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Peaches
- Thread starter jglass
- Start date
Mama Mangia
Super Moderator
Fresh Peach Salsa
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
12 tbsp. extra virgin olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins.
Cut peaches into thin strips, discarding pits.
Toss with lemon juice.
Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips.
Combine peaches and tomatoes.
Add onions, peppers and cilantro.
Mix well.
Whisk together oil, vinegar and honey.
Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
Spicy Peach Preserves
3-1/2 pounds peaches, peeled and chopped (about 4 cups)*
2 green jalapeno peppers, seeded and minced
1 red bell pepper, seeded and diced
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons fresh lime juice
1 (1.75-ounce) box powdered pectin
5 cups sugar
1. Wash jars, lids, and bands in hot, soapy water and rinse very well. Dry bands and set aside.
2. Keep jars and lids heated in a saucepan of simmering water until ready to fill the jars.
3. Combine peaches, jalapeno peppers, red bell pepper, ginger, cayenne pepper, and lime juice in a 6-quart saucepan. Gradually stir in powdered pectin. Bring mixture to a full boil over high heat, stirring constantly.
4. Add sugar to fruit mixture, stirring to dissolve. Bring mixture to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam from mixture.
5. Remove jars from simmering water to a clean towel, one at a time, with a jar lifter or pair of tongs. Using a canning funnel, ladle hot preserves into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a heated lid on the jar, and screw a band down evenly and firmly. Place the filled jar in a boiling water bath canner. Repeat procedure with remaining preserves and jars.
6. When canner is full, add enough boiling water to cover jars by 1 to 2 inches. Place lid on canner and bring to a boil. Process preserves for 10 minutes.
7. Using a jar lifter, remove jars from canner and set them upright on a clean towel, and let cool 12 to 24 hours. Do not try to tighten the bands any further at this point. As the jars cool, you might hear a popping noise. Don't worry, this is just to let you know that a vacuum has formed, and the jars are properly sealed.
8. To test each jar for the proper seal, press the center of the lid. The jars are properly sealed if the lid does not flex up and down. If is not sealed, you can refrigerate the jar and use the contents within 2 to 3 weeks. Or you can reprocess the jar with a new lid for the full 10 minutes as described in step 6. Remove bands, and wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place. Store jars up to 1 year.
Makes about 6 (8oz) Jars
3 firm peaches (about 1 lb.)
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers,
chopped
1 tbsp. cilantro, coarsely chopped
12 tbsp. extra virgin olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins.
Cut peaches into thin strips, discarding pits.
Toss with lemon juice.
Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips.
Combine peaches and tomatoes.
Add onions, peppers and cilantro.
Mix well.
Whisk together oil, vinegar and honey.
Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
Spicy Peach Preserves
3-1/2 pounds peaches, peeled and chopped (about 4 cups)*
2 green jalapeno peppers, seeded and minced
1 red bell pepper, seeded and diced
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons fresh lime juice
1 (1.75-ounce) box powdered pectin
5 cups sugar
1. Wash jars, lids, and bands in hot, soapy water and rinse very well. Dry bands and set aside.
2. Keep jars and lids heated in a saucepan of simmering water until ready to fill the jars.
3. Combine peaches, jalapeno peppers, red bell pepper, ginger, cayenne pepper, and lime juice in a 6-quart saucepan. Gradually stir in powdered pectin. Bring mixture to a full boil over high heat, stirring constantly.
4. Add sugar to fruit mixture, stirring to dissolve. Bring mixture to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam from mixture.
5. Remove jars from simmering water to a clean towel, one at a time, with a jar lifter or pair of tongs. Using a canning funnel, ladle hot preserves into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a heated lid on the jar, and screw a band down evenly and firmly. Place the filled jar in a boiling water bath canner. Repeat procedure with remaining preserves and jars.
6. When canner is full, add enough boiling water to cover jars by 1 to 2 inches. Place lid on canner and bring to a boil. Process preserves for 10 minutes.
7. Using a jar lifter, remove jars from canner and set them upright on a clean towel, and let cool 12 to 24 hours. Do not try to tighten the bands any further at this point. As the jars cool, you might hear a popping noise. Don't worry, this is just to let you know that a vacuum has formed, and the jars are properly sealed.
8. To test each jar for the proper seal, press the center of the lid. The jars are properly sealed if the lid does not flex up and down. If is not sealed, you can refrigerate the jar and use the contents within 2 to 3 weeks. Or you can reprocess the jar with a new lid for the full 10 minutes as described in step 6. Remove bands, and wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place. Store jars up to 1 year.
Makes about 6 (8oz) Jars
chubbyalaskagriz
New member
Yum, mama. I make a fresh grilled salmon dish with a delicious sauce made from carmelized onions and store-bought peach preserves. This salsa would be a yummy substitute! Thanks 4 sharing!
I'm currently reading "A Taste of Country Cooking" by legendary Sotuthern cook Edna Lewis. She writes of childhood memories of the season's finest peaches sliced, sugared and served over vanilla ice-cream right outta her Grandpa's churn.
She wrote in the 70's that when she dies, she hopes her mama meets her at the pearly gates with a bowl of this treat to welcome her home. Miss Edna passed away a couple years back and I hope her dream of these peaches sugared by her mama in heaven indeed came true...
I'm currently reading "A Taste of Country Cooking" by legendary Sotuthern cook Edna Lewis. She writes of childhood memories of the season's finest peaches sliced, sugared and served over vanilla ice-cream right outta her Grandpa's churn.
She wrote in the 70's that when she dies, she hopes her mama meets her at the pearly gates with a bowl of this treat to welcome her home. Miss Edna passed away a couple years back and I hope her dream of these peaches sugared by her mama in heaven indeed came true...
M
mrsjimmyp
Guest
Can't help you with this one since I don't can anything. But I do love pickled peaches.
Mama Mangia
Super Moderator
Ok - so it's not a canning recipe - at my age I can get away with anything! LOL
PEACH ICE CREAM
3 cups peach pulp
ice and ice cream salt
2 quarts milk
1 tablespoon lemon juice
1/4 teaspoon salt
1 pint whipping cream
2 cups sugar
1/4 teaspoon almond flavoring
4 eggs, slightly beaten
To the peach pulp add the lemon juice and 1 cup of the sugar--all to stand 1 hour. Add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk. Cook this sugar, egg, and milk mixture over boiling water to make a thick custard. Cool. Add the remainder of milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp. Freeze using 1 part salt to 6 parts ice. Makes 1 gallon.
EASY FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.
Peach Caramel Crisp
You'll need a 9-inch oven-proof short-sided baking dish.
Praline Topping:
1/2 cup sugar
3 T water
1 cup sliced almonds, toasted
1/2 cup all purpose flour
5 T unsalted butter
Peaches:
1/2 cup sugar
3 T water
6 large ripe peaches, peeled, pitted, and cut into 8 wedges each
2 T cornstarch
Topping:
Butter small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.
NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!
Set the oven for 375°. Combine 1/2 cup praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.
In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT'S HOT! Pour caramel into the baking dish, turning dish to coat bottom and sides with caramel. Allow to harden.
Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes, until caramel bubbles and topping browns. Serve warm with vanilla ice cream
Baked Chicken with Peaches
The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the senses of these baked chicken breasts.
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice.
3. Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.
Peaches and Cream Oatmeal
1 cup water
1 pinch of salt
1/2 cup dried "old-fashioned"-style oatmeal
1 teaspoon evaporated cane juice or brown sugar
1/2 peach, peeled and diced
1/4 cup vanilla-flavored soy milk
Bring salted water to a boil. While you wait for the water to boil, combine the evaporated cane juice with the peaches and set aside.
Add the oats to the boiling water, stir and reduce heat to medium-low.
Simmer oats for five minutes or until all the water is absorbed.
Place the serving of cooked oatmeal in a bowl and pour over the soy milk. Top with the sweetened peaches and serve immediately.
Grilled Peaches with Raspberry Sauce
Makes 4 servings
Ingredients:
2 peaches
1 tablespoon walnut or hazelnut oil
1 tablespoon balsamic vinegar
Raspberry Sauce:
1 pint fresh raspberries
1/4 cup confectioner’s sugar
1/4 cup rum, Frangelica, or Amaretto
Grilled Peaches:
Prepare the grill. Halve the peaches, rub the outside with oil and rub the inside with balsamic vinegar. Put the peaches, skin side down on the grill grate. Cook for five minutes, turn and cook for five more minutes. Serve with raspberry sauce.
Raspberry Sauce:
In a saucepan over medium heat mix the raspberries, sugar and liqueur, thoroughly blending all ingredients. When this is blended, remove from heat. If you want, you can push the sauce through a sieve to strain the seeds.
STUFFED PEACH HALVES
4 med. peaches, peeled, halved and seeded
1 tbsp. lemon juice
2 tbsp. unsweetened flaked coconut, toasted
2 tbsp. raisins
1/2 tsp. grated lemon rind
1/2 tsp. ground cinnamon
2 tbsp. vanilla low-fat yogurt
2 tsp. honey
1 tsp. vanilla extract
Coat peach halves with lemon juice and set aside.
Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill.
Yields 8 servings
Mormon Peach Cobbler
Fruit Mixture:
1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.
Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.
Pour the slurry and peaches into a small casserole dish.
--------------------------------------
Topping:
1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
Spoon over the peach mixture so that the fruit is covered. Preheat the oven to 350 degrees.
Bake for 45 minutes or until the top is a golden brown.
Serve hot or cold.
Peach Custard Pie
1/2 cup sugar
2 tsp flour
2 egg yolks
6 peaches peeled and sliced
1 1/2 cup milk
dash of salt
1 unbaked pie crust
Line unbaked pie crust with peaches. Mix flour, sugar, and salt. Beat egg yolks and milk, add to day ingredients. Pour mixture over peaches. Bake slowly at 325 degrees until custard is set.
Top with ice cream or whipped cream.
PEACH ICE CREAM
3 cups peach pulp
ice and ice cream salt
2 quarts milk
1 tablespoon lemon juice
1/4 teaspoon salt
1 pint whipping cream
2 cups sugar
1/4 teaspoon almond flavoring
4 eggs, slightly beaten
To the peach pulp add the lemon juice and 1 cup of the sugar--all to stand 1 hour. Add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk. Cook this sugar, egg, and milk mixture over boiling water to make a thick custard. Cool. Add the remainder of milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp. Freeze using 1 part salt to 6 parts ice. Makes 1 gallon.
EASY FRESH PEACH PIE
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.
Peach Caramel Crisp
You'll need a 9-inch oven-proof short-sided baking dish.
Praline Topping:
1/2 cup sugar
3 T water
1 cup sliced almonds, toasted
1/2 cup all purpose flour
5 T unsalted butter
Peaches:
1/2 cup sugar
3 T water
6 large ripe peaches, peeled, pitted, and cut into 8 wedges each
2 T cornstarch
Topping:
Butter small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.
NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!
Set the oven for 375°. Combine 1/2 cup praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.
In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT'S HOT! Pour caramel into the baking dish, turning dish to coat bottom and sides with caramel. Allow to harden.
Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes, until caramel bubbles and topping browns. Serve warm with vanilla ice cream
Baked Chicken with Peaches
The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the senses of these baked chicken breasts.
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice.
3. Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear.
Peaches and Cream Oatmeal
1 cup water
1 pinch of salt
1/2 cup dried "old-fashioned"-style oatmeal
1 teaspoon evaporated cane juice or brown sugar
1/2 peach, peeled and diced
1/4 cup vanilla-flavored soy milk
Bring salted water to a boil. While you wait for the water to boil, combine the evaporated cane juice with the peaches and set aside.
Add the oats to the boiling water, stir and reduce heat to medium-low.
Simmer oats for five minutes or until all the water is absorbed.
Place the serving of cooked oatmeal in a bowl and pour over the soy milk. Top with the sweetened peaches and serve immediately.
Grilled Peaches with Raspberry Sauce
Makes 4 servings
Ingredients:
2 peaches
1 tablespoon walnut or hazelnut oil
1 tablespoon balsamic vinegar
Raspberry Sauce:
1 pint fresh raspberries
1/4 cup confectioner’s sugar
1/4 cup rum, Frangelica, or Amaretto
Grilled Peaches:
Prepare the grill. Halve the peaches, rub the outside with oil and rub the inside with balsamic vinegar. Put the peaches, skin side down on the grill grate. Cook for five minutes, turn and cook for five more minutes. Serve with raspberry sauce.
Raspberry Sauce:
In a saucepan over medium heat mix the raspberries, sugar and liqueur, thoroughly blending all ingredients. When this is blended, remove from heat. If you want, you can push the sauce through a sieve to strain the seeds.
STUFFED PEACH HALVES
4 med. peaches, peeled, halved and seeded
1 tbsp. lemon juice
2 tbsp. unsweetened flaked coconut, toasted
2 tbsp. raisins
1/2 tsp. grated lemon rind
1/2 tsp. ground cinnamon
2 tbsp. vanilla low-fat yogurt
2 tsp. honey
1 tsp. vanilla extract
Coat peach halves with lemon juice and set aside.
Combine remaining ingredients; stir well. Spoon mixture into cavity of each peach half. Chill.
Yields 8 servings
Mormon Peach Cobbler
Fruit Mixture:
1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices.
Heat until bubbly, stirring as needed. The syrup should thicken to a slurry.
Pour the slurry and peaches into a small casserole dish.
--------------------------------------
Topping:
1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
Spoon over the peach mixture so that the fruit is covered. Preheat the oven to 350 degrees.
Bake for 45 minutes or until the top is a golden brown.
Serve hot or cold.
Peach Custard Pie
1/2 cup sugar
2 tsp flour
2 egg yolks
6 peaches peeled and sliced
1 1/2 cup milk
dash of salt
1 unbaked pie crust
Line unbaked pie crust with peaches. Mix flour, sugar, and salt. Beat egg yolks and milk, add to day ingredients. Pour mixture over peaches. Bake slowly at 325 degrees until custard is set.
Top with ice cream or whipped cream.
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