Timing is important – as with all stone fruits, peach trees should only be pruned in spring or summer, to minimise the risk of infection from silver leaf disease and bacterial canker: Shaped dough baking was done in the floor oven (MIWE Gusto CS, Arnstein, Germany) at the temperature of 205 °C for 10 min. You can dehydrate any type of peach, just as long as it's ripe, but not overly soft. Freestone peaches are the easiest to prepare, as they are not attached to the pit. If you use clingstone peaches, you will have to cut the peach flesh away from the pit, so it's a little more labor intensive, but still doable. Can YOu Dehydrate Canned Peaches? You also shouldn’t use depilatories on broken, sensitive, or inflamed skin. Before using face depilatories, consider conducting a patch test on a small area of skin in the same area you intend to use it. This is to make sure you’re not allergic to the ingredients in the product.

Reconstitute dried peaches by soaking them overnight in water. Drain. Eat like fresh peaches in a dish, topped with whipped cream or milk. Yadav, B.S., R.B. Yadav, and M. Jatain. 2012. Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology. J. Food Sci. Technol 49( 5):547–555. doi: 10.1007/s13197-011-0298-z. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] When you are just starting out, I recommend starting with 2-3 pounds of sugar and a yeast that has an average alcohol tolerance. With a 14% alcohol tolerance, Red Star Premier Blanc is a great yeast for a semi-dry wine for beginners, and you can sweeten to taste from there. Established peach trees should be pruned in summer, after fruiting. Fan trained trees also in spring. In nature, this process would happen during the winter, and you can certainly plant your peach pit directly in the ground –but if you have mild winters (or want to germinate indoors regardless), you'll want to follow these cold stratification tips.

Common Peach Diseases

There are two basic methods for drying peaches that we will cover here. Note that you may have heard of sun drying or air drying as other viable methods for drying peaches. We don’t recommend these methods because it could harbor dangerous bacterial growth. We do recommend either oven drying or using a food dehydrator to dry your peaches. Here’s more information: Preparing Your Peaches for Drying

Pectic Enzyme: If you want a crisp, clear wine, you’ll want to use pectic enzyme in your brew. This helps the wine clear up after fermentation. If a cloudy or hazy wine doesn’t bother you, skip the pectic enzyme!Place thefermenterin a spot out of direct light, but where you can keep an eye on it. Agitate themixturewell at least once per day by stirring or swirling. Yeast needs nutrients to thrive, and with some fruit wines (like our blueberry wine), we recommend using yeast nutrient to help along the fermentation. We’ve never needed it with peach wine but if you find your fermentation sluggish, some Yeast Nutrient can reactivate the fermentation and help your wine along.