Archive for Wednesday, August 27, 2008
Don’t refrigerate peaches right away
August 27, 2008
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Q: What makes fresh peaches taste mealy?
A: Refrigeration can be the enemy with fresh peaches. Research has shown that refrigerating peaches before they are allowed to ripen destroys enzymes that break down pectin within cell walls during ripening.
Therefore, the pectin stays as it is, and the peaches will have a mealy texture. Because of this, be sure to let fresh peaches ripen at room temperature until soft to the touch. They will become juicier and will have a softer texture more typical of a fresh peach. After ripening, they can be refrigerated to prolong their freshness.
Speaking of fresh peaches, here's a new food preservation recipe from the University of Georgia to make a Peach Fruit Topping:
Peach Fruit Topping
8 cups mashed ripe, yellow peaches (about 6-6.25 pounds as purchased)
3 cups sugar
4 Tablespoons bottled lemon juice
Yield: 4 pints
1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer's directions.
2. Prepare an anti-darkening soak solution, using 1 teaspoon ascorbic acid granules to 4 quarts water. (If using a commercially purchased anti-darkening powder such as Fruit Fresh, follow directions on the package for 4 quarts water.)
3. Rinse peaches well under running water. Peel peaches. If skins do not pull off easily, peel by dipping a few at a time in boiling water for 30 to 60 seconds (until skins loosen). Dip quickly in cold water and slip off skins. To prevent darkening, keep peeled fruit in the ascorbic acid solution. Cut peaches in half, remove pits and slice. Keep sliced fruit in ascorbic acid bath while preparing the whole batch.
4. Drain peach slices; mash with a potato masher on a cookie sheet with a raised edge. (Do not use a blender or food processor, as these will incorporate undesired air into the mashed fruit.)
5. Measure 8 cups mashed peaches into a 4- or 6-quart Dutch oven. Stir in sugar and lemon juice until sugar is dissolved. Heat over medium-high heat while stirring to prevent sticking and scorching. As mixture begins to boil, turn heat to high and bring to a full boil. Reduce heat and simmer for 5 minutes, while stirring to prevent sticking and burning.
6. Turn off heat; skim foam if necessary. Pour hot peach topping into clean hot jars, leaving 1/2 inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.
7. Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
- Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.
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27 August 2008
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George_Braziller (Anonymous) says…
“Don't refrigerate peaches right away — it will make them mealy.” Well that's a no brainer. You also don't stick tomatoes into the fridge because the same thing happens. Just make sure that you don't let a frozen chicken sit in the sink for an hour or Susan will tell you that it's contaminated and must be discarded and the entire kitchen disinfected with bleach. Same thing if you touch an egg if you aren't wearing a HazMat suit.She drives me crazy!!!