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There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning.
Freezing is the recommended method of preserving white-flesh peaches.
Source: Dr. Elizabeth Andress, Professor Emeritus, University of Georgia
