In article >, "Janet Bostwick"
> wrote:
(snip)
> At the fruit farms here, you are regularly asked whether you plan to
> can/freeze/eat fresh whatever fruit it is you are buying. According
> to the growers, it makes a big difference. It was explained to me
> that one particular variety of apricot has a texture and flavor that
> is not particularly appealing when eaten raw but it delivers the most
> apricot flavor and holds up the best in a canning situation. Another
> apricot that is delectable raw--juicy, flavorful--turns to mushy
> nothing when canned.

Hallelujah, Amen, Sister! You are right on the -- pistachios -- on
that! Too often people will plant a garden, get a glut of produce and
decide they're going to can it. Or freeze it. Or pickle it. And are
disappointed in the results of their time consuming efforts because they
planted a varietal that is not well suited for preserving. Gardeners
would do well to consult the back of the seed package -- it'll say if
the veggie is good for eating or canning or freezing or other storage.
(snip)
> The best time for canning/processing is when the tomatoes are still
> quite firm.

And ripe.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)