Canning peaches with no liquid.

Asked April 4, 2014, 12:10 PM EDT

Hi Expert. :-) A question came up on Facebook about a recipe for canning peaches. The canner added no liquid at all. She simply started with ripe peaches and smashed them a little so they produced their own juice. It seems to me that would be safe, since the air would transmit heat better than liquid. Do you have any idea if fruit HAS to be canned in liquid? The website which started the conversation was Thanks for your help.


1 Response

The only research based method for canning peaches and other fruits other than apple sauce, is to use liquid. The heat penetration would be quite different if you canned your peaches without added liquid. Convection verses conduction if you remember your physics.

There is a lot of information on the web that is not researched based. To be safe only use reliable sources for your food preservation methods. A good source is the National Center for Food preservation based at the University of Georgia. You can also check the OSU Food Preservation resources on line The latest edition of the Ball Blue Book is a research based commercial publication.

Thanks for using Ask and Expert

Nellie Oehler