Canning experiences Mi and more ;)

[StephanieM]

So i think some people drink away their problems. For me this has been Canning and putting up fruit and tomatoes out of my garden. In the last couple of weeks, I have put up a bunch of blueberry Jam, sugar free blueberry jam, peach butter, tomatoes, marinra sauce from my garden. I am starting some dill pickles fermenting in my store room downstairs.

I made a mistake today of going to pick some peaches, I got 35 lbs, and a batch of peaches only talks about 4 1/2 lbs. So i am at a loss to do with the rest of these peaches. Anyone have any thoughts?


StephanieM

[doro]

Re: Canning experiences Mi and more

do you like peaches in a light syrup...you could always do that or make something for peach pies,,or just send them to me.

[TexAnn]

Re: Canning experiences Mi and more

Peach Ice Cream, Fried pies, Peach Jam? Dried peaches? You have certainly been busy. Where did you get your fresh peaches?
Are you FEELING Peachy? LOL!

[Sewcute]

Re: Canning experiences Mi and more

I would make TONS of peach jam, can, store, and sell at craft/vending shows...give as gifts...look into local grocery stores to stock them with your "gourmet" jam...send some to copykat friends ...

[tastebud]

Re: Canning experiences Mi and more

Alton Brown had a show on freezing peaches yesterday, you might want to consider that.

[Ginger]

Re: Canning experiences Mi and more

Yes dear, 35 pounds of peaches is a bit excessive. If you like curry, I have a recipe for really good peach chutney and would be happy to share. Of course it also only takes about 4 pounds But freezing peaches is quite easy and there is nothing better than fresh peach pie or cobbler or crisp in the middle of winter.

[SouthernCookn]

Re: Canning experiences Mi and more

I agree with putting some in the freezer to make cobblers in the winter. We have 12 bags in the freezer, they'll be good when it's cold out.
I also made peach bread and froze it to have with coffee in the winter.


Peach Bread
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts

In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured loaf pans. Bake at 325 for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool for 5 minutes before removing from pan.
Makes 2 loaves. Freezes well.

[Cindy]

Re: Canning experiences Mi and more

I did Peach preserves about 15 years ago. I had so many peaches that I must have canned for 3 days solid! It was worth it. We had peach preserves for a year. My oldest son (my only child at the time) could eat them with a spoon right out of the jar!!!


My mother loved spiced peaches. She never made them, but she bought them every year fresh fromt he Farmers Market. I found a recipe at Allrecipes. It is for 100 servings, but you can scale it down there. It sounds very similar to what she used to eat.

http://allrecipes.com/Recipe/Georgia-Spiced-Peaches/Detail.aspx

I totally understand the canning Steph. ((((((hugs))))))

[LaurenB]

Re: Canning experiences Mi and more

My Mom used to do fruit roll ups. Dried fruit in sheets that she would roll up and it made great snacks... I don't remember exactly how she did them, but I do remember a screen with fruit puree on it sitting in the sun.. ?

I wonder if there is a way to liquefy and freeze for Peach Tea and Peach Smoothies? I love peaches!! So, if all else fails, just send them to me!

[Denise]

Re: Canning experiences Mi and more

Peach preserves are awesome!! My stepdad makes every year, I just had some this morning on a biscuit. Could you freeze some for later to make pies and or cobblers?

[cottun]

Re: Canning experiences Mi and more

I always keep a jar of pickled peaches here. I use canned peaches because fresh ones here are so expensive. These are the ones I make:

Easy Pickled Peaches

2 29-ounce cans cling peach halves in heavy syrup, drained (reserve syrup)
3/4 cup firmly packed brown sugar
1/2 cup cider vinegar
3 sticks cinnamon
2 teaspoons pickling spice
1 teaspoon whole allspice

Bring the peach syrup,brown sugar, vinegar, and spices to a boil. Reduce heat and simmer for 5 minutes. Add peaches and heat through. Makes 2 quart jars. Refrigerate. Best if used within 3 months. Otherwise, they get "cloudy".

These is the recipe for canning them:

4 quarts peaches
6 cinnamon sticks (about 3" pieces), one for each jar
8 cups sugar (4 cups white and 4 cups brown or all brown)
1 quart vinegar
Whole cloves

Less sugar may be used for a more tart pickle.

1. Dip freestone peaches into boiling water to loosen skins. Clings must be peeled.

2. Stick each peach with 2 to 4 cloves.

3. Boil the sugar and vinegar together for 2 minutes.

4. Put half the fruit into syrup and boil gently until tender. Put remaining half of fruit into syrup and boil until tender.

5. Pack the peaches and cinnamon sticks into hot canning jars. Seal. Process in a simmering hot water-bath for 10 minutes.

[Dickens]

Re: Canning experiences Mi and more

I don't think I would care for pickled peaches, but I used to can peaches using the waterbath method. Nothing better than fresh peaches in the middle of Winter.

[Ginger]

Re: Canning experiences Mi and more

Here's my Peach Chutney recipe. It is good with pork and chicken and absolutely excellent with curry.

Peach Chutney (Company's Coming Preserves Cookbook)

8 cups peeled and sliced peaches (you can be generous)
2 cup cider vinegar (I have used pickling vinegar and it was fine)
3 cups white sugar
1 medium onion, finelly chopped
1 cup raisins (golden are better but thompson will do)
1/4 cup candied ginger, finely chopped
1 clove garlic, minced
2 tsp. table salt
1/2 tsp. ground ginger
1/2 tsp. cayenne (optional)

Measure all ingredients into a large pot. Stir over medium heat until sugar dissolves. Bring to a boil and simmer, stirring frequently for about 1 hour or until mixture reaches the thickness you desire. Stir more often near the end of cooking time to prevent scorching. Pour into hot sterilized jars to within 1/4 inch of the top. Clean tops of jars before putting on lids. Process in boiling water bath, 10 minutes for pints, 5 minutes for half pints. This recipe makes 3 1/2 to 4 pints.

[jewels]

Re: Canning experiences Mi and more

My Mom used to do fruit roll ups. Dried fruit in sheets that she would roll up and it made great snacks... I don't remember exactly how she did them, but I do remember a screen with fruit puree on it sitting in the sun.. ?

I wonder if there is a way to liquefy and freeze for Peach Tea and Peach Smoothies? I love peaches!! So, if all else fails, just send them to me!

I just was looking at this recipe an hour ago! How freaky!!



Fruit Roll−ups
2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable
cooking spray. Dry in a 140F oven until the sheets peel away
easily from the baking sheet. Store by rolling on plastic wrap
and keeping in a covered container in the refrigerator.

[tastebud]

Re: Canning experiences Mi and more

Heres what Alton Brown did yesterday. I think the paprika can be optional. But it really made its own juices once combined with the vitamin C and sugar.
Frozen Peaches Recipe courtesy Alton Brown, 2008
See this recipe on air Monday Aug. 25 at 11:00 PM ET/PT.

Show: Good Eats
Episode: Frozen Cache





4 ounces granulated sugar
1 teaspoon ground children's Vitamin C
1/2 teaspoon smoked paprika
1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices

Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer.