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Post by Deleted on Aug 29, 2012 8:54:07 GMT -7
Delicious and nutricious!! 13-14 large ripe, firm, freestone peaches 1 cup lemon juice 2 cups sugar 2 TBSP ground cinnamon 2 tspn ground cloves 1 tspn ground allspice 1/2 tspn ground nutmeg blanch in boiling water for 4 minutes Remove from pot and immediately place in ice cold water to shock and stop cooking Puree smooth, add all ingredients and mix thoroughly Put in crock pot or slow cooker, raise lid slightly off the cooker to allow steam to escape (I use a set of chopsticks for this). This lets it reduce down and thicken. I cook on high for 2 hours, then reduce to low and stir every 3-4 hours and cook for 24-36 hours. Pour into sterilized jars to 1/4" from top, clean rim and place sterilized lid & ring on. Waterbath can at a hard rolling boil for 15 minutes, gently remove and let cool under a towel with NO drafts around. ***I do not use ice cubes for ANYTHING. I think they are a waste of water. I use 1 gallon jugs of water and freeze them, then just palce them in the sink water and make it ice cold, when done, I throw the jugs back in the freezer and reuse them. ***I tried ot keep this as short as possible, if you have any questions, feel free to ask!
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Post by ncguy on Aug 29, 2012 17:50:44 GMT -7
How long will peach butter save?
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Post by Deleted on Aug 29, 2012 18:29:03 GMT -7
I stashed a jar 2 years ago...but Jim found it recently and ate it. Said it was good. Generally, a jar lasts about 4-6 days at the most around here. But they drown their toast in it...same with the apple butter and pear butter. As long as you add some lemon juice or citric acid and waterbath can, or pressure can, it has a pretty good shelf life.
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