logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Full Schedule
g
g Home Cooking Site

BellaOnline's Home Cooking Editor

g

Peach Butter

Guest Author - Sandy Moyer

Peach Butter

Peach butter is a delicious alternative to jams and jellies. Making it is a bit time consuming but easy.

  • 10 pounds fully ripe peaches (about 30 medium to large size peaches)
  • 1 cup water
  • 1 cup orange juice
  • 5-1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger

Preparation -
Wash the peaches... place the peaches in a large colander and rinse thoroughly under running water. Cut out any brown spots and peel the peaches. Or, to easily remove the skin.... Immerse the peaches in boiling water for 30 to 60 seconds. Remove from the boiling water and immediately place them in a bowl of ice water. Slip the skins off the peaches.

Cut the peaches into halves or quarters and remove the pits. Place the peeled and pitted peaches, water, and orange juice in a stockpot or very large saucepan. Bring to a boil; reduce heat, and simmer for about 10 minutes, or until the peaches are softened, stirring frequently. Remove from heat and let cool for about a half hour then place the cooked peaches in a food processor or blender. Puree until smooth.

Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a boil; stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger. Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the consistency of applesauce or apple butter, stirring often.

Spoon the peach butter into hot half pint or pint size canning jars. Fill to within 1/2 inch from the top of the jars. Wipe the jar rims. Place the caps and rings on the jars. Place the filled jars in a boiling water bath canner with the water level about one inch above the top of the jars. Process half pint jars in a boiling water bath for 10 minutes. Process pint jars in a boiling water bath for 15 minutes. (If you need more information boiling water bath canning, see Successful Home Canning.)


21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.


Add Peach+Butter to Twitter Add Peach+Butter to Facebook Add Peach+Butter to MySpace Add Peach+Butter to Del.icio.us Digg Peach+Butter Add Peach+Butter to Yahoo My Web Add Peach+Butter to Google Bookmarks Add Peach+Butter to Stumbleupon Add Peach+Butter to Reddit




The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Successful Home Canning
RSS
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Home Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

g


g features
Strawberry and Toasted Almonds Salad Recipe

Cool Cucumber Facts and Recipe Ideas

Stuffed Pork Rolls with Spinach Saute Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor