1 hour ago
My entire afternoon and evening is being devoted to processing and preserving 20 pounds of ripe organic peaches I purchased for $27, which is a bit of a steal, considering organic peaches at local farmers markets are $2.75 to $3.75 per pound. I don’t think I’ll be jamming with these peaches, since I’ve still got several jars of various stone fruit jams and chutney made from excess peaches and apricots I foraged from @tokengirl29 ’s and Farmer Nancy’s @nancysorganicgarden gardens. I can only go through so much jam. Plus, being in the Master Food Preserver’s program (scroll down for more info on MFP), I know I’ll be making and taking home more jams and jellies too. 🍑
My 20 lbs of peaches will be dehydrated, using a dehydrator I obtained on long-term loan from Farmer Nancy. The more overripe and imperfect pieces will be frozen for smoothies or other uses. And of course, any discarded bits will go to the dinobeasts, who will eat what they want and work the rest into garden compost. How do you like to preserve your peaches? Do you grow peaches or other stone fruit? Tell me!
I hope that by the end of the year, I’ll have some extra peaches and other foods canned and preserved, so that I can use them for swapping and trading. Or I’ll just hoard them if/when we do another #ApocalypseGrow challenge with @epicgardening. I also hope to add a nectarine or nectaplum tree to our young orchard next year, so I don’t have to buy any fruit! I love white nectarines, but due to the chill hours needed, I can’t grow them in my zone, so I’ll have to select something with low chill hours.
For those of you interested in a Master Food Preservers Program, check with your local University Extension office for information. Unfortunately, the MFP is not offered in all states and counties. You can also look into a Master Gardeners program as well. (one of my goals too.) The MG is available in more states and counties.