one and a half buckets of peaches,
a lot of sugar, some pectin and lemons later...

12 - 12oz peach jam
10 - 16oz lemon peach sauce
6 - 16oz regular peach jam
2 - 16oz low sugar peach jam
2 - 16oz peach, crushed red pepper and thai green chili
(not too hot, but will be interesting
to see how it changes taste as it ages)

the lemon peach sauce was going to be
peach butter, but then i remembered how
much i liked the smell of the peach butter
yesterday before it cooked down with all
the lemon in it and decided to put some of
that up instead of as peach butter. i
think it will be good over ice cream or as
a base for a pie or pastry filling or even
on biscuits. we'll see.

the crushed red pepper and thai green chili
version was just to give some a little zing,
but it would not be for Ma to eat as she
doesn't like any heat at all. just a bit of
a treat for me.

i didn't put any spices in the rest of
the jam today other than the lemon or peaches.
the house smelled wonderful all day.

most of the smaller 12oz jars will be
given away and the low sugar jars will go
to my dad and step-mom. a jar from each
of the bigger batches will go to the person
who had the tree.

now i wonder how long i should wait before
opening one and giving it a try? hmmm...

and a good night for sleeping,

peace in plinkitude,


songbird

On Sep 5, 8:20*pm, songbird > wrote:
> * one and a half buckets of peaches,
> a lot of sugar, some pectin and lemons later...
>
> * 12 - 12oz peach jam
> * 10 - 16oz lemon peach sauce
> * 6 *- 16oz regular peach jam
> * 2 *- 16oz low sugar peach jam
> * 2 *- 16oz peach, crushed red pepper and thai green chili
> * * * * * (not too hot, but will be interesting
> * * * * * *to see how it changes taste as it ages)
>
> * the lemon peach sauce was going to be
> peach butter, but then i remembered how
> much i liked the smell of the peach butter
> yesterday before it cooked down with all
> the lemon in it and decided to put some of
> that up instead of as peach butter. *i
> think it will be good over ice cream or as
> a base for a pie or pastry filling or even
> on biscuits. *we'll see. *
>
> * the crushed red pepper and thai green chili
> version was just to give some a little zing,
> but it would not be for Ma to eat as she
> doesn't like any heat at all. *just a bit of
> a treat for me.
>
> * i didn't put any spices in the rest of
> the jam today other than the lemon or peaches.
> the house smelled wonderful all day.
>
> * most of the smaller 12oz jars will be
> given away and the low sugar jars will go
> to my dad and step-mom. *a jar from each
> of the bigger batches will go to the person
> who had the tree.
>
> * now i wonder how long i should wait before
> opening one and giving it a try? *hmmm...
>
> * and a good night for sleeping, *
>
> * peace in plinkitude,
>
> * songbird

I was able to get two lug boxes of peaches over the weekend from a
nearby produce market for $.76 per pound! I may have over-purchased a
bit but one didn't seem nearly enough at that price. So far I have

8 half pints peach lavender jam
8 half pints peach ginger jam
11 quarts and 7 pints canned peaches

I'm having trouble with siphoning with the canned peaches so I'm going
to be done with those. I'm thinking fruit leather and most of the
rest just sliced and frozen but your peaches with the chilies sounds
interesting.

A gal I work with told me about an apricot horseradish sauce for
chicken. I'm thinking the peaches could work in the same type of
sauce. I've already tried the ginger peach mixed with miso and a
little rice vinegar (on chicken-flavored seitan for me) and that was
pretty good.

So maybe just some jars of low-sugar unflavored peach sauce to which I
can add different spices.

Best,
Beti

One of my colleagues whispered in my ear a few weeks back "the peaches
in the back are ripe". We have a small peach tree and a small pear
tree behind our office. We already have permission to pick from the
owner. I picked the ripe ones after work that day, they were small but
sweet and packed with flavor. I made a small batch of peach butter--
final yield, 2 pints. OMG, it was good. I spread the love by taking it
to our weekly breakfast.

: - ]

Beti wrote:
....
> I was able to get two lug boxes of peaches over the weekend from a
> nearby produce market for $.76 per pound! I may have over-purchased a
> bit but one didn't seem nearly enough at that price. So far I have
>
> 8 half pints peach lavender jam
> 8 half pints peach ginger jam
> 11 quarts and 7 pints canned peaches
>
> I'm having trouble with siphoning with the canned peaches so I'm going
> to be done with those. I'm thinking fruit leather and most of the
> rest just sliced and frozen but your peaches with the chilies sounds
> interesting.

i have a hard time not fiddling with
recipes at times.

siphoning? do you mean water getting in?
might want to make sure the lids are getting
soft enough and that the lids/rings are getting
tightened down enough (hand tight plus a quarter
turn is what i use). or even adding more water
on top so there is more pressure from the water
on the lid might help.


> A gal I work with told me about an apricot horseradish sauce for
> chicken. I'm thinking the peaches could work in the same type of
> sauce. I've already tried the ginger peach mixed with miso and a
> little rice vinegar (on chicken-flavored seitan for me) and that was
> pretty good.

sounds yum!


> So maybe just some jars of low-sugar unflavored peach sauce to which I
> can add different spices.

i'm not sure how high the acid content of
certain peaches might be. if you have a
particularly sweet white kind the acid level
may not be that high so you might want to
supplement it with lemon juice, ascorbic
acid (vitamin C), or citric acid to be on
the safe side...


songbird

On Sep 7, 10:33*pm, songbird > wrote:
> Beti wrote:
>
> ...
>
> > I was able to get two lug boxes of peaches over the weekend from a
> > nearby produce market for $.76 per pound! *I may have over-purchased a
> > bit but one didn't seem nearly enough at that price. *So far I have
>
> > 8 half pints peach lavender jam
> > 8 half pints peach ginger jam
> > 11 quarts and 7 pints canned peaches
>
> > I'm having trouble with siphoning with the canned peaches so I'm going
> > to be done with those. *I'm thinking fruit leather and most of the
> > rest just sliced and frozen but your peaches with the chilies sounds
> > interesting.
>
> * i have a hard time not fiddling with
> recipes at times.
>
> * siphoning? *do you mean water getting in?
> might want to make sure the lids are getting
> soft enough and that the lids/rings are getting
> tightened down enough (hand tight plus a quarter
> turn is what i use). *or even adding more water
> on top so there is more pressure from the water
> on the lid might help.

Thanks for the reply, songbird, but canning liquid getting OUT is my
issue. Most of the information about this is about pressure canning
(not keeping the pressure constant) or too little headspace (I've
resorted to using a ruler to be as close as possible). I did read an
old post from Ingrid "Ma Pickle" that said she had the same trouble
and then learned she was letting the water boil too vigorously. She
started using a gentler boil and that helped considerably.

Best,

Beti

On 9/9/2011 3:36 PM, Beti wrote:
> On Sep 7, 10:33 pm, > wrote:
>> Beti wrote:
>>
>> ...
>>
>>> I was able to get two lug boxes of peaches over the weekend from a
>>> nearby produce market for $.76 per pound! I may have over-purchased a
>>> bit but one didn't seem nearly enough at that price. So far I have
>>
>>> 8 half pints peach lavender jam
>>> 8 half pints peach ginger jam
>>> 11 quarts and 7 pints canned peaches
>>
>>> I'm having trouble with siphoning with the canned peaches so I'm going
>>> to be done with those. I'm thinking fruit leather and most of the
>>> rest just sliced and frozen but your peaches with the chilies sounds
>>> interesting.
>>
>> i have a hard time not fiddling with
>> recipes at times.
>>
>> siphoning? do you mean water getting in?
>> might want to make sure the lids are getting
>> soft enough and that the lids/rings are getting
>> tightened down enough (hand tight plus a quarter
>> turn is what i use). or even adding more water
>> on top so there is more pressure from the water
>> on the lid might help.
>
> Thanks for the reply, songbird, but canning liquid getting OUT is my
> issue. Most of the information about this is about pressure canning
> (not keeping the pressure constant) or too little headspace (I've
> resorted to using a ruler to be as close as possible). I did read an
> old post from Ingrid "Ma Pickle" that said she had the same trouble
> and then learned she was letting the water boil too vigorously. She
> started using a gentler boil and that helped considerably.
>
> Best,
>
> Beti
That was my solution too Beti. I generally start the boiling water bath
boiling with the gas stove burner all the way up to "HI" which is 16,000
BTU's on our stove. As soon as the vigorous boil starts I cut back to
"3" which is about 6,000 BTU's. Still get a good rolling boil but not so
bad that it bounces the lid on the canner as the really high heat will
do. Haven't had much leakage since I started doing that.

Sorry for not responding sooner but I missed your earlier post somehow.

George