Preserving Peaches...
Do any of you can/preserve Peaches?
What's your secrect recipe? Never did it before so I'd figure I'd give it a try. Thanks, Greg |
My peach tree will bear next year (I took off its babies this year) but you should follow a standard, tried and tested recipe (as opposed to someone's grandma's recipe) for safety's sake. I hear the ones in sugar are better. Do you have a copy of the Ball Blue Book?
|
No, I don't but it's something I have looked into before but never got around to buying it. I'll look for it tonight.
I really want to try it this year. Thanks, Greg |
Peach jam is also delicious (especially if you add some cinnamon) and is very easy to process.
The Ball Blue Book is a very inexpensive resource. If you google "Ball Blue Book" and peaches you may find the directions that someone else has typed out (but again, for the $7 or whatever they cost, it's worth it to have the "bible" for safety's sake). |
[URL="http://www.uga.edu/nchfp/"]The National Center for Food Preservation [/URL]has all sorts of approved recipes for home canning, among other things. A Ball Blue Book is a good reference to have, I've also heard that Preserving the Harvest is another good book, haven't looked through it though.
Enjay |
When I was a young child in the 1940s my mother & grandmother
preserved what they called "Pickled Peaches". Don't have a recipe and haven't tasted or seen them in more than 50 years but I remember they were spiced with cloves and preserved in a syrup. Anyone else out there remember such a thing? |
I've never had them but I picked up a half bushel of peaches today at the farmer's market and this sounds interesting:
Peach Pickles 8 lbs peeled peaches, small to medium sized 4 sticks cinnamon 2 Tablespoons whole cloves, crushed 1 Tablespoon ground ginger or 1 Tbsp. grated fresh ginger 6 cups sugar 1 quart vinegar Wash and peel peaches. Treat to prevent darkening as outlined under Canning Peaches. Tie spices in a cheesecloth bag. Combine sugar, vinegar, and spice bag in a large pan; bring to a boil and boil 5 minutes. Drain peaches in the boiling syrup until they can be pierced with a fork but not soft. Remove from heat and allow peaches to sit in pickling liquid overnight in the refrigerator to plump. Bring mixture to a boil. Remove spice bag. Pack hot peaches into hot jars. Ladle hot liquids over peaches leaving ¼ inch headspace. Remove air bubbles. Adjust lids and process in a boiling water canner for 20 minutes for both pints and quarts. Yield: Approximately 3 quarts. |
That recipe sounds about right for what I remember of the taste from the spices involved. While it's not really preserving, there's nothing like the heavenly taste of freshly made peach ice cream in the summertime!
|
All times are GMT -4. The time now is 01:49 PM. |
★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★