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.