Bottled Peaches Recipes
PICKLED PEACHES
These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them.
Provided by MISSCOOKSALOT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 32
Number Of Ingredients 5
Steps:
- Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
- Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 28.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
OUR 16+ BEST CANNED PEACHES RECIPES (+FRIED PEACH PIES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 42m
Number Of Ingredients 5
Steps:
- Use a rolling pin to flatten each biscuit.
- Drain the canned peaches and add two slices of peach to the dough.
- Fold the dough over and crimp the edges.
- Fry in oil until brown on all sides.
Nutrition Facts : Calories 260 kcal, ServingSize 1 serving
CANNED PEACHES
AARP Magazine project director , Elizabeth Andress, Ph.D. says, "When processing food the National Center for Home Food Preservation, has the following advice: Follow tested recipes carefully.Glass jars and rings may be recycled, but do not reuse the self-sealing lids. Store home-canned foods in a cool,dry dark place, from 50^F...
Provided by Pat Duran
Categories Other Desserts
Time 35m
Number Of Ingredients 4
Steps:
- 1. Sterilize canning jars and rings by simmering them in hot water for at least 10 minutes, until ready to use. Have lids nearby. In anothe saucepan,dip fruit in boiling water and slip off skins. Cut in half, remove pits, and slice. Mix ascorbic or citric acid with water according to package directions and coat peaches to prevent darkening. Pack peach slices in jars, almost to the top. Bring the apple or white-grape juice to a boil and ladle it over the peaches, leaving 1/2-inch of headspace. Adjust lids and process in a boiling water canner, with jars covered by 2-inches of boiling water, for 20 to 25 minutes. Remove jars from canner and allow to cool for 12 hours. Unscrew metal rings to make sure lids are sealed.(Each lid should be indented in the center). Store in a cool, dark, dry place for not longer than one year.
PICKLED PEACHES
Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches., In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
More about "bottled peaches recipes"
BOTTLED PEACHES - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
Author Kathy PatersonEstimated Reading Time 1 minCategory Weekend Meals
- Place the sugar and water in a large pan and place over a low heat until the sugar dissolves. Turn up the heat, add the vanilla, cinnamon, the pared rind of the lemon and the ginger and bring to the boil. Boil until you have a clear syrup.
- Peel and slice the peaches (cutting around the stone) straight into a large bowl with the juice of the pared lemon. Toss together well to coat peach slices in lemon juice. (This prevents discolouration. If you are preserving large quantities of peaches keep slices in acidulated water.)
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