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We were at my mom's house today, and her peach tree was overburdened with peaches sooo ripe, you touch them and they fall off. Emma and I picked a ton, and she stood looking at the mound wondering what she was going to do with all of them after giving some away and making peach pie and peach ice cream. I mentioned that I have a new canning pot and rack (picked up at an estate sale for a few dollars-- my dad's dollars ) and I'd can some for her if I could keep some. She said she had a new box of jars, lids, labels and all, in the garage, so she dropped it and some peaches home with me and I've got the first batch of raw-pack sliced peaches in extra-light syrup in the water bath right now. They look so delicious, they look like little glass jars full of precious jewels. I'm excited that this winter we'll be able to eat home-grown peaches out of season. Mmmm. Posts: 21182 | Registered: Sep 2004
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Did anyone see Colbert defending the honor of South Carolina against Georgia when it comes to peaches?
Posts: 12266 | Registered: Jul 2005
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I miss really really fresh peaches. We get lots of fresh fruit out here but nothing like the peaches back home... So soft and sweet without a trace of the bitterness you get with peaches out here...
Posts: 7085 | Registered: Apr 2001
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I just bought fresh u-pick peaches to can and make freezer jam out of---yum! Mine aren't ripe all the way yet...rats. Lucky us though!
Posts: 697 | Registered: Nov 2005
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Mmmm I love canning peaches. Its hard and hot work but the reward at the end is so fufilling!
Posts: 1132 | Registered: A Long Time Ago!
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I only did one dozen jars and it was late at night and the air conditioner was on, so it wasn't even that hot. I sliced and peeled them while I watched Who Wants to be a Superhero? and Without a Trace, so I didn't have to think about what I was doing, either. Posts: 21182 | Registered: Sep 2004
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quote:Originally posted by sweetbaboo: kq, did you use an anti-browning agent?
I soaked in water and lemon juice. Usually I soak in plain citric acid and water, but I forgot that I was out of citric acid. My dad just crushes a Vitamin C tablet (unflavored, uncolored), but I don't keep those around. I used enough lemon juice to prevent browning.
Posts: 21182 | Registered: Sep 2004
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I never bothered with anti-browning anything and never had a problem with the peaches browning, personally. Oh, but I usually scalded them briefly to make the skins slip off easier, so it's also possible that prevented browning.
I used to do up about 40 pounds of peaches a year. Everyone loved eating my canning. And getting it for Christmas presents... Posts: 8355 | Registered: Apr 2003
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Ball canning jars are awesome, so are the ball dollhouses, and umm Ball State (where I'm transferring next fall).
Posts: 5362 | Registered: Apr 2004
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quote:Originally posted by starLisa: Did anyone see Colbert defending the honor of South Carolina against Georgia when it comes to peaches?
Indeed. Even as a temporary Georgian, I took no small amount of umbrage at that Sherman remark. South Carolina may be a superior peach producer, but getting razed isn't what GA's all about. I don't think.
Posts: 1156 | Registered: Jan 2004
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quote: Peaches don't grow here, and they aren't imported either.
As much as I love Mangos, nothing can compare with a tree-ripened Clingstone peach, just picked, still warm from the desert sun, with the juice dripping off your wrist. You don't get that out of a Safeway store or the Market in Sri Lanka
Posts: 1167 | Registered: Oct 2005
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My wife is planning to can peaches some time next weekend. I'm sure our daughter will be thrilled.
Posts: 3826 | Registered: May 2005
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quote: I soaked in water and lemon juice. Usually I soak in plain citric acid and water, but I forgot that I was out of citric acid. My dad just crushes a Vitamin C tablet (unflavored, uncolored), but I don't keep those around. I used enough lemon juice to prevent browning.
quote: I never bothered with anti-browning anything and never had a problem with the peaches browning, personally. Oh, but I usually scalded them briefly to make the skins slip off easier, so it's also possible that prevented browning.
Thank you kq and quid. I did my freezer jam yesterday and it went a titch brown (yes that's a technical term). I'm thinking about canning my peaches on monday though, so I appreciate your advice.
Posts: 697 | Registered: Nov 2005
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I'm allergic to peaches raw (yes we had that thread already too) but I love, love, love 'em fresh canned. Home-canned white peaches in light syrup--yummm!!
My mom did two batches this summer. One were the best, yummiest peaches, and the other really were substandard, but somehow in that jar over time a transformation occurs and they end up being scrumptious.
Posts: 3149 | Registered: Jul 2005
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Uprooted, you can't have them raw, but you can have them canned? So even raw-pack is okay, because they get cooked in the process? Or do they have to be hot-pack?
Posts: 21182 | Registered: Sep 2004
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Well, I just had to go clarify what the difference is. My mother does hot pack because she says you can fit more in the jar that way, but when she described what raw pack is I'm sure I could eat those because that would be enough cooking for me. It really doesn't take much.
Posts: 3149 | Registered: Jul 2005
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![[Wink]](wink.gif)
) and I'd can some for her if I could keep some. She said she had a new box of jars, lids, labels and all, in the garage, so she dropped it and some peaches home with me and I've got the first batch of raw-pack sliced peaches in extra-light syrup in the water bath right now. They look so delicious, they look like little glass jars full of precious jewels. I'm excited that this winter we'll be able to eat home-grown peaches out of season. Mmmm. ![[Smile]](smile.gif)
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![[ROFL]](graemlins/rofl.gif)
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Peaches don't grow here, and they aren't imported either. ![[Big Grin]](biggrin.gif)
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Good luck. 
