Black boy heirloom peaches
Looking for Peach Varieties Guide - Characteristics, harvest dates, and uses for eating, home canning, freezing and preserving- which peaches to pick and why!
And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you have questions or feedback, please let me know!Blackboy peach
There are affiliate links on this page. Read our disclosure policy to learn more. That refers to how firmly the flesh attaches to the pit. Freestone types are obviously the easiest to work with! As to flavor; the most important factor is fresh-picked. Almost any variety, when allowed to ripen on the treewill taste better than anything from the grocery store. Peaches do not ripen become more sweet once picked, they simply soften due to emzymes and bacterial action.
Freestone: As its name implies, the stone is easily removed from this variety, making it a good choice for eating fresh. Harvest begins in late May and continues to October. This is the type most commonly found in your local grocery store. They tend to be larger than clingstones, with a firmer, less juicy texture, yet still sweet. They are excellent for home canning, freezing and baking purposes. Semi-freestone: This newer type is a hybrid of the clingstone and freestone.
It is good for general purposes, both fresh and canned. Also called semi-clingstone. Clingstone: These are so named because the flesh clings stubbornly to the stone or pit. In the Northern hemisphere, this type is the first to be harvested, ripening May through August. The flesh is yellow, with bright red touches closest to the stone.
They have a soft texture, and are juicier and sweeter -- perfect for desserts. This is the preferred variety for jellies, jams, and canning.
Although clingstones are tasty eaten fresh, they are seldom found in the local market. The commercial industry uses clingstones for peaches canned in various levels of syrup. Yellow - Most peaches have a yellow flesh which can range from a light yellow to an orange yellow or even streaked with red. Other yellow-fleshed peach varieties are primarily yellow but become red closer to the pit.
White - White-fleshed peaches are usually a variant of Asian peach trees. The flavor is almost identical, although many people say they taste sweeter. The skins are typically similar to yellow-flesh peaches, with yellow or red skins. Donut Peaches - A relatively new group of peaches have flatter or saucer-shaped peaches that are shaped more like a doughnut.
Donut peaches usually have a small clingstone pit. They taste good, but their flavor is no better than most other peaches; just marketing hype.To me Blackboy peaches are as much a part of late summer as dry leaves and ripe tomatoes. But the days of rows of quart sized jars of preserves lining the pantry shelves are no longer practical for a lot of families so we are always looking for new ways to use the harvest. A customer gave me this recipe at the end of last season and I saved it to try with this years crop.
You mix the leftover syrup from bottling your peaches with the same quantity of merlot red wine and put it through an ice-cream maker or freeze it and put it through a food processor and re-freeze it. It makes an unbelievably excellent sorbet for grown ups. The second recipe is spiced peaches from my friend Ali.
She bottled golden queen peaches in little pint jars and served them with a lovely ripe camembert. Bring wine vinegar and spices to a boil, add the sugar and stir over a low heat until completely dissolved. Bring the syrup back to a rolling boil and add the peach halves and simmer for minutes — be careful not to over cook so test by piercing with a sharp knife. Boil the syrup for a few more minutes to reduce the syrup slightly and pour over the peaches making sure you have distributed the spices between the jars and the peaches are completely covered.
Seal and label and leave for a couple of months for the flavours to develop. This sweet and sour pickle is delicious with cold meats and divine with cheeses. Ali uses this recipe with Golden Queen peaches which hold their shape and colour and nectarines which impart a lovely pink colour to the syrup.
March 20, at am. We never have enough Black Boy peaches left over for this! There is nothing nicer in the late Summer than standing in the orchard eating peaches — straight off the trees! Have you checked out the new looking Get Growing today? March 22, at am. Many thanks Julie. Hi Julie, thanks for your comment. All this years stones are allocated sorry but if you get some at your farmers market keep the stones and they will grow.
March 14, at pm. I have a very productive tree and share the bounty with my neighbours. Hail caused some damage this year, but still plenty of fruit. When they are fresh, I puree them in a blender with sugar and with a small amount of added guar gum, then freeze to make a ruby red sorbet.
Or, puree fresh peaches with some sugar and brandy — beautiful, ruby red sauce to serve over ice cream. March 27, at pm. Thank you — some lovely ideas there. The guar gum in the sorbet sounds interesting. I have a packet of that kicking around the cupboard.
March 17, at pm. I made this last week. It is beautiful, unusual, and tastes fabulous. Ticks ALL the boxes. February 25, at pm. I will try the spiced peaches this year to give me a variety.
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We have moved into a new home with an amazing old black boy peach. This morning I tried our 1st one and yes delicious. Is it best to start bottling when the fruit is still a bit firm? We have a pear tree laiden in fruit too I tried your receipt and my Black Boys peaches are now preserved. Kathleenwhelan2 gmail. I have been bottling for many years as we have a good crop of black boys this year i thought about adding a flavour like vanilla or has anyone got some ideas many thanks jan.
Post a Comment. A beautiful and useful gift for gardeners everywhere whether you are experienced or a beginner Special online offer. Preserving BlackBoy Peaches. Newer Post Older Post Home. Subscribe to: Post Comments Atom.Buy me a coffee :. Stack of Recipes. Blackboy peaches. Cook them and bottle them then have them on cereal or with custard.
Put them in a crumble, in a sponge pudding. Make jam with them, muffins. Google will give you many more ideas. We don't have access to a lot of black boy peaches but have been lucky enough over the years to receive most years, from our neighbours, a bag of black boy peaches which are usually of variable size and quality.
I then freeze the cooled and only just cooked peach halves so that they are free flow frozen. Later we enjoy the peaches thawed and warmed, as is, for breakfast or dessert or they make a quick and easy crumble dessert along with the crumble topping that I make in bulk and keep in the freezer.
Hope that helps. That's what I do too sam - don't even peel them as the skin comes off easily after they thaw. I have been trying to hunt someone down with some! Happy to swap for baking or such. You can contact me on if you've got any left.
Use them just like any other peach. Some people like them raw but i prefer to cook them - they go a lovely red colour when cooked. Be a bit careful when cutting them up as they can stain your hands.
Fantastic in a crumble or a hot fruit sponge or a pie. I could go on and on. I love these! Very pretty. That's exactly what we did, had it warm with ice cream for dessert. Lovely cold too. Really easy recipe, would be great with others fruits too, definitely one for the my exclusive red recipe folder .Available from late November to early April, peaches are the great joy of summer stone fruit. Tangy yellow-fleshed peaches make up the bulk of those available in New Zealand, though you can also find white-fleshed peaches which tend to be juicier and sweeter and gold-fleshed peaches such as the Golden Queen varietywhich are firm in texture and excellent for use in preserving and cooking.
Black Boy peaches, with their distinctive deep red flesh, are a late-season variety that are also good in cooking. While we mostly enjoy peaches simply as they are, they are delectable baked in tarts and cakes and also work well in savoury dishes — try adding wedges to a salad, or cooking them in meat braises.
Walnut pastry g icing sugar g flour 75g walnut crumbs made by blitzing 75g walnuts in a food processor pinch of salt g chilled butter, cubed 2 eggs, beaten. Combine the sugar, flour, walnut crumbs and salt in a food processor. Add the butter and pulse to a coarse crumb. Add the eggs and pulse until the dough just comes together. Tip out on to a board then bring together into a ball.
Divide in half then flatten each half into a disc, wrap in cling film and refrigerate for at least 1 hour. Roll out each piece of dough into a 4mm-5mm-thick circle between 2 layers of lightly floured baking paper. Use one circle to line a 25cm tart tin and trim, leaving a little overhang.
A tried and tested Blackboy peach bottling recipe
Cut the remaining dough circle into 1cm strips then weave the strips into a lattice pattern on a piece of baking paper. Refrigerate while you prepare the fruit filling. Combine the liqueur, sugar and cornflour in a bowl. Add the blackberries and peaches and gently toss to combine. Arrange the filling on the pastry in the prepared tin then carefully top with the lattice and trim the edges.
Put the tart on a baking tray and bake for 30 minutes. Remove from the oven and cool for 15 minutes on a baking rack then remove from the tin and serve slices with whipped cream. You then simply need to reheat it, either in a hot oven for 10 minutes or in the poaching liquid.
How would I stew black boy peaches?
For the spiced lamb canola oil for browning 4 lamb shanks 75ml rice wine vinegar 75ml lemon juice 75ml fish sauce 1. Heat a little oil in a frying pan then season the lamb and brown all over.
Combine all the remaining ingredients in a large saucepan then bring to the boil. Add the lamb and cover with a circle of baking paper then the lid.Would love to get some receipes for using Blackboy Peachs Have been given a supermarket bag of them and there are more to come as they ripen Please Log in or Create an account to join the conversation.
Yummmmmm I love blackboy peaches!!!!! Last time I got some a few years ago I bottled them and I made jam. They also make delicious crumble Mmmmmmmm. I would imagine any peach recpie would work just the same with black boy peaches. Hi Kermitz I'm sure I could part with some if your keen on them. I'm not flash making jam but crumble could be a definate!! Hi ya NZ Appaloosas. I find they are a bit more tart than normal peaches but perhaps if I added a bit more sugar that would sort that out?
But you are welcome to stop in for a coffee anytime, and I'm happy to make some BB peach jam for you if you want to drop the ingredients into me, if you were wanting any.
Happy to share as theres plenty and more on the way. That would be cool to get some jam made. I've got heaps of jars etc. I'll call in for a coffee on my next day off. I'll let you know Let me know if you don't have my number and I'll email or PM it to you.
Gidday Realy the best think to do with blackboy peaches is to sent them down to me. Stewed and bottles they are better than any other fruit. Mornin Jack Love to share with you Jack but the peaches would get a little squashed in a envelope.
Just awesome! Which shop M? Lovely fat crispy fish and nice chips, really well drained, they were definately the best we've had in a long time. Peel, stone, stew, and freeze in plastic ice-cream boxes. It save the hassle of bottling and tastes just as good so long as you unfreeze them 12 to 24 hours before eating. If you don't sweeten them until they are unfrozen then they can be used in jam too if you want. Ultra yummy! Sign up for my monthly newsletter!
Log in Login. Log in. Remember Me Forgot your password?Blackboy peach fan Kristina Jensen gives her overflow method for bottling with her favourite peach. I love Black Boy peaches so much, I have been known to put aside a whole week to ensure we have a good supply for a year of desserts.
Blackboy peaches Sugar Water. Stand clean, washed preserving jars in a roasting dish. Put the seals and rings into a covered pot on the stove and bring it to the boil. Dip the corner of a clean tea towel into the boiling water for wiping down the tops of the jars. Lay down some newspaper and wooden boards on the bench ready for the hot jars, along with an over-proof dish to use as an overflow container.
In a large, heavy-bottomed pot, make up a medium syrup: 1 cup sugar to 2 cups water a heavy syrup is cup and a light is Half fill the pot with the water and sugar mix, bring to the boil and stir until the sugar dissolves.
Wash the fruit, cut in half, remove the stones and any blemishes or rotten spots. When you have a big bowl full, carefully tip them into the pot. Use a large pot lid held over the bowl of cut peaches as you slide them in to help guard against unnecessary splashing of hot water. Bring back up to a boil and top up syrup if necessary to cover the fruit. Take two jars out of the oven and stand them in the oven-proof dish.
Pack the cooked fruit into the jar using a slotted spoon. Top up with the hot syrup until it just overflows the jar. Slide a seal onto each jar, wipe with the sterilised cloth and screw the band on tightly. Move that jar onto a wooden board and leave to cool.
Carry on with the rest of the jars. Next day, check that the seals have sucked down onto the jars properly. If they have, give each of them a wipe, label and store for wintertime. A tried and tested Blackboy peach bottling recipe. More stories you might like:. The Taranaki gardener growing a herbal pet health business. Facebook Twitter Pinterest Print Email. Discuss This Article.
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