I've been busy tending and harvesting the garden along with the lone peach tree. In all the years we've had the peach tree, I think this is the best year ever for peaches.
This is the first of probably four baskets loads. In searching the web, I found peaches can be dunked into a pot of boiling water for 30-45 seconds, given an ice water bath, and the skins will slip off. Well, yes and no; some did but most had to be peeled. Need a little work in that process. Our peaches in this area are small but ever so full of flavor. Once a "Fredericksburg" peach is tasted, no other peach can measure up to the flavor. It may be our alkaline soil.
After slipping or peeling the skin off, cutting, I dunked the peaches in a bowl with concentrated orange juice. The concentrated orange juice is substituted for sugar and the peaches do not go brown and retain the color. I then put 2 cups of peaches in a Food Saver bag, stood the bags up in my fridge freezer for a couple of hours before doing the final vacuumed seal. Freezing a little before vacuum sealing keeps the juice from overflowing into the vacuum sealer.
The dried squash is stored in a glass container.
Even though I had a small garden last year, this is my first try at drying various veggies. Last year I found on the Net that zucchini does well in soups or stews if shredded and frozen. What on earth did people do for information before we had the Net? I know. We went to the library or bought magazines and books. lol
Until next time, God bless.