I think it’s always good to be mindful of safe canning practices and the risks of not following the recommended guidelines. According to a quick search, the pH of peaches is between 3.4-3.6, which is much lower than the target canning pH of 4.6. Based on that, I would assume that adding more peaches to your salsa will make it more acidic and thus safe to can with a water bath. However, I am not a certified food canning expert or anything like that so maybe adding a pH meter to your canning equipment could be helpful. Good luck!
]]>That’s so great to hear!
]]>Glad to hear! I’m not really sure how that will affect overall acidity and shelf stability, so yes, to err on the side of caution the fridge should be fine as long as you have the space…
]]>Thanks! To be honest I haven’t done it in a few years, and so I’m not sure that I can really advise on recommended pounds. I would check this site: https://nchfp.uga.edu/publications/publications_usda.html
]]>Great! We actually made another today for the same thing – now we’re putting all the homeschool things on it.
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