I bought 50lbs of peaches. The retailer said to leave them out for a few days to ripen. What firmness is best for canning peach slices?
by Odd_Photograph3008
5 Comments
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Odd_Photograph3008
Pic is a box of nearly ripe peaches
DB_TX
For slices I like a little give, but not too soft. If they are too firm it can be hard to remove the peels after blanching, but if too soft the slices won’t hold up well.
jibaro1953
Check peaches for ripeness up by the stem. As soon as they yield to gentle pressure, refrigerate them and use quickly.
marstec
Hopefully they are freestone peaches. I canned clingstone ones a couple years ago and they were a pain to slice up.
5 Comments
Hi u/Odd_Photograph3008,
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Pic is a box of nearly ripe peaches
For slices I like a little give, but not too soft. If they are too firm it can be hard to remove the peels after blanching, but if too soft the slices won’t hold up well.
Check peaches for ripeness up by the stem. As soon as they yield to gentle pressure, refrigerate them and use quickly.
Hopefully they are freestone peaches. I canned clingstone ones a couple years ago and they were a pain to slice up.