- This topic has 4 replies, 1 voice, and was last updated July 16, 2008 at 5:33 pm by .
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I just bought a bushel of peaches (it will
be a few years before my trees produce). Tomorrow I’m making a batch of peach
jam, plum sauce (made with peaches), and I’m going to try a new jelly recipe
made with the peach pits and skins discarded in the main peach session. I’m
going to add a bit of ginger to it.Long day tomorrow but I love it!
Next week, it’s all about canning meats:
meatballs, chili and some others in my pressure canner.From: Budget101_@yahoogroups.com [mailto:Budget101_@yahoogroups.com] On Behalf Of artistic wings
Sent: Wednesday, July 16, 2008
3:31 PMTo: Budget101_@yahoogroups.com
Subject: RE: Budget101.com : MYO:
Melt in your Mouth Peach Cobbler
12.0pt;font-family:”Book Antiqua”;”>Liss,
12.0pt;font-family:”Book Antiqua”;”>
12.0pt;font-family:”Book Antiqua”;”>Our peach tree produces about 1 of every 3
years. This year we got lucky after our hard winter, even with the late
freezing we had, it wasn’t enough to harm the fruit (yay!!!). The peaches on
this tree are like the Lady Elberta style peaches – and when we planted the
tree some 13 years ago I never thought they would be as delicious as they
are.If you were closer I would share! They are a ways from being ready to
pick – end of August, first part of September usually. 🙂 But hubby and I had
to prop up one of the branches due to the weight of what is yet to come.
:)))))))
12.0pt;font-family:”Book Antiqua”;”>
12.0pt;font-family:”Book Antiqua”;”>Peach pickles sound interesting..
Have never had those. Looking forward to what you put up! 🙂
12.0pt;font-family:”Book Antiqua”;”>   
10.0pt;font-family:”Book Antiqua”;”>Roxanne (Southern
Oregon)
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