Saturday, September 25, 2010

Canning Peaches...

Last week, I decided to can some peaches, since I found them for a bargain price.  They weren't super sweet--so I decided to can some peach pie filling so I could use it for peach cobbler.  I also made some peach jam that tastes quite like peach cobbler on toast--a yummy dessert!  Yes, just call me Betty Crocker!  Here are the recipes:
Peach Pie Filling Recipe

6-lbs. peaches (about 12 large)
1 cup plus 2 tbsp. bottled lemon juice
3-3/4 cups water
5 cups sugar
2 tsp. cinnamon
3/4 tsp. cloves
1 tsp. nutmeg
Peel, pit, and slice peaches. To loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water. The peaches will now peel easily. Place peach slices in water containing ascorbic acid, until all peaches are sliced. Combine lemon juice, water, sugar, cinnamon, cloves, and nutmeg in a large saucepan. Stir and cook over medium heat until mixture boils. Drain peaches and add to syrup mixture. Cook for 3 minutes. Ladle into hot jars, release air bubbles, clean jar rims, and seal. Process quart jars in a water bath canner for 30 minutes. Makes 5 quarts
***I doubled this recipe & it only made 7-8 quarts...just FYI--but I filled each jar mostly full with fruit & ladeled the syrup over the top...

Here's the recipe for the cobbler part--(this made a great gift for visiting teaching this month!)
Fresh Peach Cobbler

Pour contents of jar into a 9X13 inch greased casserole dish.
In a separate bowl mix together:
2 c. flour
1 1/2 c. sugar
1/2 c. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 c. butter, melted
1 1/2 c. milk
Pour the batter evenly over the peach mixture (the liquid will be absorbed when it cooks). Sprinkle cinnamon sugar over the top if desired. Bake at 375 degrees for 1 hour or until golden brown and cooked through.

Here's the recipe for the peach jam--this is YUMMY!
Peach Jam

10 cups of peaches, peeled and chopped
6 cups of sugar
2 teaspoons cinnamon
½ teaspoon grated nutmeg
2 lemons, zested and juiced
2 packets (1 box) liquid pectin
Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.
Add peaches and sugar to a large, non-reactive pot. Stir so that the peaches begin to release their juice and mingle with the sugar. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add pectin and bring to a rolling boil for a full five minutes.
Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.
Makes 6-7 pints (yield varies depending on width of pot, cooking length and juiciness of fruit).

1 comment:

Jeff said...

Wish I would have found this before canning peaches today too. I didn't think about cobbler. I can stomach peach cobbler a lot easier than straight peaches.

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