On Sat, 27 Jul 2019 22:20:16 -0600, graham > wrote:

>On 2019-07-27 6:17 p.m., U.S. Janet B. wrote:
>> On Sat, 27 Jul 2019 17:54:03 -0500, Terry Coombs >
>> wrote:
>>
>.
>>
>> If they aren't quite ripe you have to scald them a bit longer. It's
>> like making cookies, you have to time the first batch to see what
>> works best. Either have your sink full of cold water or a large
>> bowl. Drop the hot peaches into the cold water until you are finished
>> scalding all peaches.
>> I always skinned, sliced and filled a jar and then moved on to the
>> next jar.
>> I do know that projects like this always took place on the hottest
>> days
>> Janet US
>>
>Your last sentence reminds me that when the kids were young, my ex and I
>would camp in the Okanagan. We would buy whatever fruit was in season
>and then set up a canning "station" on the barbecue sites on the public
>beach. I suppose some people thought we were crazy but we had lots of
>raspberries, peaches and apricots in the middle of our awful winters.

What a nice way to go about canning
Janet US