British Colun

B.C. ‘Peaches are favorites fro Vencouy
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imported fruit.

BRITISH COLUMBIA PEACH VARIETIES»

-Rochester—Rochester peaches have deep characteristic peach color with very dark

red skin. They are round in shape and fairly uniform in size and are semi-free-stones.

The Rochester is one of the earliest varieties of B.C. peaches to appear, starting about

July 20th and lasting for nearly a month. They are Steadily gaining in popularity as
a canning peach.

The Vs—Vedette—Valiant—Veteran — The Vv peaches are yellow fleshed freestones
uniform round shape but have not the deep color of the Rochester and are smoother
skinned. Having excellent flavor these varieties are popular for dessert and are in
demand for canning as they hold their shape after cooking. They are one of the earliest
freestones, starting about August Ist. The Vs are unsurpassed for general utility.

J. H. Hale— The J. H. Hale is one of the best quality freestones produced in B.C.
The skin is yellow with red cheeks. The flesh is rich golden yellow. It is a large, firm
variety desirable for both dessert and canning purposes. The slices hold their shape.
Season commences August 25th.

Elberta — As a canning peach the Elberta is a favorite of long standing. It is
a fairly large firm variety and does not bruise easily. It is the latest of the peaches,
commencing about August 25th and lasting for about a month.

B.C. PEACHES ARE DELICIOUS EATEN FRESH

Peaches and Cream—After all, is there anything as fine as peaches and cream? Peel
and slice the peaches and sprinkle very lightly with a small amount of sugar to prevent
discoloration. Serve with cream, as soon as possible after preparation.

While peaches are in season, serve them every meal of the day and serve for in-
between snacks. Peaches can be served in such a variety of ways, they lend themselves
to any meal.

Breakfast Suggestions—Sliced , Naa with cereal; _ peaches and cream; baked
peaches with toast. - ;

Luncheon Suggestions—Fresh fruit salad; peaches and cream; peach shortcake.

Dinner Suggestions—Peach pickles; peaches and cream; peach pie; steamed peach
pudding.

When company calls—Pass a bowl of fruit to your guests in place of serving rationed ;
refreshments. ‘They will enjoy these tree-ripened B.C. fruits. Use paper '
serviettes to avoid peach stains on your best linen. {

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CANNING B. C. PEACHES

Steam and skin the peaches. Cut in half and remove the stones. Cut in slices, if
desired. Pack in hot sterilized jars and if possible put the curved parts of the peach
to the outside of the jar. This makes an attractive pack.

B.C. peaches peel easily, when fully ripe. If there is any difficulty in peeling the
peaches, dip them into boiling water or steam them.
See canning instructions on pages 2 to 5.

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