A neighbour called asking if we wanted any peaches if we could come get them as his tree was breaking under the weight of the fruit.

We went there today, there were many branches snapped. He wanted them picked even though they are not fully ripe.

Do any of you have any idea's what to do with all these unripe peaches?

I am going to be putting a bunch into paper bags as I was told that would help ripen them.

Can you make jam when they are not ripe?

Any idea's would be a blessing He used no chemicals or pesticides etc \0/

quote:

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Originally posted by Sojourners:
Hi all

A neighbour called asking if we wanted any peaches if we could come get them as his tree was breaking under the weight of the fruit.

We went there today, there were many branches snapped. He wanted them picked even though they are not fully ripe.

Do any of you have any idea's what to do with all these unripe peaches?

I am going to be putting a bunch into paper bags as I was told that would help ripen them.

Can you make jam when they are not ripe?

Any idea's would be a blessing He used no chemicals or pesticides etc \0/

Blessings to all
Tamar

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Hi Tam,
the paper bags work great for ripening.

http://www.uga.edu/nchfp/how/can_salsa/peach_apple_salsa.html

on this particular link, one person says they use slightly unripe peaches:
http://allrecipes.com/Recipe/Old-Fashioned-Peach-Cobbler/Reviews.aspx?sort=dateasc&Page=3

These look really spicy but might be good - not knowledgeable about canning, but thought this might be good canned: http://astray.com/recipes/?show=Peaches%20in%20saffron

In this link there is a heading, Include Under-ripe Fruit In The Recipe:
http://hubpages.com/hub/How-To-Rescue-A-Batch-of-Homemade-Jam
Apparently, if you make peach preserves with ripe peaches you have to add pectin, but unripe peaches are HIGH in pectin and so there are some recipes on the internet which include unripe peaches in their recipes (I found some place that said to make 1/4 of your peaches in the recipe unripe)....

This link talks about cooking longer if the peaches are unripe....
http://www.pickyourown.org/peachjam.htm

and here is a good tidbit I found at a forum:
It Depends how "unripe"they are,maybe you can try to ripen some in Brown Paper bags?it works well for peaches.If we lose a Branch of a Peach Tree i usually leave the Peaches on the Branch for a Week or so to ripen a little more then layer in brown paper bag for a few days DONT REFRIGERATE!.After that i try to use the unripe fruit in a 1(1part unripe) to 3 Ration in Jam Recipes.Expiriment..if anything fails you can always plant some in a Pot or use for compost ...

hope this helps....sorry I didn't see it sooner....becky

I meant to post this earlier, but I'm pretty sure that A said he saw on the internet that putting bananas in the bag with the unripe peaches will make them ripen faster.

We picked the peaches on Thursday afteroon, and being as 80% were unripe we bagged them all into paper bags.

It's been VERY hot here. I had no time to work on them on Preparation Day, they sat through Sabbath.

Yesterday we opened the bags, sadly almost 50% had already spoiled and were moldy. But praise Yah we used all the good ones, the parts of the ones we could use up, and we made 18 pints of cooked peach jam and 6 pints of fresh jam, we froze it for later use.

It's getting to be a challenge keeping up with the garden in this heat. One inch cucumbers turn to 10 inch or more cukes in three day's time! The beans are getting picked every two days! All the broccoli is in, praise Yah! Tonight it's more beans, all the cauliflower, and more cucumbers to pickle. It's great we have neighbours around us who didn't have time to garden so we are able to also bless them with fresh produce.

Anyone can beans? I heard horror stories of canning beans. That unless they are done in a pressure cooker they will spoil and give you food poisoning??

I don't have a pressure coooker. I am going to check out all those links today as there is another neighbour who is letting all his plums fall to the ground and rot. What a waste! Going to see if they'll let us pick the remaining plums before they all spoil too.

Would love to learn to can peaches and plums and green beans, even any other veggie if I could. We don't know where this economy is heading, and so if I could can instead of freeze, I won't have to worry about loosing frozen produce if ever the power was to go either.

Hoping more sisters chime in. Any food preparation advice out there....please share

quote:

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Originally posted by Sojourners:
((Becky and Renae)) Thanks sisters

We picked the peaches on Thursday afteroon, and being as 80% were unripe we bagged them all into paper bags.

It's been VERY hot here. I had no time to work on them on Preparation Day, they sat through Sabbath.

Yesterday we opened the bags, sadly almost 50% had already spoiled and were moldy. But praise Yah we used all the good ones, the parts of the ones we could use up, and we made 18 pints of cooked peach jam and 6 pints of fresh jam, we froze it for later use.

It's getting to be a challenge keeping up with the garden in this heat. One inch cucumbers turn to 10 inch or more cukes in three day's time! The beans are getting picked every two days! All the broccoli is in, praise Yah! Tonight it's more beans, all the cauliflower, and more cucumbers to pickle. It's great we have neighbours around us who didn't have time to garden so we are able to also bless them with fresh produce.

Anyone can beans? I heard horror stories of canning beans. That unless they are done in a pressure cooker they will spoil and give you food poisoning??

I don't have a pressure coooker. I am going to check out all those links today as there is another neighbour who is letting all his plums fall to the ground and rot. What a waste! Going to see if they'll let us pick the remaining plums before they all spoil too.

Would love to learn to can peaches and plums and green beans, even any other veggie if I could. We don't know where this economy is heading, and so if I could can instead of freeze, I won't have to worry about loosing frozen produce if ever the power was to go either.

Hoping more sisters chime in. Any food preparation advice out there....please share

Blessings to all in Yahushua
Tamar

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Sis Tamar,

My Mama (grandmother)canned things and she had a plum tree in her yard but I never learned to do those things from her. She would quilt some too, and crochet, but I never learned that either but I wish I would've. My Papa liked to garden and he would always have a pretty big garden.

When my mom was growing up my grandparents owned a cafe/gas station. One day a man came and traded them a monkey for some gas. People traded veggies and things for gas back then. Still people are always trying to give you 'maters and things. I'd like to have a mess of squash.

Do you have muscadines and polk(sp) salad around there? One time a lady stopped and said do you think those people would mind if I picked that polk salad growing in their yard? And I said prob not because I don't think they even know they got polk salad growing in their yard . My Mama grew some grapes. I remember growing up we'd have all kinds of Catawba worms in the trees to go fishing. But we just don't see them anymore. We went awhile without seeing many fire flies but we are seeing more the last couple of years.

Soon it will be the anniversary of her passing .

Thanks for listening, I know I got off topic.

Shalom & love,
Renae

quote:

---

Originally posted by Sojourners:
((Becky and Renae)) Thanks sisters

We picked the peaches on Thursday afteroon, and being as 80% were unripe we bagged them all into paper bags.

It's been VERY hot here. I had no time to work on them on Preparation Day, they sat through Sabbath.

Yesterday we opened the bags, sadly almost 50% had already spoiled and were moldy. But praise Yah we used all the good ones, the parts of the ones we could use up, and we made 18 pints of cooked peach jam and 6 pints of fresh jam, we froze it for later use.

It's getting to be a challenge keeping up with the garden in this heat. One inch cucumbers turn to 10 inch or more cukes in three day's time! The beans are getting picked every two days! All the broccoli is in, praise Yah! Tonight it's more beans, all the cauliflower, and more cucumbers to pickle. It's great we have neighbours around us who didn't have time to garden so we are able to also bless them with fresh produce.

Anyone can beans? I heard horror stories of canning beans. That unless they are done in a pressure cooker they will spoil and give you food poisoning??

I don't have a pressure coooker. I am going to check out all those links today as there is another neighbour who is letting all his plums fall to the ground and rot. What a waste! Going to see if they'll let us pick the remaining plums before they all spoil too.

Would love to learn to can peaches and plums and green beans, even any other veggie if I could. We don't know where this economy is heading, and so if I could can instead of freeze, I won't have to worry about loosing frozen produce if ever the power was to go either.

Hoping more sisters chime in. Any food preparation advice out there....please share

Blessings to all in Yahushua
Tamar

---

quote:

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Originally posted by naesimo:
Sis Tamar,

My Mama (grandmother)canned things and she had a plum tree in her yard but I never learned to do those things from her. She would quilt some too, and crochet, but I never learned that either but I wish I would've. My Papa liked to garden and he would always have a pretty big garden.

When my mom was growing up my grandparents owned a cafe/gas station. One day a man came and traded them a monkey for some gas. People traded veggies and things for gas back then. Still people are always trying to give you 'maters and things. I'd like to have a mess of squash.

Do you have muscadines and polk(sp) salad around there? One time a lady stopped and said do you think those people would mind if I picked that polk salad growing in their yard? And I said prob not because I don't think they even know they got polk salad growing in their yard . My Mama grew some grapes. I remember growing up we'd have all kinds of Catawba worms in the trees to go fishing. But we just don't see them anymore. We went awhile without seeing many fire flies but we are seeing more the last couple of years.

Soon it will be the anniversary of her passing .

Thanks for listening, I know I got off topic.

Shalom & love,
Renae

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(((Renae)))

I hope someone near you can show you how to knit and crochet. It's not hard at all, and very relaxing once you get the hang of it. I never did learn how to quilt, but that's probably a good thing, I seem to run out of hours every week as it is.

We trade eggs for milk, but I wish more would want to barter that way.

I don't have muscadines around that I know of. In PA we had HUGE grape vines and before we moved I made heaps of grape jelly. We had it for the first two years we were in MO. I am not sure if you are talking about Poke salat? The wild green edible? We live of that! It's a tricky plant to work with as you do have to only eat the small new shoots, and cook it in a minimum of two changes of water. It's deadly to eat raw! We have so much of it around that we do eat it regularly here. After boiling it twice I make different dishes with it. I used the stems last time in place of asparagas, and made a nice hollandaise sauce to go with it. Yum!
The greens can be seasoned just like collards. We love those here too!

As I sit here typing the fireflies are out in full force, dancing all over the freshly cut lawn and up into the trees. Sometimes a few sneak in and we giggle watching the light flit about the room.

I am glad you have special memories to share, those are important to keep alive. *Hugs*

Thanks so much for sharing the post, you're a blessing!

Love in Yahushua
Tamar

In my view, I m so glad to hear about "grandmothers" who've done some "canning". I only got to do some canning with my dad and mom being a single unit, anyway,.You are asking a question that is very difficult to answer. An area of 'development' that makes it kinda a 'tough question' I say that because peach orchards are always never irrigated enough,.Anyone 'with' experience with Kibbutz and rural 'folk' could have advised you.Canning happens to be about sugar content crystallization and continuing to use pectin if youre putting up fruit.There is always the element of the intangible.The best techniques for applying to a newly ripen fruit can be found out rather easily. >By the time you read all this,you'll be well under way Too bad you're NOT given the time 'to try' drying the fruit
Whole Peaches) If you are just canning the whole or segmented fruit in putting up that fruit. I do not know what's best to infuse the peaches with to help with the canning.You can do all sorts of things in that instance..
Jams ) The question is IF YOU CAN USE alot of lemonjuice and additional sugar to "fix" the batch in making jams,. Combination of additional lemonjuice and more sugar in general is a way to fix a batch ,Think of sparingly USING Flavoring (peach or apricot flavoring) But it must be SPARINGLY some internet sources claim that it affects jams if you punch it up with THAT flavoring. Be thinking about it,. What you do is what makes or breaks it. Incidentally, seasonally you never know.
Do recognize that Jams are pretty difficult if you do not experiment a bit. If I could, I would tell you to do something that most people wouldn't bother with by being sure to make "three or four MINI-BATCHES" Only then it turns out,.That is a no-brainer,.See what you can do. But do what "you want" with them. Despite the uncertainty, the uncomfortableness; it-is YOUR baby,. Remember to always add the love,.Im so sorry if I couldnt be of more help.

code:

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You neednt even make a jam.

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Q. -- That unless they are done in a pressure cooker they will spoil and give you food poisoning??

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You needn't even make jam,. I do not particularly feel "led" to tell you all this but food poisoning with fruit is really not any kind of real concern. No one is here to send you home (before your time) :~ ..Look canning peaches (I am talking about peaches) is not so intimidating,. You can seriously avoid pressure-canner canning and stick to hot water bath canning. Yes I said hot water bath. That's all very easily done and hard to make a mess of it. However, You need to carefully check the jars for defects. The secret is to know the "lids" have "sealed". And another secret is "acid"; if the acid isnt there it has killed people (good news). Okay, I have put a positive slant on it :~ I am not going to give you a 'step-by-step' here. Especially, When it comes to "explaining things". Although, Slice the pealed peaches into eights, get the maximum number if slices into each "Ball' jar" Then cover with the sugary liquid. The hot bath comes into play. And If they have sealed they are extremely evident. We did it for years and years (when I was very young) and one or two in each batch wouldn't seal. Batches were 25 jars at a time in our case ..It's a much safer thing than you might have heard. None of the fruit ingested EVER made anyone sick,. But we did have some experience w/ this. There are tips you can find. I missed out on a any kind of family life, but this was one of those wonderful family things Where everybody pitched in and there was no want for a sense of great satisfaction.
You too can know the "lids" have "sealed" Remember 'Sound' is the indication, something you'd better pay attention to w/ every jar. Wash your MASON (Wide mouth) quart jars; - Ball or Kerr ..Be sure to have the canning supplies that you need, (along with alittle instruction). Dont forget about what I said concerning examining the jars and seals. Please remember the factual comment about "acid" That is pretty much all you need. If there is a problem you need only ask. Folks know this stuff, the knowledge is readily available. I mean simply ask.