Subj : Re: Pick Your Own
To   : Ruth Haffly
From : Dave Drum
Date : Fri Feb 24 2023 06:38:31

-=> Ruth Haffly wrote to Dave Drum <=-

RH> Hi Dave,

DD>       Title: Summer's Best Peach Butter
DD>  Categories: Fruits, Citrus, Herbs
DD>       Yield: 5 Cups

RH> All you have to do is cut up fresh peaches, cook them down soft and
RH> thick in a bit of water, add sugar to taste and can in half pint
RH> (jelly) jars. IIRC, we did a boiling water bath proccessi ng, maybe 10
RH> or 15 minutes. Easy as all get out. Spices, et.al. can be added, but
RH> not really neccessay, IMO.

DD> Spices *are* necessary unless you're making peach jam.

RH> All a matter of taste. We like it without the spices but obviously your
RH> taste is different. I'll have to hunt up the recipe from the Ball Blue
RH> Book and one that a friend gave me, see if either of them use spices,
RH> but will continue to make it my way. We did try canning some peaches
RH> with spices--turned out good--but over all, prefer peaches without
RH> spices. I can mine in very light syrup, did do a batch some years ago
RH> without any extra sweetening because the peaches were so sweet. For me,
RH> peach jam is just sugar, peaches, sure jel and maybe a bit of water.

I've probably been spoiled by the spiced peaches and peach butter my
grandmother made when I was a wee lad. To wit:

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
     Yield: 7 quarts

MMMMM-------------------------PEACHES--------------------------------
    10 lb Peaches (abt 15 large)
    14    Cinnamon sticks
 3 1/2 ts Whole cloves
 3 1/2 ts Whole allspice

MMMMM--------------------------SYRUP---------------------------------
    12 c  Granulated sugar
          +=OR=+
     6 c  Granulated sugar for light
          - syrup
    12 c  Water

 Prepare your water bath canner and clean jars. Start the
 canner coming to a boil. If it is ready before the fruit
 you can turn it off. It will come back to a boil very
 quickly when you are ready.

 Put spices into the jars. 1/2 teaspoon of whole
 allspice, 1/2 teaspoon of cloves, 2 whole cinnamon
 sticks per jar.

 Prepare desired sugar syrup by heating water and sugar
 in a sauce pan until sugar is dissolved. Set it aside.

 Blanch peaches by dipping in boiling water for 30-60
 seconds. Use a large slotted spoon and do 5 peaches at a
 time. Immediately remove peaches to a sink or bowl with
 ice water to stop the cooking.

 Slice each peach in half along the natural line of the
 peach. The skin will slip off easily after it is cut.
 Remove skin, pit, and any little fragments of pit left
 in the peach.

 Fill one jar at a time. Each peach half is supposed to
 be packed pit side down. As you fill a jar, cover the
 peaches with hot syrup leaving 1/2" head space.

 Load 7 quarts into a boiling water bath canner. Make
 sure the jars are covered by at least 2" of water.

 Bring the water back to a boil. Process for 30 minutes.

 Remove jars of peaches and place on a towel to cool.
 Allow them to come to room temperature. The lids will
 seal at this time. Any lids that do not seal need to be
 processed again or refrigerated and eaten within a week.
 Sealed jars can be labeled and stored on a shelf out of
 direct light for up to two years.

 By: Mrs. George W. Moore

 FROM: St. Martha's Guild, St. Paul's Episcopal Church,
       Carlinville, Illinois 62626

 From: http://www.carlinvillechristmasmarket.com

 Uncle Dirty Dave's Archives

MMMMM

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