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Peaches for canning
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Posted by
eboone 6a - SW PA (
My Page) on
Sun, Jun 30, 13 at 7:18
| What exactly makes a peach a good 'canning' variety? I have noted that many peaches listed for canning are clingstone-why? Wouldn't that make the canning harder work? Anyone with good canning variety recommendations for the NorthEast/PA? Thanks! |
Follow-Up Postings:
RE: Peaches for canning
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| Yes it makes more work. Freestone varieties are usually too soft to can well. They tend to fall apart when canned. Al |
RE: Peaches for canning
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| I'm in south central Pa. and have very good luck with Red Haven and Elberta. Both are yellow cling free. Can well and great fresh eating too. |
RE: Peaches for canning
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| The first time I tasted a "canning variety" I was shocked to discover that the flavor was very different from that of fresh eating peaches. Canning peaches taste exactly the same fresh as the flavor they have right out of the can. Somehow I thought the canning process was what made that "canned peach" flavor--nope! They are also very firm--you have to chew them, as opposed to fresh peaches, which you can squish against the top of your mouth. I assume that is what is meant by "melting texture" of fresh eating peaches.
I love both types! Carla in Sac |
RE: Peaches for canning
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- Posted by eboone 6a - SW PA (My Page) on
Sun, Jun 30, 13 at 22:10
Thanks all for the replies
Would nectarines can well also due to their firm texture? |
RE: Peaches for canning
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| I've tried it. They essentially melt. |
RE: Peaches for canning
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| Kinda off subject but on a garden podcast I heard Lovell used to be used as a canning peach, now it serves as a rootstock! So that is one rootstock that produces decent fruit! At least for canning! |
RE: Peaches for canning
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| This is a bit off topic. My grandmother used to can peaches to make "pickled peaches." She used small firm peaches which she peeled and stuck cloves in them, poured boiling sweetened venigar cut with water over them and then used the normal canning method before sealing. They were delicious. |
RE: Peaches for canning
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| Nectarines are great for jam, and I've also canned, they do soften up a bit.. . Put a raspberry in for a nice blush. |
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