Peel and chop tomatoes into ½-inch pieces. ½ box (4 tablespoons) pickling spices, tied in cheesecloth bag Oscar RelishĨ cups chopped fresh peaches (about 12 large)Ģ cups diced sweet green peppers (2 large)ġ tablespoon red hot pepper, ground (1 pepper) Process 5 minutes in a boiling water bath. Pour hot conserve into hot jars, leaving ¼-inch headspace. As mixture thickens, stir occasionally to prevent sticking. ![]() Cook rapidly until thick, about 15 minutes. ![]() Bring slowly to boiling, stirring occasionally until sugar dissolves. Add orange to peaches cook gently for about 15 to 20 minutes. Peach Conservesħ cups chopped, peeled, firm, ripe peaches (about 10 to 12 large) Process 20 minutes in boiling water bath. Cover with syrup, maintaining the ½-inch headspace. Bring to a boil and pack into hot jars, leaving ½-inch headspace. Remove from range and allow peaches to set in syrup overnight to plump. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but are not yet soft. Add spices (tied loosely in cheesecloth). Dissolve sugar in vinegar in saucepot and put on range to heat. Method: Wash and peel peaches with a sharp knife, and drop into a cold solution of ½ teaspoon ascorbic acid and 2 quarts water. Peach PicklesĨ pounds peeled peaches (small to medium size, 1 to 1 ½ “ diameter) Pour hot marmalade into jars, leaving ¼-inch headspace. The finished product shows the fruit appearing in small pieces throughout the mixture, and is smooth in consistency. Cook rapidly, stirring frequently until jellying point is reached. Boil sugar and water until dissolved and then add the fruit. To Make Marmalade: Sterilize canning jars. Separate seeds and membrane from orange pulp. To Prepare Fruit: Wash, peel and slice peaches into very thin strips or pieces. ![]() Pour into hot jars, leaving ¼-inch headspace. Boil rapidly until the consistency of honey. When it boils vigorously, add sugar at the rate of half as much sugar as juice. Drip the juice through a jelly bag and measure. Then put in a cheesecloth bag and press to remove all juice. Cover with water and cook slowly in a covered saucepot until soft. Method: Save all washed, sound pieces and peelings from fruit used for preserves and pickles. See Table 1 for processing recommendations. Remove the spice bag before pouring jam into hot jars. Note: For Spiced Peach Jam, tie the following ingredients in cheesecloth and add to the jam during cooking: 1 teaspoon whole cloves, ½ teaspoon whole allspice, and a stick of cinnamon (3-inch piece). Pour hot jam into hot jars, leaving ¼-inch headspace. Cook rapidly until thick, about 15 minutes stir frequently to prevent sticking. Add sugar slowly bring to boiling, stirring occasionally until sugar dissolves. Combine peaches and water cook gently 10 minutes. Peach YieldsĪpproximate number of quart jars or containers needed = 19 to 25Īpproximate pounds needed for 1 quart jar or container = 2 to 2½ Peach Jam Processing directions for canning peaches in a boiling-water canner are given in Table 1. Raw Pack: Fill jars with raw fruit, cut side down, and add hot water, juice or syrup, leaving ½-inch headspace. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Hot Pack: In a large saucepan place drained fruit in syrup, water or juice and bring to boil. Prepare and boil a very light, light or medium syrup (refer to Table 2) or pack peaches in water, apple juice or white grape juice. ![]() To prevent darkening, keep peeled fruit in ascorbic acid solution. Cut in half, remove pits and slice if desired. Dip quickly in cold water and slip off skins. Method: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. For best quality, allow peaches to ripen for at least 1 day after harvest. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. A bushel weighs 48 pounds and yields 16 to 24 quarts - an average of 2½ pounds per quart. Quantity: An average of 17½ pounds is needed per canner load of 7 quarts an average of 11 pounds is needed per canner load of 9 pints.
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