A tree that is in severe stress

My apricot tree is going berserk. I can I jam I do everything and still there are many beautiful fruit handing from the tree.

Dad has a theory that when some fruit is picked it allows the other fruit on the tree to get bigger and fill in the gaps.

Last year was sort of a disaster. Only 6 quarts of apricots could be canned. I have heard that apricot trees tend to be cyclical. One year they have a great crop and the next year they rest. This is probably what is going on with this tree. My neighbor has an apricot tree in his front yard. It is young tree. It is a Blenheim. Their fruit ripens eariler than the Tilton that I have. He had just a couple of quarts this year. Last year the crop almost broke down its branches.

My poor Bonanza peach put on so many peaches this year that a third of the branches broke. I worked hard to thin the peaches out. The next year that such a crop is on, I will be more careful to thin for branch strength.

The little PeeZee peach in the front yard had a banner year. People that usually "share" my nectarine were more inclined to help themselves (with my permission) to the big peaches that are on the tree closest to the curb. Most of the peaches were huge. As dad would say.. 40's.

The nectarines were sort of disasterous. The earwigs got them. and the pollination was not so good. That means that next year it will be nectarine heaven. Something to look forward to.. right Linzi?

There is a moderate crop on the white peaches that Sue dispises. An early Elberta has been saving my bacon over these. I can float a few of these peaches in (yellow) when I make a cobbler and it is okay.

The biggest innovation to the canning process this year has been the use of my lemon juice ice cubes from last january. I just drop a couple of them in to the cooking fruit and no squeezing of fruit is needed or rinds or any of that stuff.

I found a website this year that talked about jarring up some pie filling. It is an interesting process as corn starch is used and each quart of pie filling is made individually. Corn starch is combined with sugar and lemon juice and sugar. When this is boiling, and the corn starch is disolved in it, the fresh quartered apricots (5 cups) are introduced and cooked for 5 minutes. Then hot processed into the glass jars and put under 3 inches of boiling water for 30 minutes.

Some mean looking apricot pie filling is made. I am hoping that the new jars of pie filling will result in some "out of season" apricot pie or cobbler.. And it won't take up my freezer space.

: ) Pat