| T O P I C R E V I E W |
| Cindy Lee |
Posted - Jul 01 2009 : 08:33:58 AM
Ok, so now you know for sure that I am new at this canning stuff, but I have only my "farmgirl" friends to ask. So, here we go again! Yesterday I canned peaches and I was pretty disappointed with the way they turned out. First, I had a hard time getting the pit out so I manhandled the fruit a bit. Second, they shrank so that they floated too much. I tried hot and cold pack (cold pack because I thought it would be more gentle on the fruit.) Anyway, I sure would not win a prize at the fair with these peached. Although I am NOT that picky, I do want them to look nice! Do you have any tips? I think the main thing I am hoping for is for the fruit to look less beat up. Thanks SOOOO much! Cindy |
| 10 L A T E S T R E P L I E S (Newest First) |
| Rivergirl_2007 |
Posted - Jul 05 2009 : 08:07:34 AM
I agree with making sure they are freestone peaches. Also, when the freestones first come in, they will also cling to the stone, so I wait until a little further into the season before getting mine. |
| Aunt Jenny |
Posted - Jul 02 2009 : 2:19:52 PM
Lucky you getting the peaches like that. yep..underripe ones do cling to the pits more!! Sometimes when I buy peaches (many lugs all on the same day) I have to just pick over and can the ripe ones first and wait a day or two and then do more...underripe ones float more too, besides the pit-grabbing thing. Have fun with all those peaches. You will be so proud of yourself this winter when you can open a nice jar of summertime!!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Cindy Lee |
Posted - Jul 02 2009 : 2:11:49 PM
OK, My second try went much better!! I think what I was doing was blanching them too long and they were actually a little UNDER ripe! Therefore I was blanching like crazy to get the skin off and then they were falling apart! I did several jars today and they look better (Diana, I did pack them much tighter.) So, if they seal....we are off to the races! I work one day a week at a farmers market so I get all the peaches I want at the end of the day. You can imagine how important it is for me to get this dowm pat! Thanks for all your help ladies! I will be back it I run into more problems! |
| Aunt Jenny |
Posted - Jul 01 2009 : 3:40:36 PM
If you DO have clingstone peaches they still make wonderful jam..and you CAN, with a little more work dice the peaches right off the pit and can diced peaches...very handy to have canned too. I LOVE peach canning time. Usually the pits do come right out though. Sounds like you may have the wrong kind. They ARE tastey though!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| mikesgirl |
Posted - Jul 01 2009 : 11:05:38 AM
I was going to second what Sheri said - be sure you're buying freestone peaches.
Farmgirl Sister #98
Visit my online store at:
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| Laila |
Posted - Jul 01 2009 : 10:32:40 AM
Be sure you don't have clingstone peaches. I cut my peaches in half and put them in the jars. I fill the jars as I peel. Like the other farmgirls said, use wide mouth. It is easier. I heat my syrup (sugar and water) and pour it in the jars and put them in a water bath canner for 20 minutes. Hope this helps. Do any of you do it differently? I tried freezing them, but I don't care for them.
Laila |
| Annab |
Posted - Jul 01 2009 : 10:01:08 AM
Yea, and a few years ago I tried that fruit fresh.
My peaches looked terrible and tasted weird |
| Sheep Mom 2 |
Posted - Jul 01 2009 : 09:45:24 AM
Be sure the peaces are freestone otherwise it's almost impossible to get them off the pit. I don't can my peaches anymore - I prefer them frozen as they still taste like a fresh peach. Definately a wide mouth jar for packing and be sure to run a chopstick down the side of the jar to release any air bubbles in the liquid before putting on the lids.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| 1badmamawolf |
Posted - Jul 01 2009 : 09:17:18 AM
Are you blanching first? Are you cutting in slices, if so , it should be easy to pit them then. Wide mouth jars are a must with peaches, and you pack them fairly tight, then add liquid to the top and seal.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| gramadinah |
Posted - Jul 01 2009 : 08:53:51 AM
Your fruit was just a tad over ripe or it was the type of peach. Some will lose the pit without even a try some will hold on to it and you do end up mangling the peach. You can really pack peaches in a jar I always use a wide mouth much easier. I have also frozen peaches treat them with lemon or citric acid and water lay a single layer on a cookie sheet and freeze and then when solid store in ziploc bags and just take out and use what you need.
Diana
Farmgirl Sister #273 |
