On 2019-07-27 10:41 p.m., U.S. Janet B. wrote:
> 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
>
Yes it was! The first time was when we found a raspberry farm where a
gallon ice-cream bucket full was incredibly cheap if we picked. We
bought a large, cheap enamelled pot and some mason jars. we met an old
lady in the shop who gave us more after we told her what we were doing.
The following years we went prepared.