H-D NEWS, from PagTT

H-D NEWS, from PagTT

(Continued from page i)

Select tree-ripened free-stone peaches at just the right stage for eating. Sort peaches carefully. Remove those that are over ripe and bruised. The good parts of these may be made up into jam or fruit butters. Peaches, like other fruits, may be jacked with dry sugar or in a sugar syrup. If you use syrup, you’ll need about 3 gallons for a bushel of mediumsized peaches.

To keep peaches from darkening you can use a citric acid dip betoie packing in syrup or dry sugar. Step* in Freezing Peachea

1. Dip fully ripe, sound peachea about 15-30 seconds in boiling water to loose skins. The riper the fruit, the less scalding needed.

2. Chill peaches quickly in cold water lor 15-30 seconds. This stops the cooking action.

3. Pit peaches and slip peel from halves. Cut in sections.

4. Place fruit at once into citric dip to prevent darkening for 1-2 minutes. Use y2-teaspoon citric acid dissolved in 1 quart of water or use ascorbic acid.

5. With citric acid: pack 1 part by weight of sugar to 3-4 parts by weight of fruit (1 cup sugar to 4Vi-6 cups fruit); or in syrup to cover (3 cups sugar to 4 cups water).

With ascorbic acid ^ put peaches directly with cold sugar syrup to which has been added Vi teaspoon ascorbic acid for each 1-1 Vi cups syrup.

Wipe inside edges of liner clean and dry, press out air and seal.

Place filled labeled containers in refrigerator to keep cold until all are ready to go into freezer.

Freeze. As soon as peaches are frozen, store at 0-degrees F., or lower. For freezing other foods, contact my office for bulletins on freezing fruits and vegetables.