Canning Peaches

This is my second year at giving canning a try. Last year I started off with the quick and easy fruit freezer jams and even tried a couple of recipes using the traditional canning methods. Freezer jam is super-easy and pretty much fool-proof. If it just happens not to set, then we consider it syrup--great on ice cream and pancakes! No complaints! I've always been intimidated by traditional canning but with the support and help of my friend, Mary, it was much easier than I had ever imagined!

Last year I made peach freezer jam (using Sure Jell), peach-rosemary jam, and peach salsa with peaches from my brother's peach tree and some peaches from the Western Slope. (Recipes below)

This year I plan on making the same recipes and maybe even a couple of new recipes (peach butter and ???) using peaches from the Western Slope. We purchased these from family who was other family that lives in Hotchkiss, CO. I have forgotten what variety of peach they are but they are supposed to be excellent for canning! (I have plans for making peach yogurt AND peach frozen yogurt along with some peach pies or cobblers or . . . you know, peach desserts!)

PEACH-ROSEMARY JAM
Ingredients

Makes about 1 quart

• 3 pounds yellow peaches, peeled
• 1/3 cup fresh lemon juice
• 4 3/4 cups sugar
• 4 large sprigs fresh rosemary

Directions

1. Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
2. Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
3. Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

--------------------------------------------------
PEACH SALSA

Peach Salsa [ canned ]

See: Canning Salsa Safety

6 cups prepared peaches, about 12 medium or 3 pound (1.4 kg)
1 ¼ cups chopped red onion
4 jalapeño peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro or coriander
½ cup white vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within ¼ inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.

Tweet

Pin It