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 .

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

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

On Sat, 27 Jul 2019 17:54:03 -0500, Terry Coombs >
wrote:

>
> * 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 .
> * 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 .
> * 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

On 2019-07-27 6:54 p.m., 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 .


Are the peaches nice and ripe? I usually find that when I dip nice,
ripe peaches into boiling water for about 15 seconds the skins split and
loosen and can be easily removed.

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.

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

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.

On 2019-07-28 12:20 a.m., graham wrote:

> 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.

One year we went out to BC and visited with my old friend who had just
moved from Bamfield to Vernon. We were out for a drive and came across a
pick your own sour cherry orchard. We picked enough for a couple pies
and went back to the house and baked them for my friend and his kids.
They had never had sour cherry pie before and loved it.

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 !