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The last of the peaches

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After the bountiful harvest of peaches from one of our trees in early August, I had been waiting for the other trees to be ready to harvest. Two of the remaining four trees didn’t produce much, but one of the trees was loaded.

I know I should have picked the fruit earlier than I did – evidenced by the number of windfall fruit on the ground – but we had a busy spell and I didn’t get around to it. Finally I got my rear in gear and got the fruit picked.

I weighed the harvest.

Twenty-five pounds, minus the tare weight of the tub, so about 22 pounds altogether.

My plan was, as before, to spread a towel and some insect netting on the woodstove and ripen the peaches indoors. (The netting prevents fruit flies from swarming the fruit.)

But the moment I spilled the peaches onto the towel, I realized they were way, way beyond the need for ripening. In fact, if I was going to save this portion of the harvest, I’d best get crackin’. I pivoted and spent the rest of the afternoon processing them.

So I settled into peach processing mode: Scalding a batch, slipping the skins, gutting the fruit.

I held back the best peaches for fresh eating, and the rest I puréed. Why purée instead of sliced peaches? Quite honestly I use purée a lot, using it to flavor such things as ice cream and yogurt. Besides, it’s easy to do.

After running the fruit through the blender, I poured the purée into gallon jugs. I stored these in the fridge for a couple of days until I had time to can the purée.

Then I canned it up. Filling jars…

Ready for lids…

Into the canners…

Rolling boil for 35 minutes…

…and cooling off.

Thirteen more pints of summery goodness to take us through winter.


Source: http://www.rural-revolution.com/2026/09/the-last-of-peaches.html


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