North American Fruit Explorers mailing list at ibiblio

[Diane Whitehead <voltaire@islandnet.com>]

> Jelly's the obvious suggestion for a clingstone, of course; and juice

Tinned peaches are mostly clings, so there must be some way the 
processors manage to remove the stone and get those perfect rubbery 
peach halves.

I don't know whether rubberiness is normal for clingstones, as I've 
always made sure to buy freestones.

We used to have one local brand of tinned freestones,delicious 
raggedy halves which was the only kind we would buy when our 
home-bottled peaches ran out.

                Diane Whitehead  Victoria B.C., Canada