Canned Peaches...which recipe to use?

[Dace]

I have two here but they have really different amounts of sugar and vinegar. Can y'all peak at them and tell me which one looks better?

http://www.recipesource.com/misc/canning/spiced-peaches1.html
3 1-quart canning jars
6 pounds peaches
8 cups sugar
2 3/4 cups cider vinegar
4 cinnamon sticks
4 teaspoons whole cloves --


This one has good reviews but a lot less vinegar, sugar and cinnamon
http://allrecipes.com/Recipe/Georgia-Spiced-Peaches/Detail.aspx

6-3/4 pounds firm ripe peaches
2-1/2 pounds white sugar
2/3 cup and 2 teaspoons distilled white vinegar
1-1/3 cups and 1 tablespoon water
8-1/2 whole cloves
1 tablespoon and 1/4 teaspoon crushed cinnamon stick

 

[keljonma]

Dace, are you trying to make spiced peaches or just canned peaches? I know you asked in the purchase price for fruit thread about spiced peaches. Here are my recipes for both.

Spiced Peaches
Yield: about 6 pints

6 lbs peaches (about 2 dozen medium sized peaches)
8 c sugar
2 3/4 c cider vinegar (5% strength)
4 cinnamon sticks
4 tsp whole cloves
1 1/3 c water
Sterilized jars, bands, and lids
Prepared water bath canner

Select peaches that are sweet, and to make the work easier, cling-free (also called freestone). Choose ripe, mature fruit. They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh. Green, unripe peaches will soften but will not ripen, nor have the flavor of tree-ripe peaches.

Wash the peaches in plain cold or lukewarm water. If desired, peel the peaches. Dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice for 2 minutes. The skins will easily slide off.

Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer. Remove pits. [Note: Traditional Southern style is to leave the peaches whole (and stick the cloves into them) You can do this and follow the rest of the directions.

Mix the sugar, water and vinegar in a pot (6 quarts or larger) over medium heat. Stir until sugar is dissolved. [NOTE: The sweetener can be sugar, Splenda, or fruit juice. 4 c of sugar and 4 c of Splenda, makes it sweet, but not loaded with sugar.]

Tie the spices in a double thickness of cheesecloth or put them into a tea ball and add them to the pot. If you prefer spicier peaches, use additional cloves and cinnamon sticks.

Bring the mixture to boiling, cover the pot, and boil for five minutes. Remove the cover and boil for five minutes longer.

Add prepared peaches to hot syrup. Bring syrup to boiling again and simmer peaches for 10 minutes or until tender (covered with a lid or splatter guard).

Fill the sterilized jars within 1/4 inch of the top, run a knife around the inside edge to remove air bubbles, wipe off the top, seat the lid and tighten the ring around them. Put them in the canner and keep them cover with at least 1 inch of water and boiling.

Process pints for 5 minutes and quarts for 10 minutes if at sea level.

If you are at an altitude of 1,000 feet or more, see this chart:
1001 - 6000 ft Above 6000 ft
Half pints or pints 10 minutes 15 minutes
Quarts 15 minutes 20 minutes

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Or you can reheat the contents, re-jar them (with a clean jar and new lid) and the full time in the canner.


Canned Peaches

Peaches (see NOTE below)
Sugar syrup (see below)
Sterilized jars, bands, and lids
Prepared water bath canner

Select peaches that are sweet, and to make the work easier, cling-free (also called freestone). Choose ripe, mature fruit. They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh. Green, unripe peaches will soften but will not ripen, nor have the flavor of tree-ripe peaches.

[NOTE: It takes about 5 good sized peaches to fill a quart jar. An average of 17.5 pounds is needed for 7 quarts; an average of 11 pounds is needed for 9 pints. A bushel weighs 48
pounds and yields 16 to 24 quarts which is an average of 2.5 pounds per quart.]

Wash the peaches in plain cold or lukewarm water. If desired, peel the peaches. Dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and put into a large bowl or pot of cold water and ice for 2 minutes. The skins will easily slide off.

Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer. Remove pits. Sprinkle cut fruit with some Fruit Fresh or one quarter cup lemon juice and stir to cover all pieces.

SUGAR SYRUP: Peaches must be packed in a solution of water and sugar. You can make a light medium or heavy sugar syrup. I usually make a light syrup, as that is what we prefer.
LIGHT: 2 cups sugar, 6 cups water = 7 cups syrup
MEDIUM: 3 cups sugar, 6 cups water = 6.5 cups syrup
HEAVY: 4 cups sugar, 6 cups water = 7 cups syrup

Heat the water, stir in the sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. Have the peaches ready for processing when the syrup is done, or keep it hot but not boiling.

HOT PACK: Add prepared peaches into the barely boiling syrup for 5 minutes. Pack hot peaches into jar to within 1/2 inch of the top.

COLD PACK: Add prepared peaches to the jars. Pour hot syrup over peaches to within 1/2 inch of the top. The fruit should be completely covered.

EITHER METHOD: Make sure the peaches are tightly packed into the jar or they will float after processing.

Fill the sterilized jars with within 1/2 inch of the top, run a knife around the inside edge to remove air bubbles, wipe off the top, seat the lid and tighten the ring around them.

Put them in the canner and keep them cover with at least 1 inch of water and boiling.

Process per table below in boiling water canner

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Or you can reheat the contents, re-jar them (with a clean jar and new lid) and the full time in the canner.


Style of Pack Hot
Jar Size Pints
0 - 1,000ft 20 min
1,001 - 3,000ft 25
3,001 - 6,000ft 30
Above 6,000ft 35

Style of Pack Hot
Jar Size Quarts
0 - 1,000ft 25 min
1,001 - 3,000ft 30
3,001 - 6,000ft 35
Above 6,000ft 40

Style of Pack Cold
Jar Size Pints
0 - 1,000ft 25 min
1,001 - 3,000ft 30
3,001 - 6,000ft 35
Above 6,000ft 40

Style of Pack Cold
Jar Size Quarts
0 - 1,000ft 30 min
1,001 - 3,000ft 35
3,001 - 6,000ft 40
Above 6,000ft 45

 

[Dace]

Thank you Keljon....I wanted to make spiced peaches for my MIL. She always talks about them in the fall around the holidays and I'd like to make her some for Christmas.

 

[keljonma]

And here is a good recipe for using your homemade canned peaches.

Peach cobbler
Paula Deen cobbler recipe...It's very good with vanilla ice cream...

8 tablespoons ( 1 stick) butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
One quart jar of canned sliced peaches in syrup, undrained (28 oz can if store bought)

Preheat oven to 350. Put butter in deep baking dish and place in oven to melt.. Mix sugar and flour, add milk slowly to prevent lumping.. Pour over melted butter.. Do not stir.. Spoon fruit on top, gently pouring in syrup.. Still do not stir, batter will rise to top during baking. ..Bake for 30 to 45 minutes...Good with whipped cream or vanilla ice cream

ALTERNATE: Combine in saucepan 2 cups of fresh fruit, 1 cup of sugar and 1 cup of water. Bring mixture to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved.. Substitute this for the canned peaches.


To substitute for Self-Rising Flour:
Amount: 1 cup
Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt

 

[Dace]

LMBO!!! My cooking class is making that on Thursday...just printed it out this morning!

 

[keljonma]