Â* As a child I remember my grandmother preparing peaches for canning
and jelly/jam making . I remember her dropping them in boiling water
prior to skinning and pitting them . What I'm hazy on is what she did
next . My memory says she slipped the skins off just as I do with
tomatoes ... but that didn't work out so well for us today .
Â* There is a local fruit farm , today while we were in town yardsailin'
and having lunch we also picked up a bushel of their #2 peaches (smaller
, a few blemishes) for canning and jam . Might be that they're not quite
fully ripe I suspect , so we're planning on waiting until Monday to do
this . BTW , the #2's were 25 bucks a bushel , the #1's were 70 ...
depending on how this turns out and how many jars this makes , I might
just go get another bushel .
Â* Any tips or tricks would be appreciated .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !