msmemory_archive (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
msmemory_archive) wrote2004-08-16 02:23 pm
msmemory_archive) wrote2004-08-16 02:23 pm
Peaches
OK, so I was at the Nashoba Valley Winery on Saturday with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
jducoeur, and they had fresh peaches for sale. They'd sell you a small bag and let you select your fruit from their baskets (or for a different price, you could go out to the trees and pick your own).
Anyway, the small bag wasn't nearly as small as it had looked empty, and I now have lots of fresh peaches.
Serving/preserving ideas are invited! (Note that I have never canned anything & don't yet know how.)
jducoeur, and they had fresh peaches for sale. They'd sell you a small bag and let you select your fruit from their baskets (or for a different price, you could go out to the trees and pick your own).Anyway, the small bag wasn't nearly as small as it had looked empty, and I now have lots of fresh peaches.
Serving/preserving ideas are invited! (Note that I have never canned anything & don't yet know how.)
no subject
And do I want cheap brandy (like I put in my Sangria) or the real stuff?
no subject
Peaches, Brandied
GENERAL HANDLING
Boiling water bath only. Use Hot Pack only. Use jars only (because they look so pretty, which is part of their fun). The peaches should be small to medium in size, firm-ripe, and with attractive color; blemish-free of course.
Wash. Using a coarse-textured towel, rub off all their fuzz. Weigh them.
For every 1 pound of peaches, make a Heavy Sirup of 1 cup sugar to 1 cup water. Bring sirup to boiling and, when sugar is dissolved, add the whole peaches and simmer them for 5 minutes. Drain; save the sirup and keep it hot.
Without crushing, fit peaches in hot jars, leaving 1/2 inch of headroom. Pour two tablespoons of brandy over the peaches in each 1-pint jar, using proportionately more brandy for quarts. Fill jars with hot sirup, leaving 1/2 inch of headroom; adjust lids. Process in a Boiling-Water Bath (212 F.) -- pints for 15 minutes, quarts for 20 minutes. Remove jars; complete seals if necessary [only if using bail-top lids].
I *think* I've done this with sliced peaches and less brandy, too, but my memory might be faulty. If you can't readily get instructions for boiling water bath canning, drop me an email and I'll either loan you a book or type out the directions. I'd loan you my canner but after many years it sprung a slow leak and was given over to Steve for immersion water of his plants. Any deep (like 3-4 inches deeper than your jars) pot should work.
I wouldn't go for top of the line brandy, but I'd get something I wouldn't mind tasting because you will taste it. Mmmm...