Summer is just peachy in Oklahoma
Food columnist Sherrel Jones celebrates Oklahoma peaches.
I was 10 years old when I decided to try my hand at canning peaches for the Carter County Fair. I picked the prettiest southern Oklahoma peaches just shy of being ripe so they would hold their shape stacked and packed into quart jars. Some even retained a bit of the pink blush that is so enticing on the peeling.
Canning was an all-day process: picking, washing, submerging the fruits in boiling water, followed by an ice water bath then carefully peeling away the skin after cutting around the seed. I...
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