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The Watercooler
Adventures of Large Scale Canning
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<blockquote data-quote="InsaneCdn" data-source="post: 550304" data-attributes="member: 11791"><p>Those peaches... did they smell like peaches? or not quite?</p><p>Did you try to peel as-is? or dunk in a boiling water bath first, then into ice-water?</p><p>And... did you get free-stone? or cling-stone?</p><p></p><p>Cling-stone is a royal pain... I don't buy them at any price. Free-stone is far superior - the peach twists off the pit realy easy, if they are ripe. And if the peaches are ripe enough, they also peel easy - quarter them (easier to work with than halves), then catch a bit of skin with a thin paring knife, and usually it just peels right off in 2 or 3 strips.</p><p></p><p>If the peaches are not quite ripe, the boiling-water/ice-water combo loosens the skins, but then you'll have peach juice running down your arms and puddling on the floor!</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 550304, member: 11791"] Those peaches... did they smell like peaches? or not quite? Did you try to peel as-is? or dunk in a boiling water bath first, then into ice-water? And... did you get free-stone? or cling-stone? Cling-stone is a royal pain... I don't buy them at any price. Free-stone is far superior - the peach twists off the pit realy easy, if they are ripe. And if the peaches are ripe enough, they also peel easy - quarter them (easier to work with than halves), then catch a bit of skin with a thin paring knife, and usually it just peels right off in 2 or 3 strips. If the peaches are not quite ripe, the boiling-water/ice-water combo loosens the skins, but then you'll have peach juice running down your arms and puddling on the floor! [/QUOTE]
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