Thread: Fruit, Nut, and Vine Grafting, Tree Propagation, Tree Care

I don't know what fig this is. It tastes fantastic, is large when ripe, kinda slow growing, and wants to spread out no matter how I prune it. My research leads me to believe it is a Magnolia Fig. Not sure though. What do you think?

Took this early this morning because we were road tripping for a couple of bushels of fresh tree ripened Peaches. You can see from the size of the figs still green it swells up quite well when ripening. Also it is a flat fig with a good girth. That is Miss Hall figs ripening in the background.

Those are pretty figs. Nice colors. I’m not sure on variety either.

Originally Posted by SuperDave336

Those are pretty figs. Nice colors. I’m not sure on variety either.

I forgot to include the last photo, the early one, that is a Chicago Hardy fig. They really blow up when ripening.

Well our Peach harvest was cut short by the tornado stripping all the young fruit from the trees. We did the peach run to buy more yesterday and today is cold storing the peaches for later.



We setup a work flow in the kitchen. The peaches need blanching first then a ice water bath to stop the cooking. Afterwards I did all the knife work cutting the peaches up and treating with a mixture of sugar & citric acid as I was cutting. Then I would pass the bowl to my wife to vacuum pack the end product. I made a short video of the Vacuum Chamber Packer but it came out sideways for some reason. I hope you can see how it works.





There was a whole lot of peach pits left too. We still have about 80-90 peaches to process by flash freezing into slices for smoothies.



I'm fixin' to roll out two Very Peach Peach Cobblers like the Blueberry one.

Yum!

I researched flash freezing peaches but all the articles I found didn't use fruit fresh, laid the peach slices on their sides, peeled the peaches, and recommended storing in a plastic air-tight container. Also in almost all articles the storage time was only 2 months or less. Not good enough for our consumption rate. The Vacuum Chamber we have is very old, I bought 20 years or so ago. It has paid for itself several times over since then in food saved from the freezer burn. The only repairs I have had to do was replace the silicon air lines.

So first I used nearly ripe to ripe peaches for this. I washed the skins well under running water first rubbing the fuzz off. After drying I cut the peaches into as equal a slice as I could. By placing the slices on parchment paper and on the skin side down the curved surface really prevents any sticking. Afterwards I sprinkled Fruit Fresh over the slices then placed the cookie sheet into the freezer overnight.



Once frozen 19-20 slices were placed into bags we buy for blueberries then vacuum packed. Once out of the vacuum chamber back into the freezer they went. I expect with the amount of sugar the fruit fresh pulled to the surface of the peaches and the type of packaging that these peaches will look & taste fresh for at least a year.



When making peach wine you leave the skins on for the big boost in flavor. Here we do not peel peaches but wash the fuzz off before storing so they are ready to use.

Man that tray of peaches looks good. I'd love to put some whipped cream on them and dig in.