Got peaches
MrClint
10 years ago
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jean001a
10 years agoMrClint
10 years agoRelated Discussions
is the peach tree I'm replacing worth anything to anyone?
Comments (5)Thanks for the craigslist suggestion, although I'm not worried about getting rid of it. I can cut it down in no time. (I couldn't cut the top out and use it as rootstock, could I???) I just haven't been growing tree fruit long enough to have had to ever cull anything before, but I guess I'm reaching the point where I realize that some things, even if they're already established, and even if I've got $25 in them (not to mention extra years of growth, pruning/training work, fertilizing, mowing, etc.), still aren't worth the time and space to keep. It's just hard not to value a tree based on what I have invested in it....See MorePeach leaf curl questions.
Comments (32)I heartily agree with 'Harvestman' my tree hasn't recovered, looks terrible, straggly and weak. The smallest thin branches are dried out and won't recover. My tree was defoliated, fruit blossoms fell off as well, so not fruit whatsoever. Still looking for an answer regarding 'Serenade'? Has anyone any information at all on this product, as the suggestions from the forum to prevent PLC are difficult to find here in my area of Ontario, Canada....See MoreWeed Eater Got Peach Tree Last Summer
Comments (4)No, leave it alone - the wound will grow bark or it won't, but there's nothing you can add to it to help it do so. I would strongly suggest that you mulch around the tree, at least 3' wide, more if you can, no deeper than 4", and put no mulch in the couple of inches next to the trunk. That way, as well as keeping the soil cooler and keeping the moisture levels more even, the weed eater won't have to go near the trunk, and it won't get more damage. If grass or weeds do grow up next to the trunk, then hand pull them, don't use the weed eater....See MoreToo Many Peaches
Comments (16)I agree, no such thing as too many peaches, although there could be such a thing as not enough time to put them all up. Besides what has already been listed, here are some other ideas - Slice them up and freeze the whole slices. They can then be used in smoothies and peach pie and cobblers and crisps later on. I use the frozen ones all the time for peach/raspberry pie, one of my favories Peach salsa, which I think is a variation on mango salsa. Sorry I don't have a recipe. Peach chutney. Also a variation on mango chutney. I'm making this over the weekend. Canned peaches or canned sliced peaches. Peaches are just about the easiest thing to can. I made cinnamon spiced peach halves one year that were very good. Peach Chutney (Ball Blue Book of Canning) 4 quarts finely chopped, peeled peaches 1 cup raisins 1 cup chopped onions (about 1 med.) 2-3 cups brown sugar 1/4 cup mustard seed 2 TBLSP ginger 2 tsp salt 1 clove garlic, minced (optional) 1 hot red pepper 5 cups vinegar Combine all ingredients in a large sauce pot. Cook slowly until thick about 40 minutes. Stir frequently to prevent sticking. Pout hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process in a boiling water bath for 10 minutes. Yield about 7 pints. Note: I will probably halve this recipe. I do condiments in 1/2 pint jars.d\ Peach pickles (from Ball Blue Book of Canning) I have never made these. 8 lbs. peaches, small to med. sized 3 lbs. sugar 4 sticks cinnamon 2 TBLSP whole cloves, crushed 1 TBLSP ground ginger 1 quart vinegar Wash and peel peaches. Treat to prevent darkening (I dunno what this means, I think it meas soak them in "Fruit Fresh" or perhaps lemon juice?). Dissolve sugar in vinegar in large sauce pot and heat. Boil 5 minutes and skim. Add spices tied in a cheesecloth bag. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork but not soft (Sounds like you use somewhat unripe peaches). Remove from heat and allow peaches to set in pickling liquid overnight to plump. Bring to a boil. Pack peaches into hot jars, leaving 1/4 inch head space. Pour hot liquid over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in a boiling water bath. Yield about 3 quarts. I've never made this, but I have another recipe that calls for using white wine vinegar, and also adding peppercorns, star anise and cardamom to the mix. You could sub these ingredients for some of the ones mentioned above if you're adventurous. Don't change the vinegar to spice to sugar ratio though. I do mine by putting some of the whole spices in the jars of peaches, not all in a cheesecloth before. Brandied Peaches (Ball Blue Book of Canning) 4 lbs. whole peeled peaches 3 lbs. sugar 1 tsp. salt 1 quart boiling water 3/4 cup peach brandy (I think you might be able to use regular brandy. When I made spiced boozy peaches I used cinnamon schnapps) Dissolve one half of the sugar and the salt in the biling water. Add one layer of peaches at a time, and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in a deep bowl, boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight. Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches. Next day, strain peaches out of the syrup and pack peaches into hot jars, leaving 1/2 inch head space. Add 3 or 4 TBLSP of brandy to each jar. Boil syrup until thick like warm honey. Pour hot syrup over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minuts in boiling water bath. Peaches should be ready to use in about a month. Yield: about 3 pints. Note: I'd add the brandy to the hot syrup just before I poured it into the jars. If I used brandy instead of schnapps, I might pop half a cinnamon stick into the jar....See Morealan haigh
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