Smyrna times., 1960-08-04
Fresh Peaches
In Good Supply

and for eating out of hand.
Some people find it profitable
to buy in large quantities to
can or freeze. For all purposes,
select peaches that are sound,
firm and ripe. Most people pre-
fer yellow freestone peaches.
Sometimes, personal preference
calls for a white-fleshed variety.
Clingstone peaches are used to
some extent for slicing and
home picking.
A peach of fine quality should
be free from blemish, have a
fresh appearance, a ground col
or of either white or yellow,
sometimes combined with a red
color or blush, depending on
variety. If the ground color is
green showing no white or yell
low color, the fruit may be to
immature to ripen satisfactorily.
To can peaches: Wash peach
es and remove skins. Dipping
the fruit in boiling water, then
quickly in cold water makes
peeling easier. Cut peaches in
halves; remove pits. Slice if de-
sired To prevent fruit from
darkening during preparation,
drop it into water containing
2 tablespoons each of salt and
vinegar per gallon. Drain just
before heating or packing raw.
Raw pack: Prepare peaches as
directed above. Pack raw fruit
to V inch of top in glass jars.
Cover with boiling syrup, leav-
ing 1a inch space at top of ar.
Adjust jar lids. Process in boil
ing u inch space at top of jar.
Pint jars, 25 minutes; quart jars,
80 minutes. AS soon as you
remove jars from Gamer, COM
plete sails if closures are not of
self-sealing type.
Hot pack: Prepare peaches as
directed above. Heat peaches
through in hot syrup. If fruit is
very juicy you may heat it with
adding no liquid.
Pack hot fruit to u inch of
top of glass jars. Cover with
boiling liquid, leaving V inch
space at top of jar. Adjust jar
lids. Process in boiling-water
bath (2l2 degrees F) Pint jars
20 minutes; quart jars, rs min
utes. AS soon as you remove
jars from canner, complete seals
if closures are not of self-seal-
ing type.
To Freeze Peaches: Recon-
varieties for freezing
are: Redhaven, Golden Jubilee,
Triogem, Sunhigh, Halehaven,
Redskin, ]. H. Hale and Rio
Oso Gem.
Preparation: Most important
are full ripeness and rapid
handling. Sort for ripeness. If
fruits are at the proper stage
of ripeness they must peel
readily after hot water or steam
treatment of only minute. QfI
they do not peel thoroughly
with a | minute treatment al
low to ripen further at about
70 degrees F.
Immerse Immediately in cold
water. Remove peels, halve and
remove pits. Slice into cold 40
500 syrup e cups sugar in A
cups water) to which 1s tea
spoon ascorbic acid has been
added. (This greatly retards the
browning of fruit.) Pack, add
syrup. Leave head space, seal
and freeze.
Try making Picked Peaches
with your small or medium-siz-
ed peaches.
Picked Peaches
s pounds small or medium
sized peaches
2 tablespoons whole cloves
s two-inch pieces stick Gin
namon
A pounds sugar
2 quarts vinegar
Wash and pare peaches and
stick two cloves in each peach.
Or put cloves and cinnamon
loosely in a clean, thin, white
cloth and tie top tightly. Cook
together spices, sugar, and vim
egar for 10 minutes, or until
the syrup is fairly thick. Add
the peaches; cook slowly until
tender, but not broken. Let
stand overnight.
In the morning remove spices
if they have been cooked in a
bag. Drain the syrup from