Oh Peaches (pictures)

I promised pictures…

The most productive tree…it’s about a 25 footer. It had TONS of large peaches.

The big tree

The big tree

This tree is weighed down with them, but they are all very small (very tasty though!)

Smaller peaches on these trees

Smaller peaches on these trees

The bigger tree again…this limb is strained to the breaking point. There are already hundreds on the ground.

Breaking point

Breaking point

YUM!

Does that look good? Oh yeah...that looks good!

Does that look good? Oh yeah...that looks good!

About 12 pounds or so…

12 pounds or so

12 pounds or so

Twenty minutes work racked up about 50 pounds or so, all off the big tree. It still looked like I hadn’t touched it.
50 pounds or so

We gave away most of those to friends and neighbors…and picked that many yet again to bring home and freeze. There are still hundreds on the tree…and had we been at the house over the last couple weeks continiously (instead of just the weekend) we could have gotten many that fell to the ground (before they fell).

Oh, and none of this counts the dozen or more I ate during my various labors this weekend!

CUAgain,
Daniel Meyer

About Daniel Meyer

Author. Adventurer. Electrician.
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2 Responses to Oh Peaches (pictures)

  1. Stella says:

    Awwwwwww, nice!

  2. Reynardo says:

    About time I contributed something to the conversation 🙂 OK –

    If you want bigger peaches, remove about half the unripe ones just after they start showing. The tree will put that much more work into the ones that are left.

    1) Take a large heavy-bottomed saucepan, and as many large sealable wide-mouthed jars as you can find. Sterilise these with boiling water before you use them. (I tend to have a half-bucket of boiling water handy for when you’re about to fill them – dip in the water, empty, place on tea-towel and fill.)

    2) Cut your peaches into eighths and remove the stones. You want enough peach bits to loosely fill your jars, so have a little more than you expect to need.

    3) You only want to half-fill the saucepan. Put 3-4 cups of water in the saucepan, add the same number of cups of water and teaspoons of cinnamon. (If you’re feeling daring, use half the number of cups of sugar and a quarter the number of cups of maple syrup instead). Confused?

    If the saucepan is half-filled with 4 cups of water, use 4 cups sugar and 4 teaspoons cinnamon, or 2 cups sugar, 1 maple syrup and 4 teaspoons cinnamon.

    4) Simmer the mix gently while stirring, to dissolve the sugar. Once all the sugar has dissolved, lower the heat so that the surface is barely moving. (You don’t want it to turn to toffee)

    5) Drop in enough peach bits so that they remain covered by the mix. Have a large receiving bowl ready. Count to twenty slowly (or thirty fast), then remove the peach bits with a slotted spoon and pop them into the receiving bowl. Then do the next handful of peach bits, and the next and the next.

    6) Try to dissuade people from testing the peach bits that you’ve just poached until the bits are cooler. This mix is burny!

    7) Gently pack the peach bits into the sterilised jar until they’re *just* peeking over the top. Then add enough liquid from the saucepan to fill in the gaps up to about 1/2 an inch from the top. Put the lid on and put at the side to cool down.

    8) Best stored in a cool cellar or in the fridge if you can (usually they keep without fridging but we’ve had the odd fermentation) Refrigerate once open. Serve with icecream and brandy snaps, or icecream and fresh raspberries. Be warned- the amount in the bowl and the amount in any opened jar will evaporate mysteriously. The left-over syrup can be saved in a jar by itself for next time – it will have gained a wonderful slight pink tinge. Enjoy!

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