Quote:
Originally Posted by gratus fermentatio
BTW, don't pick those peaches green, or even firm; let them get as ripe as possible (without passing their prime) on the tree.
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Normally I would agree with you but if you are going to press fruit IMO it is easier if it is still a bit firm. When it gets mushy it gets harder to extract the juice, there are no channels within the mass of fruit for the juice to follow.
The other consideration is local pests. At my place there are fruit fly and birds, the longer I leave the fruit, the less I get.
Peaches for canning are always picked firm.