Subj : Re: Pick Your Own
To   : Ruth Haffly
From : Dave Drum
Date : Mon Feb 27 2023 06:58:00

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

 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:

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

That's how things evolve.

 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.

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

I have a big red graniteware pot with a mesh basket to fit it for those
purposes. I haven't a bowl big enough to use for more than one or two
pieces of fruit - with the pour over boiling water method.

 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.

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

I don't do canning and my Mom and her Mom used a "Mary Dunbar" rig they
got from the Jewel Tea route salesman. It looked very much like the one
here - https://www.simplycanning.com/water-bath-canning/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yellow Peach Pickle
 Categories: Fruits, Chilies, Curry, Relishes
      Yield: 24 Ounces
 
     31 oz (2 15 1/2 oz tins) sliced
           - yellow peaches
      8 fl Vinegar
      1 ts (level) peppercorns
      1 ts (level) coriander seeds
      1 ts (level) whole allspice
    1/2 ts (level) salt
      2 oz Brown sugar
    1/2 ts (level) turmeric
      1 ts (level) curry powder
      1 ts (level) cornflour
      1 md Onion; chopped
      1    Hot chilli pepper; chopped
           +=OR=+
    1/2 ts (level) crushed, dried
           - chillies
 
  Drain peaches and measure about 1/4 pint of the juice.
  Simmer peach juice and vinegar for 10 minutes with
  peppercorns, coriander seeds and whole allspice, tied
  loosely in a muslin bag.
  
  Mix salt, sugar, turmeric, curry powder and cornflour; add
  about 1/4 pint pickle mixture; blend and add to rest of
  pickle mixture. Cook until thickened, stirring constantly.
  Add onion, peaches and chilli, and cook for 10 minutes.
  Remove spice bag. If not to be used soon, fill jars and
  seal. Serve as a relish with chicken, turkey, lamb or
  fish.
  
  Makes 1 & 1/2 pints.
  
  From: http://www.congocookbook.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Red usually means "caution". Or "beef", if it's a bullion cube
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