Olpea - thanks for the link. It's interesting. I bookmarked it for future reference Fruitnut - thanks for the correction. I often get them confused. I'll try leaving some peaches without protection next year to see what I get. The leaves look good. With description Scott mentioned (in the old post) re. what to look for, and the picked on Olpea's link, I think it's more like scab. For all I know, I could have both!!!

Omni Your peach tree normal this time year the sap that cause growth not being drown up in top tree so make wood diameter sizing up this brake out bark. Your tree have new bark in few weeks watch very close for borers any small bugs on tree be borers they attracted by new bark coming easy digging into tree. Any Y are limb joins borers like as well just above ground another east side tree warm up they move after warm. If go outside 10:30 to 11:00 am sun real warm in fall borer are moving.

Cruising around the Internet last night, I found some interesting links on a couple of Extension sites: Canning Tips from Clemson 11 Years Worth of Monthly Newsletters from Kansas State University (some, but not all, applicable to home preserving) Learning Modules (Flash Based) for Canning and Preserving from the University of Alaska-Fairbanks Some interesting and fun reads. I was surprised about this one from the June 2014 newsletter published by KSU: Canning Previously Frozen Tomatoes "Recommendations for home canning tomatoes are developed using fresh food. The processing procedures are specific to the fresh food characteristics. There are cases, however, when the home canner does not have enough tomatoes to justify a canning session. So the tomatoes are frozen for later use. So are they safe to can after freezing? Frozen tomatoes could pack into jars differently than freshly prepared tomatoes and cause overfilling of jars since they are softer when thawed. Overfilling can result in under-processing (and therefore possible spoilage on the shelf) and possibly under-acidification with more tomatoes in the jar than expected. Process times are dependent on food being prepared as described in the preparation steps printed with the time. The best recommendation is to use these tomatoes in something that is well cooked like stewed or crushed tomatoes. The only way to consider doing this with tomatoes is to freeze the tomatoes for a very short time of just a few weeks at most, without any other added liquid or ingredients. Then when you have enough, thaw them completely and use all the tomatoes and their juices in the pack to make the crushed tomatoes with the hot pack method." Source: Dr. Elizabeth Andress, University of Georgia

I always use Nancy's Cream Cheese cookie recipe-- cookies stay nice & tender no matter how you're rerolling scraps. Diane Diane's Home Cookin Chapter: Christmas Cookies CREAM CHEESE COOKIES ==================== This Dough Is One That You Can Roll Thick, If You Like A Softer Cutout still holds up. 1 ½ cup sugar 1 cup unsalted butter 1 8 ounce package cream cheese 1 egg 1 teaspoon vanilla ½ tsp almond extract 3 ½ cup flour (I like unbleached) 1 teaspoon baking powder . In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy