Food recipes
Easy Up To Date "Ole Time Peach Butter" Recipe
Easy Up To Date "Ole Time Peach Butter" Recipe Ingredients: peaches, yellow, raw water, bottled, generic sugars, granulated Directions: Rinse peaches, don't remove skins. Slice thinly, should equal about 9 c.. In a 5...
Easy Up To Date "Ole Time Peach Butter" Recipe
Ingredients:
peaches, yellow, raw
water, bottled, generic
sugars, granulated
Directions:
Rinse peaches, don't remove skins.
Slice thinly, should equal about 9 c..
In a 5 qt saucepan, over moderate heat, stirring occasionally, cook peaches with water till soft (approximately 20 min).
Puree through food mill, discarding the skins.
(Should equal about 6 1/2 c.
puree.)
Pour puree into 13x9x2 inch stainless steel, aluminum or possibly porcelain coated baking pan.
Thoroughly stir in sugar.
Cook in 350 degree oven (no need to preheat) till thick, about 1 1/2 hrs; stir twice during first hour and once again, especially around sides of pan, after removing from oven.
At once upon removal spoon warm mix into clean, dry warm canning jars with 2 part lids leaving 1/2 inch headspace.
With damp towel wipe edge of each jar; cover with caps and bands and screw tight.
Process in boiling water bath for 5 min.
Place jars and wire rack to cold.
Label and store in cold dark place.
Makes about 7 (1/2 pint) jars.
NOTE: If desired you can add in a cinnamon stick (broken in half) to the peaches when you cook them.
Remove the cinnamon before you puree the peaches.
I like it with the cinnamon best.
Ingredients:
peaches, yellow, raw
water, bottled, generic
sugars, granulated
Directions:
Rinse peaches, don't remove skins.
Slice thinly, should equal about 9 c..
In a 5 qt saucepan, over moderate heat, stirring occasionally, cook peaches with water till soft (approximately 20 min).
Puree through food mill, discarding the skins.
(Should equal about 6 1/2 c.
puree.)
Pour puree into 13x9x2 inch stainless steel, aluminum or possibly porcelain coated baking pan.
Thoroughly stir in sugar.
Cook in 350 degree oven (no need to preheat) till thick, about 1 1/2 hrs; stir twice during first hour and once again, especially around sides of pan, after removing from oven.
At once upon removal spoon warm mix into clean, dry warm canning jars with 2 part lids leaving 1/2 inch headspace.
With damp towel wipe edge of each jar; cover with caps and bands and screw tight.
Process in boiling water bath for 5 min.
Place jars and wire rack to cold.
Label and store in cold dark place.
Makes about 7 (1/2 pint) jars.
NOTE: If desired you can add in a cinnamon stick (broken in half) to the peaches when you cook them.
Remove the cinnamon before you puree the peaches.
I like it with the cinnamon best.