Hi, what a fabulous source of info I've just tapped into! I read the
FAQ and my question wasn't addressed. For fruit such as small self
grown peaches and apricots, is it necessary to peel the skins?? I
would rather not, and as they are home grown fruit the skins are very
thin, and also not sprayed with pesticides, etc. Would appreciate any
info.
Thanks, miriam

in article , Miriam at
wrote on 14/6/04 12:41 pm:

Hi, what a fabulous source of info I've just tapped into! I read the
FAQ and my question wasn't addressed. For fruit such as small self
grown peaches and apricots, is it necessary to peel the skins?? I
would rather not, and as they are home grown fruit the skins are very
thin, and also not sprayed with pesticides, etc. Would appreciate any
info.
Thanks, miriam
I'd make up a tiny batch with the peaches and see what you think of the
peel texture in the canned fruit. sometimes the peels toughen up a bit/and
or float in the liquid. You never have to peel apricots, home grown or not.
Let us know what you decide to do with the peaches.
Ellen

Ellen Wickberg wrote:

You never have to peel apricots, home grown or not.

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

B/

in article , Brian Mailman at lid
wrote on 15/6/04 12:41 pm:

Ellen Wickberg wrote:

You never have to peel apricots, home grown or not.

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

B/
Do you peel them before you just can them? I don't usually make butter,
though I have without strings, but never, ever peel them for jam. Just goes
to show that the world has all kinds of people with all kinds of tastes.
Ellen

Brian Mailman wrote:

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

Boy, doesn't that sound good....is it a TSFR
(treasured, secret, family recipe)?
Edrena comin' up on apricot season

Ellen Wickberg wrote:

in article , Brian Mailman at lid
wrote on 15/6/04 12:41 pm:

Ellen Wickberg wrote:

You never have to peel apricots, home grown or not.

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

Do you peel them before you just can them?

I don't "just can them." I'm doing subsistence preserving and I dn't
care much for canned fruits anyway .

I don't usually make butter,
though I have without strings, but never, ever peel them for jam. Just goes
to show that the world has all kinds of people with all kinds of tastes.

I guess.... Maybe I'll pass one load through the food mill and check the
texture of the sludge before continuing with the rest.

B/
Ellen

The Joneses wrote:

Brian Mailman wrote:

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

Boy, doesn't that sound good....is it a TSFR
(treasured, secret, family recipe)?
Edrena comin' up on apricot season

fresh apricots, dried apricots, apricot brandy.... if you google on my
name and this group you'll find the recipe.

Edrena comin' up on apricot season

Shhh, don't... you'll make Barb feel badly....

B/

Brian Mailman wrote:

The Joneses wrote:

Brian Mailman wrote:

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

Boy, doesn't that sound good....is it a TSFR
(treasured, secret, family recipe)?
Edrena comin' up on apricot season

fresh apricots, dried apricots, apricot brandy.... if you google on my
name and this group you'll find the recipe.

Edrena comin' up on apricot season

Shhh, don't... you'll make Barb feel badly....

Only if that European trip upset her tummy. Did she ask us along? No.
Edrena, fuming en franzais

Ellen Wickberg wrote in message ...
in article , Miriam at
wrote on 14/6/04 12:41 pm:

For fruit such as small self
grown peaches and apricots, is it necessary to peel the skins??

I'd make up a tiny batch with the peaches and see what you think of the
peel texture in the canned fruit. sometimes the peels toughen up a bit/and
or float in the liquid.

I did make a batch of jam and it looked great (ie peels were not
noticeable and the color of the jam was a rich sunset orange-blood
red) but I had air bubbles in it, I think because my peaches were
still hard (too much pectin and the jam set too quick maybe). I will
try again on Friday with riper fruit and get back to you on the
results. How long can you keep jam with air bubbles in it (the jars
were processed in a 10 minute boiling bath)????

Miriam wrote:

How long can you keep jam with air bubbles in it (the jars
were processed in a 10 minute boiling bath)????

I would think the air bubbles are cosmetic and don't affect the keeping
time.

B/

In article ,
(Miriam) wrote:

Hi, what a fabulous source of info I've just tapped into! I read the
FAQ and my question wasn't addressed. For fruit such as small self
grown peaches and apricots, is it necessary to peel the skins?? I
would rather not, and as they are home grown fruit the skins are very
thin, and also not sprayed with pesticides, etc. Would appreciate any
info.
Thanks, miriam

I don't peel apricots; I do peel peaches. My fruit is not homegrown. I
think the peach skin is a little bitter. IMO, it's your call. Good
luck. And did I mention how envious I am?
--
-Barb, www.jamlady.eboard.com Sam I Am updated 5/30/04.
Only 9 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .

In article ,
(Miriam) wrote:

Ellen Wickberg wrote in message
...
in article , Miriam
at wrote on 14/6/04 12:41 pm:

For fruit such as small self
grown peaches and apricots, is it necessary to peel the skins??

I'd make up a tiny batch with the peaches and see what you think
of the peel texture in the canned fruit. sometimes the peels
toughen up a bit/and or float in the liquid.

I did make a batch of jam and it looked great (ie peels were not
noticeable and the color of the jam was a rich sunset orange-blood
red) but I had air bubbles in it, I think because my peaches were
still hard (too much pectin and the jam set too quick maybe). I will
try again on Friday with riper fruit and get back to you on the
results. How long can you keep jam with air bubbles in it (the jars
were processed in a 10 minute boiling bath)????

The 'bubbly' jam will store just fine. It happens. :-( Be concerned
if the bubbles are moving on their own. :-)
--
-Barb, www.jamlady.eboard.com Sam I Am updated 5/30/04.
Only 9 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .

In article , Brian Mailman
wrote:

Ellen Wickberg wrote:

You never have to peel apricots, home grown or not.

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

B/

I mill my aps for butter, too, Brian, but wouldn't say I get a *lot* of
dregs. I mill for smooth texture, not to remove the skins, per se.
(Per se?)
--
-Barb, www.jamlady.eboard.com Sam I Am updated 5/30/04.
Only 9 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .

In article , Brian Mailman
wrote:

The Joneses wrote:

Brian Mailman wrote:

No? For my triple apricot nut butter I always run em' through a food
mill after they puree. I get a *lot* of stringy sludge.

Boy, doesn't that sound good....is it a TSFR
(treasured, secret, family recipe)?
Edrena comin' up on apricot season

fresh apricots, dried apricots, apricot brandy.... if you google on my
name and this group you'll find the recipe.

Edrena comin' up on apricot season

Shhh, don't... you'll make Barb feel badly....

B/

Ahh, shaddup, both of you! I just bought 5# of aps (Honeygold?) at the
store yesterday - on sale for $1.49 a pound. Did I mention that I hate
you both?
--
-Barb, www.jamlady.eboard.com Sam I Am updated 5/30/04.
Only 9 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .

In article , The Joneses
wrote:

Brian Mailman wrote:

The Joneses wrote:

Brian Mailman wrote:

No? For my triple apricot nut butter I always run em' through a
food
mill after they puree. I get a *lot* of stringy sludge.

Boy, doesn't that sound good....is it a TSFR
(treasured, secret, family recipe)?
Edrena comin' up on apricot season

fresh apricots, dried apricots, apricot brandy.... if you google on my
name and this group you'll find the recipe.

Edrena comin' up on apricot season

Shhh, don't... you'll make Barb feel badly....

Only if that European trip upset her tummy. Did she ask us along? No.
Edrena, fuming en franzais

Get in line; my sister was a little twizzled that I didn't invite her
along when Rob had to cancel two days before we were to leave. His mom
died the night before our departure. Both kids plus the BRG were here
for almost the entire time I was gone. Would have loved to have been a
fly on the wall for that. I haven't yet gone through the 700MB of
photos I took. Still trying to organize them by date and location to
help me remember what the heck they are. Then I'll put the tales and
some of the pix on my webpage. Just let me say that le chapeau de
cornichon went to London, Bayeux, and Paris -- and I've got pictures.
"-)
--
-Barb, www.jamlady.eboard.com Sam I Am updated 5/30/04.
Only 9 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .