Usenet Newsgroups Peppers and peaches From: gpuester@comcast.net (gloria.p) Dear daughter and I made the annual trek to a garden center (with a large Hispanic customer base) to buy roasted chiles for the freezer. They sell by the bushel.  We bought Anaheims and Anchos and spent the next 2 1/2 hours slipping off the skins,removing most of the seeds, and dividing them into vacuum sealed bags, double bagged into larger ziplocks so everything in the freezer doesn't taste like chiles.  We will share with her brother, too.  Both of my kids cook much "hotter" than I do. I am looking forward to cooler weather for green chile, red chile, soups, stews and roasts.  Much of our cooking has been done on the gas grill this summer because it has been SO HOT. I also bought 20 lb. of small peaches which looked very ripe but weren't.  Dear Husband helped me blanch them to remove the skin for freezing but even after extending the blanching and ice water bath only about 4 of the fruit gave up the skins easily.  They were not ripe enough, making me glad I used a sugar and FruitFresh treatment.  That was disappointing because Colorado peaches can be wonderful when ripe. I thought about peach jam but we have more jam in the basement pantry than we can use in multiple lifetimes. My neighbor stopped by yesterday when we were working in the yard and offered me ALL of her Concord grapes. What will I do with mine (the ones the raccoons don't get?)  Maybe juice.  Sigh. I thought I was done for the season.  :-( gloria p Subject  Peppers and peaches  Re: Peppers and peaches