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HOME ECONOMICS
ning and pie baking. They come in larger sizes than clings and are easier to prepare. They reach their peak in mid-August.
In clingstone peaches, the pit is more difficult to remove, but their juicy, sweet flavor and soft texture are your rewards. Clingstones are excellent canning and jam peaches if you are patient enough to prepare them.
Look for fruit with a creamy or yellow (not green) background color.A soft touch and luscious scent tell you that it is ready — as if you didn’t know. Under-ripe peaches can work well for baking, sauteing, broiling or even preserving. However, mealy peaches will never be good for anything.
Once peaches are cut, the air will darken the flesh; so be sure to toss with lemon juice or one of the commercial antioxidant fresh fruit protectors.
Here are three recipes that I just received from the Ball Company that are good ways to preserve your peaches this summer.
Peach Butter
18 medium peaches
95.1%