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By THERESA REYNOLDS
Rappahannock Mew* Staff Writer
For those Rappahannock cooks and canners who do not raise their own fruit, Geneva Burke of Burke’s fruit stand on Rt. 211 has some pointers on selecting the best fruit for canning.
“Most folks pick large freestone peaches for canning," Burke said. “We sell a lot of the yellow peaches for canning, as well." Burke recommends selecting firm peaches that are not overripe for canning in syrup. For jam, she recommends any sweet, flavorful peach that has a distinct enough flavor to compete with the large amounts of sugar and the cooking required for jams and jellies.
For applesauce and pies, Burke recommended Rambos, now at their peak.
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