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| I am part of an organization that picks urban fruit, which makes me very happy, but which also means that I often find myself with buckets of fruit of questionable quality. Right now I have about 10lb of apricots of varying degrees of ripeness on the counter. The problem is, they are all covered with rusty spots. So my question is: Do you have any experience processing fruit with really bad skin? They are very small, so I think peeling them may be difficult. I plan to roast a whole whack, but was hoping to make some jam too. Any thoughts from you knowledgeable folk would be very much appreciated. I am so happy to be here and posting again. I've missed you! |
Follow-Up Postings:
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- Posted by theforgottenone1013 5b/6a MI (My Page) on Sat, Aug 2, 14 at 10:31
| Apricots and other stone fruit can be easily peeled by briefly blanching them like you would tomatoes. Cut a shallow X in the skin of the fruit, place into boiling water for 20-30 seconds, then remove them to cold water. The skins should slip right off. Rodney |
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- Posted by lazygardens PhxAZ%3A Sunset 13 (My Page) on Sat, Aug 2, 14 at 10:49
| If you dunk them in boiling water the skins should skip off. Get a big pot of water boiling and drop in a layer of apricots. Give them about 30 seconds and remove one and test it. If it slips easily scoop out the rest of them and drop them into ice water. |
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- Posted by kristadarin (My Page) on Sat, Aug 2, 14 at 17:34
| Hi, I guess what I'm getting at is can I process them with the skins on, or will that ruin the jam / kill me? They are extremely small, and I am dreading the thought of peeling them all. Thanks! |
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| I guess what I'm getting at is can I process them with the skins on, or will that ruin the jam / kill me? Kill you? No. Potentially make you ill as the mold develops. Peeling is always recommended before canning as the peel is the primary source bacteria, molds, fungus and other contaminants. Granted it is a lot of work. But it is also a lot of work to make jam or can them only to have go moldy in the jars. But it is your choice. If you have freezer room freeze them for 48 hours. That will kill some of the mold and then when they thaw the peel will slip right off too. Dave |
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- Posted by kristadarin (My Page) on Sat, Aug 2, 14 at 18:59
| That sounds like a solution! Thanks. (The roasted ones have turned out well!) |
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