Subj : Pick Your Own
To   : Dave Drum
From : Ruth Haffly
Date : Sat Feb 25 2023 21:21:15

Hi Dave,

 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.

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

I wasn't aware of spiced peaches until we went out west a few years ago
to visit our daughters. Older daughter had done some up, said that her
family didn't really like them. We tried, liked them so the next summer
when we got peaches for canning, I did some up. As for peach butter, our
friends (an older couple) in PA had made some one summer just before we
visited. We tried, liked it & got their recipe which I adapted somewhat.

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


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

I usually put them in a bowl, pour boiling water over them and let them
sit for a minute or so. Drain, peel and can or continue with recipe. I
do tomatoes the same way.

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

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

Takes less time to pressure can so I usually do it that way.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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