Mary

July 8, 2017 at 9:33am

I've used this method often, and sometimes I make peach preserves with the skin on after they are pitted...the ever delicious and amazing Colorado Palisade Peaches work best with both methods!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.