Canning Peaches And Keeping Freshness and Color

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I just found this out and thought I would share it with people who will be canning peaches and apricots later this year. When you get ready to can peaches or apricots, instead of canning them, as you parboil them and get them ready, freeze them instead. It saves a lot of space. The big tip is this. Add a Vitamin C tablet to your peaches. A 500 mg vitamin C to a gallon of cooked peaches keeps the color bright and holds the fresheness and flavor. I'm going to try it this year. Will you?