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Not only recipes, but tips for preserving precious summer fruit have been contributed this week by Rappahannock orchardists and other local cooks.
Mrs. Jerry Jenkins of Woodville, who with her husband, operates a peach orchard there, cans her peaches using the cold-pack method and processes them for twenty minutes in a hot water bath. She makes a syrup using 18 cups of water to 5 lbs of sugar. Mrs. Jenkins prefers peach halves for canning, and she especially likes Red Haven because of its attractive appearance in the jars.
For jam and peach preserves, Mrs. Jenkins prefers to use nectarines. 'Then you don’t have to peel them," she said. “Just chop them up and go on with your recipe."
Mrs. Louis Moore of Flint Hill dries her plums, scalding them first to remove the wax on the skin, dipping them in cold water, halving them, and spreading them out in a warm place. She sometimes freezes the plums, both pitted and with their pits in, to use for jam later.
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