Those look amazing Richard! I’m right behind you (Ha, ha)…
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I sliced up about half of those pictured above and obtained 2 1/2 quarts of fruit. I then pasteurized them without additives, making these 9 half pints of preserves.
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In today’s show-and-tell, 6 pints of puree preserve, 6 containers of slices to be frozen, and one unseen dessert in the making!
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So fruit around Mayday?
Last year it was mid May through mid June.
6/13. First harvest of the season. We’ve been under overcast skies (marine layer) almost continuously since February. As a result these fruits are about 3/4 size compared to last year and the north side of each fruit is a little lacking in sweetness.
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Two days ago we harvested another overflowing tray of peaches. Yesterday I sliced them up, filling a 6 quart stock pot which I placed in the refrigerator. This afternoon I made preserves. The 7 on the right have nothing added and the others contain a bit of sugar + Ball low-sugar pectin.
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Two days ago I washed those peaches and put them in the refrigerator. Last night I took out half of them, sliced them into a container, and back in the fridge they went. Tonight I put 5 pints of the slices in the long term freezer and made these 20 jars of preserves. Tomorrow I’ll slice the remainder and preserve them as well.
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The 2023 peach jam extravaganza is complete! Last night I sliced the remaining peaches and then as usual punted on canning until tonight. The result was 2.5 batches, now ready to go in the cupboard.
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Any particular reason you’ve trained this tree different than your other trees which are trained in a bowl shape.
The bowl shape is easier to see in this photo from one year ago. This year I haven’t performed any pruning inside the cage. Perhaps it will happen after harvest.
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