It is only my second day as a farmer and I have a real situation on my hands. Our farm is home to two big, pretty, and abundantly fertile peach trees. I believe they are two different species of peach because the fruit on each looks considerably different. The problem with being the farmer in charge of two uber fertile peach trees is that I, as of today, have no specific fruit preservation skills. Sometime in the next seven to twenty-one days Polly and Priscilla (I named them) will birth over 1,000 peaches. Think about this in your mind. Imagine being in the mood for a peach. Imagine going to the store to get a peach, maybe your splurge and get three. Imagine the bulk of those three peaches, their weight, the amount of space they take up, the narrow period during which they will be viable. Now multiple that by 500 and you’ve got a peach-mergency.
I tried to calm my initial panic with a little internet research. I am confident I can peel and pit a peach. I am also confident I can freeze peaches. Since freezing peaches makes them perfect for smoothies and cobblers, I am definitely pumped about peach freezing. Canning is a whole different ball game. You can kill someone with an improperly canned peach. Plus, canning requires equipment, namely cans, a big ol pot, special tongs to take the hot can out of the boiling pot, and …lids. Before Polly and Priscilla give birth I will need some can tutoring. Maybe there is some sort of support group out here I can join to learn about canning without the breeding of botulism.
In the mean time, enjoy these pics of the peaches, and a special shout out to Aunt Sheila–Geoff frolicking.