Looking for White Peaches: pH and Home Canning in 2022? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Many universities refer to white peaches as being higher pH than yellow peaches, but none of them present any actual hard data, research or the actual number. They just say "recent research says white peaches are above 4.6".
Here's what the National Center for Home Food Preservation at U.Ga. says:
"CAUTION: Do not use this process to can white-flesh peaches. There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning. Freezing is the recommended method of preserving white-flesh peaches.
Consumers wishing to preserve peaches or nectarines are encouraged to preserve only the yellow-fleshed varieties until research-tested methods can be developed for canning peaches, peach topping, peach pie filling, classic peach jam, peach ginger jam (yum!), peach puree, dried peaches, or peach apple salsa (delicious!).
Also, see our pages on easy illustrated peach directions:
It appears as though there is only ONE sources for this caution (NCHFP), the others are just repeating it verbatim. NCHFP is a reputable source, but any time you can only find ONE source for ANY information, caution is prudent in accepting it as truth until it is independently verified.
Above is the
2020 version of
the Ball Blue Book