[quote=Ramona Byrd]
Originally Posted by CoyoteQuilts
When the pit comes out easy. If they are not quite ripe the fruit sticks to the pit. You want the fruit soft/firm...
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There are two types of peaches. There is what is called 'Freestone" and a "Cling". That describes them quite well. One you make one long cut all around it and it will twist off into 2 pieces. The other one you have to cut smaller pieces of and won't get whole halves.
My very favorite of all peaches is the Elberta, which is a very famous old one.
I was going to say the same thing. Don't let them get too soft as your fruit will be mushy. If they peel easily their good to go. Blanching the fruit makes peeling much easier. I place a Tbsp of honey in the jar then fill the jar with water. I'm envious. Have fun.