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“Rambos have a lot of flavor I and they don't get as mushy i as a lot of apples." she said.
Burke also recommends j the later white peaches for canning: Georgia Belle and Elberta, which have a free stone to make processing easier. Of the later apples, Burke likes Lodi for pies and applesauce and Golden Delicious for pretty, smooth applesauce and apple butter.
Burke showed us how to 1 select a good melon for table , use: "Cantalopes should smell like cantalopes," she ! said. ‘‘1 like them to be \ yellow, and I prefer those with a rough skin.”
"When you select a watermelon, thump it," she said. "Watermelons should sound like they’re full of water. Then you know that they’re ripe and sweet.”
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