Chop pickled peaches, removing pits.
Reserve 1 cup juice. Dissolve jello in boiling water; add chopped peaches, pineapple and nuts.
Pour into serving dish and chill until set.
el the peaches: I like
About 1 hour before serving, start heating oven to 375\u00b0.
In large bowl with fork, combine bread crumbs, milk, eggs, salt, Tabasco, m.s.g. and poultry seasoning until mixed.
Add chunks of salmon with fork; mix well.
Lightly turn into greased 9 x 5 x 3-inch loaf pan; smooth off top.
Bake for 45 minutes or until firm in center.
Turn out.
Place right side up on heated platter. Serve, sliced, with peaches as the garnish and Creamy Pea and Scallion Sauce over each slice.
Makes 4 servings.
Boil water with vinegar.
Pour into gelatin and stir until gelatin is dissolved.
Add peach juice.
Blend.
Add peaches and pecans.
Pour into a square glass dish and refrigerate until congealed.
To serve, cut into squares and put on bed of lettuce. Top with a dollop of mayonnaise.
Serves 6 to 8.
Tie spices in cloth bag.
Blanch peaches one minute in boiling water.
Plunge into cold water to cool, then peel.
Freestone peaches can be pickled whole or split to remove seed.
Make syrup by boiling 2 cups sugar, water and vinegar for 3 minutes.
If peaches are halved, boil 1 minute.
Add remainder; cook until tender, not mushy.
Cover and let stand for a day.
Drain off syrup and reheat.
Pack in hot, sterile jars.
Cover with syrup. Process pints 15 minutes below boiling.
Drain peaches, saving 1 cup juice.
Heat juice and dissolve jello.
Add water, orange juice and lemon juice.
Cut up peaches and add peaches and nuts to mixture; congeal.
Boil sugar, vinegar and spices together in a large kettle. Add peaches and cook on simmer 10 minutes or until done.
Place in sterile glass jars and seal.
Place whole
peeled
peaches in lightly salted water to soak and prevent darkening,
no
more
than 20 minutes.
Bring water and sugar to a
boil
in pot.
Add pickling spice.
Keep boiling. Drop peaches in hot liquid;
they will change color. Spoon peaches into hot
sterilized jars.
Cover with syrup and seal.
Try small pod of hot pepper in a few jars.
Dissolve jello in water, cool. Drain peaches, take off kernel. Add gelatin to 2/3 cup juice. Add a little bit of water to the peach juice. Add celery, nuts and chopped peaches. Let set until congealed.
Wash and peel peaches.
Drop peeled peaches into cold salt and vinegar
Peel peaches and leave whole.
Bring to boil the sugar, cinnamon, cloves, water and vinegar.
Boil 2 or 3 minutes; add the peaches and cook a few minutes until the peaches are tender.
Put peaches in sterilized jars.
Fill with the liquid and seal.
Clingstone peaches are the best for making pickles.
If clingstone's are unavailable, use regular peaches, quartered.
Dip in boiling water and remove skins.
Stick each peach with 4 to 6 cloves and drop immediately into a boiling hot syrup made of vinegar, sugar and stick cinnamon.
Boil slowly until peaches are tender (8 to 10 minutes).
Pack into jars.
Add hot syrup and seal.
Makes 2 quarts.
Wash
and remove pits from the peaches.
Peaches should be green
and\tfirm.
Mix
brown sugar, water, Hawaiian salt, five spice
powder and cider vinegar together in a large pot; cook until
it
boils.
Add li hing mui; mix together.
Cool. Mix
with cut up peaches; store in sterilized jars.
Refrigerate.
Select firm, ripened peaches.
Peel peaches.
Combine sugar, vinegar and spices.
Can use pickling spices, but remove peppers. Boil 10 minutes.
Add a few peaches at a time in boiling sugar and cook until just tender.
Pack in sterilized jars.
Fill with boiling syrup and seal.
Drop peaches in hot water just long enough to loosen the skin. Peel peaches and drop in pan of cold salt water to retain their color.
Add sugar, vinegar and red hots to a large pot and bring to a boil.
Add peaches.
Cook until tender.
Put into hot sterile jars and seal with hot lids or process in hot water bath for 10 minutes.
Use juice from peaches and cherries. Add water or orange juice to make 4 cups liquid.
Heat 2 cups liquid and dissolve the gelatin.
Add the other 2 cups liquid.
Chill until it begins to jell.
Cut up fruit and add
marmalade and nuts to gelatin mixture.
Pour into a large ring and allow to set. Serves 12 to 16.
Make a syrup with the sugar, vinegar and cinnamon.
Cook together for 20 minutes.
Rub skin off peaches by dipping in boiling water.
Rub with cloth.
Stick 2 cloves in each peach. Cook in syrup until peaches are tender.
Put peaches in jar and boil syrup 10 minutes after peaches have been removed.
Pour syrup over peaches and seal.
br>Add spice bag and peaches to syrup.
Simmer for
Bring all ingredients except the peaches to a boil.
When it reaches boiling stage, add peeled cling peaches.
Boil about 15 minutes or until peaches look clear.
Pack hot peaches in sterilized jars; cover with the syrup and seal.
They look real pretty if you put some of the spices in the jars.
Combine sugar, vinegar, salt and spice in a large kettle. Bring to a boil and boil for 5 minutes.
Add a dozen peaches at a time and cook slowly until tender.
Remove and pack in sterilized jars.
Continue to cook peaches 12 at a time until all are cooked and packed in jars.
Boil the remaining syrup over moderate heat for about 15 minutes or until thick as desired.
Pour over peaches in jars and seal.