It is a wonderful time to be canning...a wonderful time to be making perserves!
Old Fashion Peach Perserves
Makes 6 cups
5 pounds ripe peaches
4 cups granulated sugar
1/4 cup fresh lemon juice
Old Fashion Peach Perserves
Makes 6 cups
5 pounds ripe peaches
4 cups granulated sugar
1/4 cup fresh lemon juice
1-2 teaspoons of real butter
Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place peaches in boiling water for 45 seconds, then immediately transfer to ice bath. Remove skins from peaches. Halve peaches and remove pits. Cut each half into 6 to 8 slices or into cubes if your guests prefer.
Bring peaches, sugar, and lemon juice to a simmer in a large pot. Continue to cook for 15 minutes (fresh peaches will render alot of juice) or until your pot becomes the consistency of perserves, stirring occasionally. As the fruit begins to foam, add the butter to control the foam. To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Tighten the tops and place the jars upside down on a clean kitchen towel for 5 minutes. Turn the jars up right, and listen for them to pop (vacuum) as they cool. If the lid does not pop (button go down) place that jar in the frig and use within 3-4 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year...if they last that long! Enjoy the canning, and enjoy the perserves on fresh baked biscuits right out of Grandmother's iron skillet.
Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X in bottom of peaches with a paring knife. Place peaches in boiling water for 45 seconds, then immediately transfer to ice bath. Remove skins from peaches. Halve peaches and remove pits. Cut each half into 6 to 8 slices or into cubes if your guests prefer.
Bring peaches, sugar, and lemon juice to a simmer in a large pot. Continue to cook for 15 minutes (fresh peaches will render alot of juice) or until your pot becomes the consistency of perserves, stirring occasionally. As the fruit begins to foam, add the butter to control the foam. To seal and process, fill hot, sterilized jars with hot preserves, leaving 1/4-inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth, and cover tightly with sterilized lids and screw tops. Tighten the tops and place the jars upside down on a clean kitchen towel for 5 minutes. Turn the jars up right, and listen for them to pop (vacuum) as they cool. If the lid does not pop (button go down) place that jar in the frig and use within 3-4 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year...if they last that long! Enjoy the canning, and enjoy the perserves on fresh baked biscuits right out of Grandmother's iron skillet.
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