A lot of the fruit and some of the vegetables I have canned in the past end up looking dark and very unappetizing, actually they look lethal and I throw them out.
I think you can use pectin but I never have enough of that on hand and it costs a lot. I do have a lot of 500 mg vitamin C tablets. Will that keep my canned carrots bright orange and appetizing and the peaches from looking disgusting?
When I am preparing fruit and especially potatoes to can I hold them in water and vinegar to keep them fresh and that works very well but I don't think putting it in the jars would do too well.
I really would appreciate your help I'm not able to take advantage of peaches when they are on sale and I'm tired of wasting my energy and resources on failed canning jobs.
I think you can use pectin but I never have enough of that on hand and it costs a lot. I do have a lot of 500 mg vitamin C tablets. Will that keep my canned carrots bright orange and appetizing and the peaches from looking disgusting?
When I am preparing fruit and especially potatoes to can I hold them in water and vinegar to keep them fresh and that works very well but I don't think putting it in the jars would do too well.
I really would appreciate your help I'm not able to take advantage of peaches when they are on sale and I'm tired of wasting my energy and resources on failed canning jobs.