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Be sure to pack the fruit tightly in each jar without crushing the pieces. Remove all air bubbles and top up with additional fruit and/or liquid. Some shrinkage will occur during processing so fruit that is well packed in each jar is less likely to have the space and/or room to float.
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I made eight half pints of peach chutney (more on that tomorrow). And i made these unpeeled, but very delicious, peach preserves. I also ate a whole bunch of these peaches just plain and raw (good lord, were they amazing). You've made stock, applesauce, or peaches in syrup.
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You carefully ladle it into hot jars with the recommended headspace and dutifully can the recommended length of time in a water bath or pressure canner. But when you pull the jars out, the headspace is different and it looks like the canning jars leaked! Instead, peel your peaches and drop them into hot syrup (or whatever liquid you are using as your canning medium). Then funnel the hot peaches into jars and cover with hot liquid. The short time the fruit spends in the liquid helps remove some of the air from the fruit flesh and makes for a jar that is less likely to siphon.
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