe to can. Would the vinegar used in pickling make them safe? Should I refrigerate them or is it too late to save them? |
Follow-Up Postings:
|
| Assuming you used an approved, tested recipe that contains the proper amount of vinegar then they are fine. Dave |
|
- Posted by kismet2006 Maine (My Page) on Fri, Sep 6, 13 at 21:03
| Thanks for the response, Dave. The recipe came from epicurious.com. I made a third of the original recipe which called for 6-7# peaches and 1-1/4 cups white vinegar (I did toss in an extra splash of vinegar but didn't measure). I had also soaked the peaches in lemon juice. Maryann |
|
| Since that isn't an approved source for canning recipes we'd have to see the whole recipe (or a link to it) then to determine safety. Dave |
|
- Posted by readinglady z8 OR (My Page) on Sat, Sep 7, 13 at 1:49
| Here's a link to an old thread about canning white peaches. The lower acidity can be rectified. However, they really shine best eaten fresh and don't do as well canned. Carol |
Here is a link that might be useful: Lower Acid White Peaches
|
- Posted by kismet2006 Maine (My Page) on Sat, Sep 7, 13 at 5:57
| Dave and Carol, again thanks for responses. Link to recipe is below. Carol, as they are already made I am just wondering if they are safe to keep or should be tossed. Maryann |
Here is a link that might be useful: pickled peaches recipe at Epicurious.com
|
| That recipe is low in vinegar and it is well diluted with water too. It is basically a 6:1 water to vinegar ratio while the approved recipes call for a 3.5:1 ratio. Might be fine if they were regular peaches. But since they are low acid to begin with and no additional acid added, I wouldn't keep them. JMO Dave |
|
| Dave, if you read the recipe carefully, 6 cups of that water is used to dissolve the ascorbic acid and then drained off. The recipe only calls for 1/2 cup of water to be added to the pickling brine including 1-1/4" cups of vinegar and the sugar. I wouldn't hesitate to eat them. |
|
| Good catch Malna! Thank you very much. My apologies kismet for missing that completely. I read it several times and still missed the colander draining. Duh. Ignore all I said in that last post please. Dave |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
