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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