Peach varieties picking and storing

1 servings

Ingredients

Quantity Ingredient

Directions

PEACH HOW TO'S

PEACH VARIETIES: Peaches are customarily classified into two general categories: freestone and clingstone. Freestone fruit has a stone or pit that's easy to remove; Clingstone's more solid flesh is more difficult to separate from the pit. Here are some common Oregon varieties, in the order they'll appear in markets. U-picks and farmers markets generally have the best selection.

RED HAVEN: An early clingstone, this variety is excellent for eating out of hand. Because it is difficult to free from the pit in halves, it is not the best canning peach. However, you can cut slices off the pit and freeze.

FREESTONE JULY ELBERTA: Excellent for eating fresh, canning and freezing.

SUNCREST PEACHES: A freestone, it's excellent for eating fresh and freezing. It has a slightly acidic flavor; it's red so it's difficult to judge ripeness. Look for a golden base color that comes through the red.

VETERAN: Popular for canning because it is a freestone and, when fully ripe, does not need to be dipped in boiling water to get the skin off. Simply take the tip of a paring knife and pull the skin off. Veteran can also be frozen.

IMPROVED OR LATE ELBERTAS: This longtime canning favorite now takes second place to Veterans in this area. This freestone peach also freezes well. They do require dipping in boiling water to remove skins.

HOW TO PEEL PEACHES: Bring a saucepan of water to a boil. Add peaches and let them blanch 30 to 40 seconds; time will depend on ripeness of the fruit. Boiling too long will cook peaches.

Remove the peaches with a slotted spoon and immediately transfer to a large bowl of ice water. Leave to cool, then drain and dry well before peeling.

The skin will be easy to remove with a small paring knife. Or you can slip it off with your fingers. Leave the peach whole or cut in half, depending on use.

To retain color, dip peaches into or sprinkle with citrus juice or commercial ascorbic acid. A pound of peaches equals 2 large, 3 medium, or 2 cups peeled and sliced.

HOW TO PICK A FRESH PEACH If you are going to U-pick peach orchards, be sure to ask how to pick the peaches. the fruit will not have the quality and sweetness if you pick them before they are ripe. red color is not a sign of ripeness; blush (the red color) depends on the variety of peach and exposure to sun.

When picking, a golden color indicates the peach is ripe. Fragrance is also an indication of ripeness. Don't use your fingertips to check firmness, peaches bruise easily. Hold peach in your whole hand, fruit should not be rock hard.

STORING PEACHES: Purchase firm, ripe peaches; they can be held for a few days. to ripen further, keep fruit at room temperature; chemical properties allow them to complete the ripening cycle off the tree. To ripen a few peaches, place with other fruit in a loosely closed paper bag at room temperature. Ripe peaches should immediately be refrigerated.

When picking peaches at the orchard, place them directly in shallow boxes and do not have more than two layers. Do not place in buckets.

Check daily for ripeness because they do not ripen all at one time.

If preserving, plan to freeze or can only those peaches that are fully ripe.

HOW MUCH TO BUY: One pound of fresh peaches will equal 2 large or 3 to 4 medium peaches; it will yield approximately 2 cups sliced or diced fruit or 1-½ cups pulp or puree.

A 20 pound box of peaches will give you 8 to 10 quarts of canned peaches, or approximately 10 quarts of frozen peaches.

Source: Oregonian FoodDay by Sharon Maasdam Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 07-21-95

Related recipes