Terry Coombs wrote:
>
> 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 .
>

I've done that myself some years ago. I had several peach trees. I
don't think its worth the effort. I canned some of them and made
stuff too. It was a lot of work, and the results were no better than
store bought, but I hope you have better results.

Good luck