Canning previously frozen Peaches
 

Just a quick note about canning peaches:

We received a large shipment of flash frozen peaches, apples, raspberries, and blackberries a few weeks ago. I have already posted pics of our jams, and this weekend was the weekend to process the apples and peaches.

Fresh is always best, but we got a good deal on a group buy for the fruit, and we didnt want to pass up the opportunity. The raspberries, blackberries and apples all performed VERY well, and it was sure nice to get down to making fillings and such without peeling and coring the fruit.

BUT:
Be careful we processing previously frozen peaches. It seems like the peaches are much more delicate and they tend to shrink quit a bit when processed. This resulted in several batches of peaches that had much more liquid in them than we wanted due to this. I am thinking it has to do with how the fruit changes consistency when frozen and then thawed. The flesh is just ripped apart by the ice.

If you are canning frozen peaches, I would highly suggest counting on using approx 1/3 additional peaches than the recipe calls for. This will allow you to pack your jars better and compensate for fruit shrinkage.

BTW> The apples did NOT have this problem, I think this is because the flesh of the apple is a little tougher and holds up better.