ALL CAPS TITLE
Peach Varieties
(Approximate Ripening Dates)
Cling Varieties
Rich May.........................May 23-June 2
Regal................................June 2-10
Carored............................June 4-14
Spring Prince...................June 4-13
Ruby Prince.....................June 11-20
Sure Prince......................June 13-23
Early Red Haven.............June 16-25
Gala.................................June 30-July 2
Coronet...........................June 30-July 2
Ruby Red.........................June 22-July 4
June Prince.....................July 1-July 10
Freestone Varieties
Harvester.......................July 1-10
Norman..........................July 1-10
Carly Mac.......................July 1-10
Ellerbe............................July 1-10
Carolina Belle................July 4-20
Intrepid..........................July 6-20
Blushing Star.................July 8-18
Windblo.........................July 10-21
Scarlet Prince................July 12-22
Red Haven.....................July 13-31
Majestic.........................July 13-23
Bounty...........................July 13-23
Loring...........................July 13-25
Contender.................... July 20-29
Dubose......................... July 20-30
Southland.................... July 20-30
Cresthaven.................. July 23-Aug. 5
Georgia Belle............... July 23-Aug. 5
Redskin........................ July 25-Aug. 5
Jefferson...................... Aug. 1-11
China Pearl.................. Aug. 2-12
Monroe........................ Aug. 5-15
Klondike...................... Aug. 5-15
OHenry......................... Aug. 9-19
Flame Prince................Aug. 10-20
Big Red.........................Aug. 20-30
Carolina Gold...............Aug. 20-30
Late Big Red.................Sept. 1-11
Autumn Prince.............Sept. 8-20
Canning Peaches
Select mature, ripe, ready-to-eat fruit
Prep: Wash fruit. Peel or loosen skins by dipping fruit in boiling for 30 to 60 seconds, then plunging into cold water. Slice or cut in halves, remove pits. to prevent darkening, hold fruit in an anti-darkening mixture (2 tablespoons salt and vinegar for a gallon of water). Drain.
~Hot Pack: Heat fruit in saucepan with light or medium syrup. Pack boiling hot fruit into clean jars, leaving 1/2 inch of top. Add syrup leaving 1/2 inch head space.
~Raw Pack: Pack fruit into clean jars, leaving 1/2 inch head space. Add hot syrup (light or medium) leaving 1/2 inch head space. Remove air bubbles. Adjust lids and process.
~Process in Boiling Water Bath:
Hot Pack: Pint Jar- 20 minutes
Quart Jar-25 minutes
Raw Pack: Pint Jar-25 minutes
Quart Jar-30 minutes
~Process at 5 Pounds Pressure:
Hot Pack: Pint Jar-10 minutes
Quart Jar-10 minutes
Raw Pack: Pint Jar-10 minutes
Quart Jar-10 minuts
Freezing Peaches
~Halves and Slices
Select firm, ripe peaches with no green color in the skins. Sort wash pit and peel. For better product peel peaches without a boiling water dip. Slice if desired
~Syrup Pack
Use light or medium syrup. For a better quality product, add 1/2 teaspoon crystalline ascorbic acid for each quart of syrup. Put peaches directly into cold syrup in container. Press fruit down and add syrup to cover, leaving head space. Seal and freeze.
~Sugar Pack
Add sugar to taste and mix well. To retard darkening, sprinkle ascorbic acid dissolved in teaspoon crystalline ascorbic acid in 1/4 cup cold water to each quart of fruit. Pack into containers, leaving head space. Seal and freeze.
~Water Pack
Pack peaches into containers and cover with cold water containing 1 teaspoon crystalline ascorbic acid to each quart of water. Leave head space. Seal and freeze.