Subj : Pick Your Own
To   : Dave Drum
From : Ruth Haffly
Date : Mon Feb 27 2023 11:53:46

Hi Dave,

 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.

 DD> That's how things evolve.

Yes, and I've adapted enough recipies in my cooking lifetime, including
my MIL's all purpose spaghetti (and other pastas, pizza, etc) sauce.
Back in 2016 my sister in law gave us some (white flour) sourdough
started, from some she'd bought a while before from King Arthur Flour.
We converted the white flour starter to a whole wheat one, have kept it
going strong. At our church's Super Bowl/chili cook off event I was
talking with a couple of younger women about various things, among them
cooking. Somehow sourdough was brought up; one woman said she'd never
been able to keep a starter going, the other woman was interested in
trying it. We trouble shot the first woman's problems and yesterday I
gave both of them a jar of starter from ours, with care & feeding
instructions. Got a text last night from one of them--she's planning to
use it today.

 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.

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

I've got bowls ranging in size from 2 cups to 16 quarts in stainless
steel or aluminum. The 16 qt one we bought fairly early on in our
married life; it even travelled to Germany with us when we had to take
a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or
tomatoes for skinning; they hold a good number of fruit.

 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.

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

I've got a boiling water bath canner also; I'll check yours out and see
how mine compares. Got ours some years ago after years of using just a
stock pot with improvised rack.

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


.... If you think you are confused now, wait until I explain it!

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