Home canned peaches
Last summer, we canned several quarts of peaches from our orchard in a pressure canner (NOT water bath). We followed the canner directions for processing lbs and time. As in years past, the jars all sealed properly and looked great. But this year, many of the jars had fruit turn gray/brown at the top of the jar (see picture). The jars were still sealed correctly, so we ate the not discolored peaches in the bottom of the jar; nobody got sick. What caused this problem?
Please take a look at this link which provides the contacts for food preservation specialists in your area:
It looks like yours is Erin Carney, who may be reached at Ecarney@umd.edu
She should be able to help.