| T O P I C R E V I E W |
| vintagediva1 |
Posted - Aug 29 2009 : 2:37:01 PM
Just mqade a batch with the peels and pits from making peach pie filling
Simmer with vinegar for 15 minutes, strain and put in pint bottles. Recipe says it will keep in the refrigerator for up to a year .
Think I will try it in chicken salad mixed with the mayo. Also may try to make a marinade for chicken.
It sure is a pretty color and I love making something out of the stuff I would otherwise throw away.
Now I'm wonderinf if I could freeze it
Michele
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
Love that good ole vintage junk |
| 6 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Aug 31 2009 : 08:14:10 AM
That sounds great Michele! I'm going to try that next time I get peaches :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| Rivergirl_2007 |
Posted - Aug 30 2009 : 8:53:32 PM
Maggie - how did you make peach liqeuer? I make peach brandy, but do not know how to use the pits and peel.
I know how to do a lot of things, but am somewhat "dumb" about others. How do you use fruit vinegar? |
| Countrybaker |
Posted - Aug 30 2009 : 2:57:50 PM
I am going to make this on Monday!
Laugh when you should and apologize when you should and let go of what you can't change |
| prairielandherbs |
Posted - Aug 30 2009 : 07:12:50 AM
No need to freeze or can it. It keeps just fine for years as-is! I made peach liqeuer last year from the pits
and peels and that worked great too. |
| geminidream62 |
Posted - Aug 30 2009 : 06:54:51 AM
What a neat idea, thank you for sharing it. Dumb question but coulldn't it be canned if you didn't want to keep it in the fridge? I just bought a water-bath canner and have so much to learn!
Molly
http://geminisdream.blogspot.com/ |
| Roxy7 |
Posted - Aug 29 2009 : 10:16:37 PM
Sounds yummy! |
