I didn’t have anything big enough to hold this many peaches as I was processing them so I used an ascorbic acid solution and ice to hold them overnight. They look like this now. Are they fermenting?
Are they No good anymore?
It was so much work. I canned about half last night and was leaving the rest for jam.
by lamichona
4 Comments
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What’s the temperature in your kitchen? Unless it was close to 40 F you should probably toss those prepared peaches, as much as it sucks. You should always try to use as fresh as possible when attempting to preserve something.
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