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I recently squeezed 6 pecks of peaches to get 2 gallons of juice (heavy syrup). This was my first attempt to process peaches in a cider press. The first 3 pecks I boiled to try to soften/remove the skin. I started at 5min (blanch) and would up going to 20min (mush). My peaches were probably a little green and were not free stones. Boiling never really helped with removing the skin, but did soften the peach so the stone (pit) could be mashed out. The remaining 3 peck I bit the bullet and cut the stone out. My cider grinder doesn't handle small fruit well. The boiled batched seemed to product less but heavier juice. The juice from the cut batch was initially lighter, but after applying full pressure ended pretty heavy. A lot of fruit pulp. Initial hydrometer showed only 5% sugar. I felt this was a little disappointing. I used the batch for wine, so I bit the bullet and add water and sugar.
If others are monitoring, I'd like to hear about better techniques and results.
Wiki User
∙ 13y ago
Wiki User
∙ 15y agoI don't exactly know but it's a heck of a lot.
Wiki User
∙ 12y ago5-6 medium peaches halved, 6-7 peaches sliced
Wiki User
∙ 6y agoThere are approx 232 beans.
Anonymous
How many jelly beans will fit in a quart jar
Anonymous
350
Anonymous
318
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