Wash and rinse pint canning jars; keep hot until ready
erries.).
Make sure your canning equipment is scrupulously clean, and
se the poppyseed or creamy peach filling. Spoon in a couple
Slice peaches; add sugar and lemon juice to peaches.
Mix and let set while cooking glaze.
Bring peach juice concentrate and 5 cups water to a boil.
Dissolve rest of water in clear jel and thicken boiling juice, stirring until thickened.
Remove from heat and add salt, butter and almond extract.
Add peaches to cooked glaze.
Fill canning jars and process.
I pressure can at 5 pounds for 5 to 10 minutes and invert cans to help them seal.
Yields 8 1/2 quarts.
oil; add peaches. Cook until peach skin begins to split, 1
alf; remove pits.
Place peach halves in the water and
Sterilize jars and lids.
In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Peel fruits; discard pits. Mash fruit to a pulp.
Combine fruit pulp, sugar and lemon juice.
Stir over very low heat until sugar dissolves.
Bring to a full rolling boil.
Cook 3 minutes, stirring constantly.
Remove from heat; stir in pectin.
Stir 5 minutes to keep fruit well-distributed.
Pour into 8-oz., sterilized canning jars.
Water-bath process for 10 minutes.
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
ercent done.
Add the Peach Bourbon BBQ sauce during the
minutes.
Place 1 peach half, rounded side down, in
ll but 2 of the peach halves. Whip 3 1/3
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
eanwhile, for the peach topping, combine reserved peach juice with enough cold
he slotted spoon, raise a peach from the water and move
he chicken breasts in the peach mixture and drain slightly.
Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.
Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.
Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.
Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.
br>Meanwhile, to make the peach and cranberry chutney, place peaches