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HOME CANNED PEACHES
The easiest way to home can Peaches is the cold-raw pack. Use
firm, ripe, perfect Peaches.
- Select your jars and check to be sure they are perfect - no
nicks. Use new lids.
- Wash jars in hot water just before using.
- Slice and peel Peaches. Cut in half and remove pit. (Save
a few pits to flavor syrup.)
- Treat peaches with "Fruit Fresh" according to package directions,
in order to maintain their true color.
- Pack Peaches in jars, as tightly as possible, leaving 1/2
inch head room.
- Fill jars with syrup. Slip knife around inside to remove any
air bubbles.
- Takes about 1 1/2 cups syrup per jar. Wipe off jar rims and
put on lids.
- Put in water bath, covering jars at least 1 inch. Boil for
25 to 30 minutes.
- Remove jars from canner. Let cool about 12 hours. Test seal.
Enjoy in the winter time!
Syrups: Light: 2 cups sugar to 1 quart water
Medium: 3 cups sugar to 1 quart water
Heavy: 1 quart sugar to 1 quart water
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EQUIVALENTS
1 POUND EQUALS: 3 medium-sized Peaches
sliced: 2 cups
pulp: 1 cup
1 1/4 pounds make 1 pint of frozen or canned
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TIPS FOR SELECTION
AND CARE OF PEACHES
Select firm, yellow Peaches. Green Peaches will soften but will
not have the flavor of properly picked Peaches. Soft Peaches will
bruise as you handle and transport them. To ripen Peaches: allow
1-3 days at room temperature to soften. To lengthen the storage
life: store Peaches in refrigerator between 35F and 40F temperature
for 1-3 days. Once Peaches are cut and/or peeled, they should
be covered with ascorbic acid (Fruit Fresh, prepared according
to manufacturer's directions) or 1 tablespoon of lemon juice to
1 cup of water to maintain their true color.
The higher the quality of the Peach used, the higher quality of
the end product.
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HOME-MADE PEACH ICE CREAM
- 1 to 2 quarts sliced Peaches
- 1 quart sugar
- 1 quart cream*
- 1 lemon, squeezed
*The cream can be all heavy whipping cream for the richest of
ice creams, or any combination of cream and milk that you wish
(the more milk, the less rich the finished product).
- Puree Peaches - should be one quart or more.
- Stir in sugar. Add lemon juice.
- Stir in cream.
- Put Peach mixture in freezer container. Add milk to fill-line,
if necessary.
- Freeze according to manufacturer's directions. Store in freezer
several hours to mellow.
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PEACHES AND CREAM PIE
- Unbaked 9" pie shell
- 3 or 4 large Peaches
- 1/2 cup sugar
- 2 Tbls flour
- Dash salt
- 1/4 tsp nutmeg
- 1/2 cup heavy cream
- 1/2 tsp vanilla
- Heat oven to 450F
- Peel Peaches, cut into eighths. Arrange in pie shell.
- Combine rest of ingredients. Pour over Peaches.
- Bake at 450F for 10 minutes. Reduce heat to 350F and bake
for 30 to 40 minutes or more until cream is set. Serve warm.
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PEACH CLAFOUTI
- 4 eggs
- 1 cup flour
- 1/2
cup sugar
- 1/2 cup milk
- 2 Tbls butter, melted
- 1/4 tsp salt
- 1 - 2 Tbls butter, softened
- 1 tsp. ground nutmeg
- 1 lb peaches, pitted and sliced (3 - 4 medium peaches)
- Vanilla ice cream
- Beat eggs and flour until smooth; set aside.
- Heat milk until just warm, then with electric mixer or wire
whisk, add it to egg/flour mixture.
- Beat in sugar, melted butter and salt.
- Butter deep sided quiche or pie dish. Pour thin layer of batter
into dish and sprinkle with nutmeg.
- Bake until just set - about 5 minutes.
- Remove from oven and top batter with peaches and remaining
batter.
- Reduce heat to 400F and bake 30-35 minutes until it is set.
Serve warm with ice cream.
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PEACH JAM The very simplest of jams
. . .
- Peel and slice ripe Peaches.
- Mix one pound of Peaches with one pound sugar.
- Stir well with metal spoon.
- Place over heat and boil for 20 to 30 minutes until jam thickens.
It is necessary to stir most of the time to prevent sticking.
When jam thickens (2 drops form spoon together and/or small
amount on a cold plate will set up like and egg white), remove
from heat. Skim off foam if necessary.
- Pour into sterilized jelly jars. Add 1/4 to 1/8 inch melted
paraffin. Store. Enjoy all year long!
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FRENCH CRUMB PEACH PIE
- 2 - crust package pie crust mix
- 4 cups fresh sliced Peaches
- 1 cup sugar
- 2 Tbls tapioca
- 1/2 tsp nutmeg
- 1 Tbls butter
Prepare 1 crust according to package directions. Fit into 9 inch
pie pan. Chill.
Mix Peaches, 1/2 cup sugar, and tapioca.
Blend rest of pie crust mix, sugar, and nutmeg; cut in butter
to make coarse crumbs.
Pour Peach mixture into pastry crust. Top with crumb mixture.
Bake at 400F for about 40 minutes until crumb topping is light
brown.
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PEACH COBBLER FLIP
- 1 1/2 to 2 cups Peaches, peeled and sliced
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
Spread melted butter in 9" round pan.
Combine dry ingredients.
Add milk to dry ingredients and stir.
Pour batter over butter.
Add sliced Peaches.
Bake at 375F for 45 minutes. Dough will rise, and cover Peaches
while baking. Serve warm with whipped cream and cold milk.
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PEACH PARFAIT
1 envelope plus 1 teaspoon unflavored gelatin
1/2 cup cold water
1/4 cup sugar
1 (12 oz.) can peach nectar
2 tablespoons water
1 tablespoon lemon juice
4 medium peaches, peeled and cut into 3/4 inch cubes
1/4 cup plus 2 tablespoons frozen whipped topping, thawed (optional)
Additional peach slices (optional)
Dissolve gelatin in 1/2 cup cold water, bring to a boil, stirring
constantly. Remove from heat, stir in sugar and peach nectar.
Chill until consistency of unbeaten egg white.
Combine 2 tablespoons water and lemon juice in a medium bowl;
add cubed peaches, tossing gently to coat. Drain peaches and combine
with thickened nectar mixture, spoon evenly into 6 parfait glasses.
Chill until firm.
Just before serving, top each parfait with 1 tablespoon whipped
topping and an additional peach slice, if desired. Yield 6 parfaits
about 98 calories per serving plus 14 calories per tablespoon
whipped topping.
Southern Living • Cooking Light
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DUTCH PEACH CRUMB BAKE
2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 teaspoon ground cinnamon
Dash of ground nutmeg
2 teaspoon reduced-calorie margarine melted
Layer peaches in bottom of an 8 inch square baking dish. Combine
graham cracker crumbs, cinnamon, and nutmeg, mixing well; blend
in margarine. Sprinkle mixture over peaches. Bake, uncovered,
at 350 for 30 minutes. Serve warm. Yield: 4 servings (about 76
calories per serving.)
Note Two cups frozen unsweetened peaches, thawed, may be
substituted fro fresh peaches
Southern Living • Cooking Light
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FRESH PEACH KUCHEN
Boiling water
2 lb ripe peaches, peeled and sliced (about 6) or
2 1/2 pkg. (10-oz. size) frozen sliced peaches, drained
2 tablespoons lemon juice
KUCHEN BATTER
1 1/2 cups sifted all-purpose flour
1/2 cup sugar 2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk
1 1/2 tablespoons grated lemon peel
1/4 cup butter or regular margarine, melted
Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons heavy cream
Sweetened whipped cream or soft vanilla ice cream
Pour enough boiling water over peaches in large bowl to cover.
Let stand 1 minute to loosen skins; then drain, and plunge into
cold water for a few seconds to prevent softening of fruit. With
paring knife, pare peaches; place in a large bowl.
Preheat oven to 400F. Sprinkle peaches with lemon juice to prevent
darkening. Slice into the bowl; toss to coat with lemon juice;
set aside. Onto sheet of waxed paper, sift flour with the sugar,
baking powder, and salt. In large mixing bowl using fork, beet
eggs with milk and lemon peel.
Add flour mixture and melted butter, mixing with fork until smooth
-1 minute. Do not overmix. Butter a 9-inch springform pan, or
a 9 inch round layer-cake pan. (If cake pan is used, kuchen must
be served from pan.) Turn batter into pan; spread evenly over
bottom. (At this point, kuchen may be refrigerated several hours,
or until about 1/2 hour before baking.) Combine sugar and cinnamon;
mix well.
Drain peach slices; arrange on batter, around edge of pan, fill
in center with 5 peach slices. Sprinkle evenly with sugar-cinnamon
mixture. Bake 25 minutes. Remove kuchen from oven. With a fork,
beat egg yolk with cream.
Pour over peaches. Bake 10 minutes longer. Cool 10 minutes on
wire rack. To serve, remove side of springform pan. Serve kuchen
war, cut into wedges, with sweetened whipped cream or soft vanilla
ice cream. Makes 8 to 10 servings.
McCall's Cooking School
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PEACH SHERBET
1 envelope unflavored gelatin
1/2 to 3/4 cup sugar
Dash salt
1/2 cup water
2 cups desired fresh fruit puree*
1 13-ounce can
(1 2/3 cups) evaporated milk
2 egg whites
1/4 cup sugar
In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (depending
on sweetness of fruit), and salt. Stir in water; heat and stir
till gelatin dissolves. Stir in desired fruit puree and evaporated
milk. Turn into a 9 x 9 x 2 inch pan; cover an d freeze till firm.
In small mixer bowl beat egg whites till soft peaks form (tips
curl over); gradually add 1/4 cup sugar, beating till stiff peaks
form (tips stand straight). Break frozen mixture into chunks;
turn into chilled large mixer bowl. Beat till fluffy. Fold in
egg whites. Return to pan; cover and freeze till firm. If necessary,
let stand a few minutes before serving. Makes about 1 1/2 quarts.
Mash or blend 3 to 4 cups of peaches to obtain 2 cups puree.
Better Homes & Gardens • Fruit Recipes
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SPICED PEACH DESSERT
1 (16 oz.) can unsweetened peach halves, undrained
1/2 teaspoon cornstarch
1/8 teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground cloves
1/8 teaspoon grated orange rind
Drain peaches, reserving juice; set aside. Combine cornstarch,
spices, and orange rind in a medium saucepan; stir in reserved
peach juice, mixing well. Add peaches; bring to a boil, stirring
constantly. Reduce heat and simmer 2 minutes. Serve warm. Yield;
2 servings about 52 calories per serving
Southern Living • Cooking Light
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PEACH-YOGURT SHAKE
1 cup skim milk
1 (8 oz.) carton vanilla low-fat yogurt
3 cups peaches
Fresh mint leaves (optional)
Combine all ingredients except mint in container of an electric
blender, process until smooth. Garnish with mint, if desired.
Yield; 3 1/2 cups, about 156 calories per 1 cup serving.
Southern Living • Cooking Light
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PEACH COBBLER
Peach Filling
3 lb fresh ripe peaches or 2 cans (1 lb., 14 oz. size) sliced
peaches
Water
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine (cut into tiny pieces)
Topping
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter or margarine (softened)
2 eggs, slightly beaten
Vanilla ice cream or light cream or half-and-half
Prepare Peach Filling: If using fresh peaches, bring 2 quarts
water to a boil in a 3 quart saucepan. Gently add peaches; blanch
for 15 to 20 seconds. With slotted utensil, remove from water,
cool and peel. Cut peaches in half; discard pits. Cut peaches
into thick slices (5 cups).
If using canned peaches, drain and reserve 1/4 cup liquid. Put
fresh or canned peaches, 1/2 cup sugar, 2 tablespoons flour, lemon
juice, vanilla and almond extracts, cinnamon and 1/4 teaspoon
salt in a large bowl.
Add 1/4 cup water if using fresh peaches or the 1/4 cup reserved
peach liquid if using canned peaches. Mix peach mixture gently
with a wooden spoon and transfer to an 8 x 8 x 2 inch baking dish.
Dot with 2 tablespoons butter. Preheat oven 375F.
Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoon baking
powder, 1/4 teaspoon salt, 4 tablespoons softened butter and eggs
in a small bowl. Beat with a wooden spoon until topping is smooth.
Spread topping, with back of wooden spoon, over Peach Filling,
trying to space topping evenly.
Place Peach Cobbler on center rack in preheated over and bake
for 50 minutes or until peaches are tender and the crust is a
light golden brown. Remove from oven to wire rack and let stand
for about 30 minutes to cool slightly.
To Serve: Using a large spoon, gently scoop the Peach Filling
along with some of the cake topping into individual serving dishes.
Top with a scoop of ice cream or pass pitcher of light cream or
half-and-half to pour over cobbler. Serve immediately. Makes 6
servings.
McCall's Cooking School
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PEACH CRUMB PIE
Filling: 3 Tbsp. Flour
1/3 C. Sugar
1/2 tsp. cinnamon
3 c. peaches
1 pie crust
Topping: 1/2 c. brown sugar
1/3 c. flour
1/3 c. Rolled oats
2 Tbsp. Butter (soft)
Pie:
- preheat oven and baking sheet to 375oF
- combine flour, sugar, and spices
- stir in peaches and toss (coat well)
- pour mix into pie crust
Topping:
- Combine dry ingredients
- Cut in butter with pastry knife until crumbly
- Sprinkle on pie
Bake on preheated sheet 40 minutes or until golden brown.
Serve piping hot over vanilla icecream! These pies freeze very
well.
