WHAT ARE YOU CANNING TODAY?

[Lazy Gardener]

Makes sense, the skins would delay dehydration of the soft juicy innards!

 

[PatriciaPNW]

It's supposed to help them dry faster. Popping them helps as well. We popped them but never cracked growing up. Mom and Grandma probably just didn't know it helped. Mom doesn't blanch tomatoes either, though.

Is “popping” pulling them back to crack the skin? Or putting a fork in? The picture with the blog entry for cracking showed a clear difference in drying time favoring the blanching so I will try it next time. I’m planting 2 new plum trees this week (vacation!)

 

[Britesea]

I think the term "cracking" may come from how sometimes the skin will crack open and pull away from the fruit when you blanch them.

 

[Hinotori]

Cracking is blanching to craze the skin.

Popping is turning the plum half inside out so the wet flesh is exposed more and the skin is inside since it is basically dry.

 

[Mini Horses]

I just cut my figs in half... then skin side down in dehydrator.

 

[frustratedearthmother]

I just cut my figs in half... then skin side down in dehydrator.

I do the same.

 

[Britesea]

yep, same here on the plums... cut them in half and pit them

 

[Hinotori]

7 half pints of peach butter. Hubby nagged me to try making it. He was "can you make fruit butter from peaches? Can you try for me?"

He really likes it so I'm glad he's happy.

 

[frustratedearthmother]

Sounds yummy!

 

[Beekissed]

Last weekend we made a whole copper kettle full of apple sauce and apple butter. Can't remember how many qt. and pts that was but it was a lot.