For the first time, I canned a large amount of very ripe peaches. I pealed and sliced the peaches; dry packed them into glass quart jars; covered with white grape juice; tried to get all the bubbles out; and left about 1/3 to 1/2 inch of headroom in the jars. I processed the jars in a boiling water bath for about 45 minutes. When I took them out of the water bath, juices spewed out from under the lid, no matter how gently I handled them. It made a huge mess and now I don't trust the seal given it's covered in a sugary mess. And there are peaches floating in the jars not covered with juice! What happened???
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)