To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] how to prepare clingstone fruit
Date: Wed, 17 Aug 2005 13:38:45 -0700
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.