On 7/27/2019 7:17 PM, U.S. Janet B. wrote:
> On Sat, 27 Jul 2019 17:54:03 -0500, 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 .
> 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

Â* I did a little test this morning , scalded for one minute then into
ice water . Worked better than just scalding . Still not as easy as
'maters , but better .

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