| T O P I C R E V I E W |
| MamaCrunch |
Posted - Jun 02 2011 : 10:16:08 AM
and it was horrible!
I wrote about it on my blog and would love some tips or help.
Also, when a recipe says to heat up something "one layer at a time," what does that mean? I just raw pack for today because my husband is going to probably eat the peaches tonight or tomorrow.
Farmgirl #2161
Just tryin' to homestead in the middle of a suburban neighborhood!
Blog~ http://thelittleboygreen.com |
| 3 L A T E S T R E P L I E S (Newest First) |
| Tammyb |
Posted - Jun 08 2011 : 5:49:43 PM
I have canned peaches for years with no problems using the Ball Blue book. Depending on my mood I use a light sugar syrup, or honey water or just plain water. I have never had any problems so don't give up but try try again!
Tammyb
Live to leave a legacy
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| MamaCrunch |
Posted - Jun 07 2011 : 09:53:35 AM
Thank you! I'll be sure to see if they are free stone peaches next time.
I ended up making and freezing pie filling! Yum!
Farmgirl #2161
Just tryin' to homestead in the middle of a suburban neighborhood!
Blog~ http://thelittleboygreen.com |
| Sheep Mom 2 |
Posted - Jun 02 2011 : 10:39:30 AM
It was the variety of peach that you purchased. You must have a "freestone" peach to get the fruit off the pit easily. If the peach is ripe enough it should peel easily after scalding and then plunging in cold water. Peaches are slippery when peeled so that part is normal. Be sure to soak your peaches in ascorbic acid or they will turn brown after they are canned. Products like "fruit fresh" are ascorbic acid and sugar. Hope that helps. If you have the freezer space I find that freezing them is preferrable to canning as they still taste like fresh peaches. Just freeze in light syrup in a container or freezer bag. Yum.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
