Hey all you experienced canners! I have a question about canning peaches. I'm wondering if I could roast all the peaches whole in the oven before canning, instead of dipping them in boiling water? I'm wondering if it would be easier that way or more difficult.
I'm thinking the pro's will be that I don't have to stand over a vat of boiling water, and the roasted peaches will be even sweeter than the blanched peaches.
Con's will be having to wait a while for the peaches to cool before slicing, and I'm wondering how many peaches I can fit in the oven at once.
I was trying to think this through and realized that you all would be the perfect folks to ask! Thanks for the advice!
Maybe slipping the skins traditionally and then roasting would work best. That way you could get the skins off eaisly and without the skins the raosting process would be quicker due to the more efficient evaporation (no skin to hamper the evaporation). It would be kinda like cooking down jamfor more sugar but leaving the pieces whole instead. Either way I too am curious to hear about Aliza's experiment.