Corn Woman
Almost Self-Reliant
Peach Jam 6 half pints and just started picking 1 of my 4 trees so more jam and bottled peaches. The trees are loaded this year however they are small but still delicious.
WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
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Boogity
Almost Self-Reliant
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Actually this was yesterday when I processed 55 lb. of tomatoes. Lots of work! 24 pt. of halves and quarters, and 9 pt. thick sauce.
I'm always amazed at how many tomatoes it takes to make the sauce. I simmered those little boogers for three hours to get the consistency I wanted. A few years ago I tried to make ketchup with only 10 lb. of Roma tomatoes and I think I got about 6 oz. of ketchup. Then I messed up on the ingredients and it didn't taste right - never again. Those little bottles of ketchup on the store shelves have a whole new appreciation from me.
I'm always amazed at how many tomatoes it takes to make the sauce. I simmered those little boogers for three hours to get the consistency I wanted. A few years ago I tried to make ketchup with only 10 lb. of Roma tomatoes and I think I got about 6 oz. of ketchup. Then I messed up on the ingredients and it didn't taste right - never again. Those little bottles of ketchup on the store shelves have a whole new appreciation from me.
TanksHill
Super Self-Sufficient
I picked up two cases of organic seconds yesterday. Maybe about 50 lbs. I processesed them into 18 quarts of spaghetti sauce this morning. Good to see it finished.
G
G
BarredBuff
El Presidente de Pollo
I got 30 pounds of peaches...
and made the following...the peach rum sauce and
peach vanilla sauce...are absolutely scrumptious...
i used homemade vanilla extract...
french vanilla peach sauce
peal and pit as many peaches as you'd like. I usually do between 10 and 12 at a time. Then pulse in the food processer until perfectly smooth. Heat over medium heat for about 20-30 minutes w/ 1 scrapped/split vanilla bean. 2 Tbsp lemon juice and as much sugar as you want. I usually only do 1 cup or less... my husband prefers more. Just add and test.
Peach Rum Sauce
From the Ball Complete Book of Home Preserving:
6 cups chopped, pitted, peeled peaches, drained and treated for browning
2 cups lightly packed brown sugar
2 cups white sugar
3/4 cups rum, I use spiced rum
...
1 tsp grated lemon zest
Combine all ingredients and bring to a boil. Stir constantly.
Reduce heat and boil until thickened. About 20 minutes.
Fill jars to a 1/4" headspace.
Seal jars.
Peach Melba Jam Recipe
This jam can be enjoyed as soon as it is cool enough to eat. Place some in a glass or ceramic container in the refrigerator and can the rest.
Ingredients
4 cups of pitted, chopped up fresh peaches
1 cup of raspberries, fresh or frozen
Juice of one lemon
1 - 2 cups sugar
To Make the Jam
1.Chop up whole peaches and put in large cooking pot.
2.Squeeze juice of one lemon and strain out seeds.
3.Add lemon juice to peaches
4.Mash peaches and lemon juice well with a potato masher.
5.Turn on heat and bring to a boil over medium heat.
6.Cover and simmer for ten minutes, stirring occasionally.
7.Now stir in raspberries and sugar.
8.Increase heat to medium high
9.Boil rapidly and stir often for 20 - 25 minutes (if jam seems to get thick sooner, it is okay to boil and stir for less time.)
10.Remove from heat and skim off of foam.
11.Proceed with canning.
Process 10 minutes for 1/2 pints.
Yields about 7 jars.
and made the following...the peach rum sauce and
peach vanilla sauce...are absolutely scrumptious...
i used homemade vanilla extract...
french vanilla peach sauce
peal and pit as many peaches as you'd like. I usually do between 10 and 12 at a time. Then pulse in the food processer until perfectly smooth. Heat over medium heat for about 20-30 minutes w/ 1 scrapped/split vanilla bean. 2 Tbsp lemon juice and as much sugar as you want. I usually only do 1 cup or less... my husband prefers more. Just add and test.
Peach Rum Sauce
From the Ball Complete Book of Home Preserving:
6 cups chopped, pitted, peeled peaches, drained and treated for browning
2 cups lightly packed brown sugar
2 cups white sugar
3/4 cups rum, I use spiced rum
...
1 tsp grated lemon zest
Combine all ingredients and bring to a boil. Stir constantly.
Reduce heat and boil until thickened. About 20 minutes.
Fill jars to a 1/4" headspace.
Seal jars.
Peach Melba Jam Recipe
This jam can be enjoyed as soon as it is cool enough to eat. Place some in a glass or ceramic container in the refrigerator and can the rest.
Ingredients
4 cups of pitted, chopped up fresh peaches
1 cup of raspberries, fresh or frozen
Juice of one lemon
1 - 2 cups sugar
To Make the Jam
1.Chop up whole peaches and put in large cooking pot.
2.Squeeze juice of one lemon and strain out seeds.
3.Add lemon juice to peaches
4.Mash peaches and lemon juice well with a potato masher.
5.Turn on heat and bring to a boil over medium heat.
6.Cover and simmer for ten minutes, stirring occasionally.
7.Now stir in raspberries and sugar.
8.Increase heat to medium high
9.Boil rapidly and stir often for 20 - 25 minutes (if jam seems to get thick sooner, it is okay to boil and stir for less time.)
10.Remove from heat and skim off of foam.
11.Proceed with canning.
Process 10 minutes for 1/2 pints.
Yields about 7 jars.
yardfarmer
Enjoys Recycling
Tuna boats are coming in on the coast, so DW and I took a road trip. Canned 21 (1/2) pints of fresh albacore tuna. Then did 9 pints of sirloin to help clear out the freezer.
sparks
Lovin' The Homestead
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23 pints of salsa and 6 pints of tomatilla salsa..Tomorrow apple pie filling.
Salmon..yum..lucky!
Salmon..yum..lucky!Wish we still lived near the ocean and could easily get salmon and tuna like when I was a kid--you are really going to enjoy those jars in the months to come!yardfarmer said:
Were the lids all from the same box? You might have a bad box of lidsk15n1 said:
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My girls and I hit the farmer's market first thing this morning:
Turned 10 lbs of pickling cukes and a big bunch of fresh dill plus several onions pulled fresh from the garden into 7 quarts of Dill Pickles and 5 pints of Bread & Butter Pickles.
We also bought 60 lbs of peaches that we'll can up tomorrow!
