This elongated European plum is a bit different from plums you’ll commonly find in stores. The Stanley plum is often used for canning, jams and preserves, drying, and baking, especially traditional European dishes. Stanley Plums are sweet-tart and so full of flavor, we love to eat them fresh, and we can’t get enough of them when they’re baked in a crumble like this one.
This is the only time this season that we’ll offer Stanley plums.
One of the juiciest pears you’ll find, we love the Bartlett for it’s outstanding flavor. Bartlett pears are great for canning, and if you’re careful to put them in the fridge when they’re still hard, they can be stored fresh like that for a few extra weeks. We’ve had good success storing ours for about a month in the fridge.
Unlike most other fruits, pears are best when picked green (unripe) and allowed to ripen off the tree. Otherwise they become mealy. Our pears are picked mature, but green, so you can store them under refrigeration and ripen them when you’re ready to can them or eat ’em fresh.
Baby Gold peaches are a classic for canning. They’re unique in that they stay nice and firm when you can them. Ever have store-bought canned peaches? You know the way they feel in your mouth when you bite into one – firm, but soft, and almost a little chewy? Well, those are made from cling peaches like these. You’ll need a sharp knife or spoon to cut the pit away from the flesh, but patience has its rewards… Come mid-winter, those pretty canned peaches will make a lucky fellow a nice breakfast or dessert.
New to canning? This blog post is one of the most helpful guides we’ve found on canning peaches.
As the name implies, freestone peaches have a pit that comes away from the flesh easily. These really are the very last peaches of the season. If you need to fill a few more bags for your freezer supply of fall smoothies, this is your last chance.