| T O P I C R E V I E W |
| treelady |
Posted - Jul 22 2009 : 10:17:02 AM
Does anyone know if you have to make peach butter from fresh peaches or can frozen be substituted. I tried making a batch of crockpot peach butter from a recipe I found on the internet this weekend, but it just wouldn't thicken up and by the time I thought it was thick enough, it tasted burnt. We were in Georgia in February and bought the most wonderful jars of it and I was hoping I could recreate it. What am I doing wrong? Thanks for your help.
Julie
With the new day comes new strength and new thoughts. |
| 11 L A T E S T R E P L I E S (Newest First) |
| Suzan |
Posted - Jul 31 2009 : 07:21:39 AM
Just picked up 1/2 bushel of freestones at the farmers market, that's tomorrow's project! |
| levisgrammy |
Posted - Jul 31 2009 : 06:24:02 AM
Shirley,
Thank you so much for sharing. Can't wait for the freestones to be ready here so I can make this.
I LOVE peach pie.
God is good....all the time.
Denise
www.torisgram.etsy.com |
| Rivergirl_2007 |
Posted - Jul 30 2009 : 7:10:41 PM
Suzanne is right in that it takes a very long time to get the butter to a good consistency.
Here is my Peach Pie Filling recipe: Makes 7 qt jars - enough for 7 pies.
6 qts fresh peaches (44-48 med peaches - about 11 lbs, peeled and sliced
1 tsp ascorbic acid, 7 C sugar, 2 C + 3 Tbs Clearjel (or about 1/2 to 2/3 the amount of cornstarch), 1 tsp cinnamon, 5-1/4 C cold water, 1 tsp almond extract, 1-3/4 C bottled lemon juice or the juice of about 14 med lemons.
Place the peaches in 1 gallon of water containing ascorbic acit to prevent browning. Place 6 C of fruit at a time in the boiling water. Boil ea batch for 1 min after the water returns to a boil. Drain, but keep fruit hot in a covered bowl or pot. Combine sugar, Clearjel or cornstarch, and cinnamon in a lg kettle. Stir in the water and almond extract. Stir and cook over med-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 min, stirring constantly. Fold in drained peaches and continue to heat for 3 min. Fill jars immediately leaving 1 inch headspace. Cap and seal. Process in boiling water bath for 30 min. |
| levisgrammy |
Posted - Jul 27 2009 : 3:52:23 PM
Thanks Suzan. I am hoping Shirley will sharing her pie filling recipe that she cans as I have a really hard time getting my filling to come out right.
God is good....all the time.
Denise
www.torisgram.etsy.com |
| Suzan |
Posted - Jul 27 2009 : 05:26:14 AM
Yes, Denise, I will just jump in here...I put mine in the crockpot and it actually takes close to 24 hrs. It really is a set and forget kind of thing...then I can when it is ready. It is sooooo good! |
| levisgrammy |
Posted - Jul 26 2009 : 4:42:07 PM
Shirley,
Would you be willing to share your pie filling recipe too?
I am going to try the peach butter. Sounds wonderful. I wonder if you could put that in the crockpot and let it go overnight then do the canning in the morning?
Denise
www.torisgram.etsy.com |
| treelady |
Posted - Jul 25 2009 : 08:21:40 AM
Thank you Suzanne, I just picked up peaches yesterday so test trial number 2 is coming up today. Keep you fingers crossed. Hosanna, how lucky of you to have a 1944 magazine, it most be fasinating to see how things have changed.
Juile
With the new day comes new strength and new thoughts. |
| Suzan |
Posted - Jul 24 2009 : 09:27:35 AM
Shirley, Me too! I just picked up 1/2 bushel of drops and will be putting your peach butter on tonight! How do you do the brandy? |
| Rivergirl_2007 |
Posted - Jul 23 2009 : 6:43:24 PM
Suzanne - thanks for the comment on my peach butter recipe. I just got peaches today and plan to make the butter this weekend, along with my brandy, pie filling, sauce, and peaches in syrup. It is always nice to hear that the recipe went well for someone else. |
| Suzan |
Posted - Jul 22 2009 : 3:14:55 PM
Here's a recipe that was posted last year by one of the girls here, Rivergirl2007. I made it and it is easy and delicious. Only problem I had was that I didn't make enough!
"It is made in a slow cooker and really makes the house smell great while cooking. Peel your peaches and chop into a blender or food processor to puree. Fill your crockpot to about an inch from the top. Add 2 Tbsp ground cinnamon, 1 tsp ground cloves, 1/2 tsp allspice and 4 cups of sugar (or Splenda). Cover your pot with a loose fitting lid or a splatter guard so that steam will escape allowing the butter to cook down. Cook on low 6-12 hours, depending on the consistency you want. It should reduce to about one-half. I like mine thick so I let it go quite a while. I usually blend it again with a mixer or submersion blender before filling my jars. Process pints and half-pints 5 min. in a water bath canner (qts - 10 min). I hope you enjoy making this."
Here's the link to the topic:
http://www.maryjanesfarm.com/snitz/topic.asp?TOPIC_ID=22199&whichpage=1&SearchTerms=peach%2Cbutter |
| Hosanna |
Posted - Jul 22 2009 : 1:38:20 PM
I've never made peach butter before, but I read your post and recalled that I have a 1944 magazine that describes how to do it:
"..........crush peaches (skins and pits removed; simmer until soft. Press through a sieve; measure sieved peaches. Add 1/2 as much sugar and a few grains of salt. Bring to boiling point. Boil, stirring frequently, until thick and no rim of liquid separates out when butter is dropped on a cold surface. Pour into hot, sterilized pint jars, filling to the top......." It also says that you can add a stick of cinnamon and whole cloves tied in a cheese cloth to the butter while cooking.
I don't know, though; I have never tried it. Sounds good. |
