Hi all. This is my first go at canning and I have a quick question. I'm using this recipe
and I have a dwarf peach tree, so my peaches are small but very juicy and delicious. The problem with them being small is that it takes a long time to get them all skinned and cut up. I have twice (may even three) times as many as average peaches to prepare. Not to mention, I'm slow anyway.
What can I use to keep them from turning brown while I'm preparing them?
I know there's this acid base balance thing going on, so I don't imagine using extra lemon juice is a good idea.
Many thanks to any and all advice. Oh and if you have a better recipe with good instructions, I'm all ears too.