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Charley

Nor did I but it turns out you probably wouldn't have chosen them for jam anyway--

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Posted to Thread #30451 at 5:42 pm on Aug 19, 2018

or at least I wouldn't. They are the white peaches, which I DO love to eat but they are much more delicate in flavor and to me wouldn't make a flavorful jam.
Along with acidity the sugar concentration (and heat) is a very powerful preservative which is why the jams with less sugar will mold quicker. Jams would not be subject to botulism but to mold more likely.

https://www.saundersbrothers.com/_ccLib/attachments/pages/peach+schedule.pdf
file:///C:/Users/Owner/Downloads/53cfc612-5fe4-4bae-bd6a-23ad0a000075.pdf


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