Tuesday, September 28, 2010

Canning Peaches

I love friends that have mature peach trees that like to share their crop....
This past week has been fun with all the canning.  For anyone new to canning, hopefully this will be a good resource as what to do.  The information comes from USU Extension, as well as the USDA recommendations for canning.  We do want to be safe!

1.  Select firm, ripe peaches of good quality.
2.  An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.

Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.

Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.

Adjust lids and process in Boiling Water Bath Canner.

For Hot Pack:
Pints:   1-1000 ft: 20 min; 1001-3000 ft: 25 min; 3001-6000 ft: 30 min; Above 6000 ft: 35 min
Quarts  1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40min

For Raw Pack:
Pints: 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40 min

Quarts 1-1000 ft: 30 min; 1001-3000 ft: 35 min; 3001-6000 ft: 40 min; Above 6000 ft: 45min

Peaches in boiling water for 30-60 seconds. Slip off the skins.

Slice peaches, and then simmer for 3-5 minutes (for hot pack method).

Fill Jars with fruit and hot syrup.... And Process!

The Finished Product!

Thursday, September 9, 2010

Mom's Peach Pie

Time for peaches! Yay! We had an unfortunate event where TWO of our laden peach branches snapped in the windstorm the other day.  Luckily, the peaches were perfectly ripe.  So, we got to make a couple of pies.  This recipe was the one my mom used to make growing up.  Yum!  A perfect ending to some wonderful peaches.

Mom's Peach Pie
3/4 cup sugar
1 1/2 TB flour
1 TB instant tapioca
1/2 tsp cinnamon
5 cups sliced, peeled fresh peaches
2 TB butter
Additional 1 TB tapioca
Pastry for a 2-crust pie

Combine sugar, flour, 1 TB tapioca, and cinnamon.  Add to peaches and mix lightly.

Fit pie crust to pie pan.  Sprinkly with 1 TB tapioca.  Pour in peach mixtrue and dot with butter.  Place top crust on pie, flute edges, and cut slits in the top crust.

Bake at 425 degrees F for 12 minutes.  Reduce heat to 375 F and bake additional 30-40 minutes until pie is golden brown.  Serve with fresh whipped cream, or ice cream. 

Our fresh peaches- Yum!

The dry ingredients mixed together

Pie Crust with the tapioca sprinkled in.  This helps thicken the sauce.

Dot the peach mixture with butter.

Flute the edges- don't forget to slit them!

The finished product.


Wednesday, September 1, 2010

Zucchini Cake- Yum!

What better way to use up your zucchini than in this rich, moise, super yummy, fantastic cake? We had some friends over this past weekend and they were in charge of the dessert. WOW!! It was sooooo good. She was nice enough to share the recipe (thanks Vanessa!!) In the past 3 days we have made it twice more.

Chocolate Zuccini Cake Recipe

1/2 cup margarine or butter
1/2 cup oil
1 1/3 cup sugar
2 eggs
2 cups grated zuccini (if the zucchini is large, remove seeds first)
2 1/2 cups flour
1 tsp vanilla
1/2 cup buttermilk
4 TBS cocoa
1/2 tsp cinnamon
1 tsp baking powder
1 tsp soda
1 tsp salt

Mix all wet ingredients first, then dry ingredients.
Grease a 9X13" pan (I also tried it in 2 (9 inch) pans- works perfect- keep one and give one away)

3/4 Cup Pecans-chopped
3/4 Cup Brown Sugar
3/4 Cup Chocolate chips
Mix together and sprinkle on the top. Pat it down just a little.

Bake at 350 for 40-45 min.

Serve warm with vanilla Ice Cream!

Our new favorite cake!!