A Bushel of Peaches

Even though the garden didn’t do well this year; let’s be honest the garden didn’t do anything this year. I was fortunate enough to be given some great cucumbers to eat fresh and pickle. I also got a case of fresh peaches, one of pears and we picked two cases of apples. The canning jars will not all be empty this year after all.

I put up 20 pints of Cardamom Pears. They turned out so delicious! I have the peals fermenting to Pear Cider Vinegar using the same method as the Apple Cider Vinegar I did last fall.

I received a jar of canned peaches in payment for a couple scones at the bakery once. They were good, nice cinnamon and spice flavor but the color was, well, grey-ish. I appreciate the no food coloring but I wish I could have shared with her my recipe. They turn out a beautiful sunset color without any coloring and they still have the nice spice flavor. See the recipe below.

I wish I would have gotten a few more cases of peaches because what I had, I had to divide between three canning recipes and an Amaretto Peach Pie.

peaches Wildflowerfarm.org

I was able to make 6 pints of Peach Mangos. This was a recipe from an old cookbook that belonged to my Grandma. It called for peaches, pineapple and white cherries.

Pickled Peaches, I was able to get 9 pints of. The little boy and I had a couple for breakfast today; we both approve.

Of course I had to do some Good Ol’ Canned Peaches. Only 4 pints of those.

Peach Pie Wildflowerfarm.org

The pie was my own invention and boy did that turn out great too!

Good Ol' Canned Peaches
Print Recipe
This is the best basic canned peach recipe I have found so far.
Good Ol' Canned Peaches
Print Recipe
This is the best basic canned peach recipe I have found so far.
Ingredients
  • Peaches
  • Sugar
  • Water
Servings:
Instructions
  1. Start a kettle of light sugar syrup ( 1 cup sugar to 3 cups water).
  2. Carefully wash the fresh peaches.
  3. Cut the peaches in half and remove the stone (or pit).
  4. "Meanwhile have one of the youngsters crack the peach stones (two for each jar) and take out the kernel."
  5. Drop the peach halves into the pot of boiling syrup. Add just enough to cover the surface.
  6. Using a wooden spoon dunk the peaches. After 30 seconds or so quickly remove the skins. The skins can stay in the pot, then remove the peaches.
  7. Place 2 split peach stones in each 1 quart jar. Fill the jar with the skinned peaches.
  8. Once all the peaches have been skinned, pour the syrup (with out the skins) into the peach filled jars leaving 1/4 inch headspace.
  9. Process in a water bath for 20 minutes.
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