Dale Shipp wrote to Dave Drum <=-
Here's another sorbet I like to make when strawberries are "in" and I
can pick my own.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Sorbet
We never went for pick your own strawberries. The farm where we went
for that sort of thing had them growing on the ground. Even 40 years
ago our knees, legs and back would not have tolerated hardly any of
such action.
When you did do pick your own, how much went to the weigh station
versus how much went to belly without being weighed?
We stuck to picking black and red raspberries that they had trained
onto eight foot tall trestles. Also blueberries where one held a
bucket under the branch and just raked the berries off the branch into
the bucket.
We stuck to picking black and red raspberries that they had trained
onto eight foot tall trestles. Also blueberries where one held a
bucket under the branch and just raked the berries off the branch into
the bucket.
When I bought this house I thought I had spotted the distinctive
leaves of the strawberry in the side yard. What I had was (from the
WIKI)
"Indian-strawberry, or false strawberry,[4] often referred to as a backyard strawberry, mainly in North America, is a flowering plant in
the family Rosaceae. It has foliage and an aggregate accessory fruit similar to that of a true strawberry. It has yellow flowers, unlike
the white or slightly pink flowers of true strawberries. It is native
to
eastern and southern Asia, but has been introduced to many other areas
as a medicinal and an ornamental plant."
Ruth Haffly wrote to Dave Drum <=-
We bought our house in fall of 2014, had several surprises the next spring. One was that the yard turned purple in late March/early April
from the violets and other small purple flowers. That was a nice
surprise. A few weeks later, I noticed strawberry blossoms, then fruit
so I tried one. Turned out to be the false strawberry. We've got quite
a bit of it in our yard, neighbors have some as well. We got new
neighbors about 3 years after we moved in; their first spring she asked
me about the strawberries so I told her that they are inedible.
spring. One was that the yard turned purple in late March/early April
from the violets and other small purple flowers. That was a nice
That's neat. I have bluebells - but not over the whole yard.
surprise. A few weeks later, I noticed strawberry blossoms, thenfruit RH> so I tried one. Turned out to be the false strawberry. We've
Actually they are edible - if bitter/astringent. As well as having (I
am told) health benefits.
They also have yellow flowers as opposed to the "real" strawberry'sand DD> the real guy hangs down.
white flowers w/yellow centers. And the faker's fruit grows upward
Title: Mock Strawberry Pie
Categories: Five, Fruits, Pies
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
Actually they are edible - if bitter/astringent. As well as having (I
am told) health benefits.
I think I'll pass, indulge in some real strawberries. We should be
getting them in (from Florida) in a few weeks, locally grown by the end
of April/beginning of May.
They also have yellow flowers as opposed to the "real" strawberry's
white flowers w/yellow centers. And the faker's fruit grows upward,
the real guy hangs down.
We used to find wild strawberries in the land surrounding the house
where we grew up. They were much smaller than the commercially grown
but they were much sweeter. That's why I was disappointed to find that
the "strawberries" we had were so bad tasting; I was hoping I'd be able
to get some good ones.
We used to find wild strawberries in the land surrounding the house
where we grew up. They were much smaller than the commercially grown
but they were much sweeter. That's why I was disappointed to find that
the "strawberries" we had were so bad tasting; I was hoping I'd be able
to get some good ones.
That's were we (my Granddad and I) got the strawberries for the truck garden. They were growing wild in the woods. We dug up "starts" from
several places and transplanted to the berry patch. Then encouraged
the rizome-like runners to reach out and root, filling in gaps. Our
berries were no bigger than the first joint of my thumb (1 1/2"hull DD> to tip). DD> Unlike the huuuuuge hybrid berries I see in some
Title: Strawberry Preserves
Categories: Five, Fruits
Yield: 5 half-pints
2 lb Fresh picked strawberries
3 1/2 ts Lemon juice
1 c Sugar
1/2 oz Butter
Take your strawberries and hull them (use a spoon its DD>faster) In large bowl or pan, mash the strawberries to a DD> release
Ruth Haffly wrote to Dave Drum <=-
That's were we (my Granddad and I) got the strawberries for the truck garden. They were growing wild in the woods. We dug up "starts" from
Our strawberries were in open fields. One neighbor had had a horse at
one point; the berries from the field where the horse was pastured
always had the biggest berries.
several places and transplanted to the berry patch. Then encouraged
the rizome-like runners to reach out and root, filling in gaps. Our
We never tried transplanting any, just let them spread on their own.
berries were no bigger than the first joint of my thumb (1 1/2"
hull DD> to tip). DD> Unlike the huuuuuge hybrid berries I see in some
Stupormarkup DD> displays.
Berries we found were maybe a third of that size. Took a good number of them just to have a few for all of us in the family (7) some on our cereal.
Title: Strawberry Preserves
Categories: Five, Fruits
Yield: 5 half-pints
2 lb Fresh picked strawberries
3 1/2 ts Lemon juice
1 c Sugar
1/2 oz Butter
I go the faster route, using sure jel, the lower sugar recipe.
Take your strawberries and hull them (use a spoon its DD>
faster) In large bowl or pan, mash the strawberries to a DD> release
their juices.
I picked up a little gadget some years ago--rounded spoon shape with
teeth around the bowl of the spoon. Deborah, when working at Taco Bell, used a similar one to de-stem tomatoes; they called it a "shark". She
saw mine and christened it a shark also. (G) It really works well.
On 02-16-23 05:19, Dave Drum <=-
spoke to Ruth Haffly about Re: Pick Your Own <=-
Take your strawberries and hull them (use a spoon its
faster) In large bowl or pan, mash the strawberries to a
release their juices.
I picked up a little gadget some years ago--rounded spoon shape with
teeth around the bowl of the spoon. Deborah, when working at Taco Bell, used a similar one to de-stem tomatoes; they called it a "shark". She
saw mine and christened it a shark also. (G) It really works well.
That might have sped things along. But, I got pretty good with the
spoon.
Dale Shipp wrote to Dave Drum <=-
On 02-16-23 05:19, Dave Drum <=-
spoke to Ruth Haffly about Re: Pick Your Own <=-
Take your strawberries and hull them (use a spoon its
faster) In large bowl or pan, mash the strawberries to a
release their juices.
I picked up a little gadget some years ago--rounded spoon shape with
teeth around the bowl of the spoon. Deborah, when working at Taco Bell, used a similar one to de-stem tomatoes; they called it a "shark". She
saw mine and christened it a shark also. (G) It really works well.
That sounds like what we call a spork:-}}
That might have sped things along. But, I got pretty good with the
spoon.
I get the job of removing the stem and white core from strawberries.
We have an old steak knife that works quite well. It is serated, and fairly thin at the point end.
Our strawberries were in open fields. One neighbor had had a horseat RH> one point; the berries from the field where the horse was
Inagine that. We didn't have horses ... not even a pony. Just Farmall
and Oliver tractors .... where I learned to drive and shift gears.
several places and transplanted to the berry patch. Then encouraged
the rizome-like runners to reach out and root, filling in gaps. Our
We never tried transplanting any, just let them spread on their own.
I wasn't up for trudging through the woods with a bucket on my arm. It
was much easier after we established the strawberry bed. Other than
the blackberry briars along the fence at the edge of the strawberry
patch
we had raspberries and blackberries in the dtiches along the road and among the trees in the orchard. Gooseberries amd May apples were in
the woods only.
berries were no bigger than the first joint of my thumb (1 1/2"
hull DD> to tip). DD> Unlike the huuuuuge hybrid berries I see in some
Stupormarkup DD> displays.
Berries we found were maybe a third of that size. Took a good number of them just to have a few for all of us in the family (7) some on our cereal.
Not all the berries are that big. I found that the smaller the berry
the more tart it was.
Title: Strawberry Preserves DD> Categories: Five, Fruits DD>Yield: 5 half-pints
2 lb Fresh picked strawberries
3 1/2 ts Lemon juice
1 c Sugar
1/2 oz Butter
I go the faster route, using sure jel, the lower sugar recipe.
I'm making preserves here - not jam or jelly. Bv)= Pectin is for
use in jelly making ... grape, apple, etc. And peach or apricot jam.
Take your strawberries and hull them (use a spoon its DD> RH>faster) In large bowl or pan, mash the strawberries to a DD> release
their juices.
I picked up a little gadget some years ago--rounded spoon shape with
teeth around the bowl of the spoon. Deborah, when working at Taco Bell, used a similar one to de-stem tomatoes; they called it a "shark". She
saw mine and christened it a shark also. (G) It really works well.
That might have sped things along. But, I got pretty good with the
spoon.
https://www.pinterest.com/pin/91549804911635379/Is it usefull?
On 02-17-23 05:38, Dave Drum <=-
spoke to Dale Shipp about Re: Pick Your Own <=-
I picked up a little gadget some years ago--rounded spoon shape with
teeth around the bowl of the spoon. Deborah, when working at Taco Bell, used a similar one to de-stem tomatoes; they called it a "shark". She
saw mine and christened it a shark also. (G) It really works well.
That sounds like what we call a spork:-}}
Not really. I know of the item of which Ruth speaks. It's more like a small melon baller w/teeth. Here's a link to a good pixture of one.
https://www.pinterest.com/pin/91549804911635379/
That might have sped things along. But, I got pretty good with the
spoon.
I get the job of removing the stem and white core from strawberries.
We have an old steak knife that works quite well. It is serated, and fairly thin at the point end.
Ruth Haffly wrote to Dave Drum <=-
we had raspberries and blackberries in the dtiches along the road and among the trees in the orchard. Gooseberries amd May apples were in
the woods only.
We had blackberry and raspberry patches on some of the land adjoining ours. Neighbors owned it but we had permission to pick all the berries
we wanted. Same with the apple trees they had. The property had a
really good hill for sledding too--if conditions were right, we could
go down the hill, across our back yard and just about to the swamp on
the other side of their land. It was a good ride but a long trudge back
to the top of the hill. (G)
berries were no bigger than the first joint of my thumb (1 1/2"
hull DD> to tip). DD> Unlike the huuuuuge hybrid berries I see in some
Stupormarkup DD> displays.
Berries we found were maybe a third of that size. Took a good number of them just to have a few for all of us in the family (7) some on our cereal.
Not all the berries are that big. I found that the smaller the berry
the more tart it was.
We found ours to be quite sweet.
Title: Strawberry Preserves DD> Categories: Five, Fruits DD>
Yield: 5 half-pints
2 lb Fresh picked strawberries
3 1/2 ts Lemon juice
1 c Sugar
1/2 oz Butter
I go the faster route, using sure jel, the lower sugar recipe.
I'm making preserves here - not jam or jelly. Bv)= Pectin is for
use in jelly making ... grape, apple, etc. And peach or apricot jam.
I make sort of a hybrid jam/preserves--a lot of fruit and sugar, the pectin to set it up faster.
Denis Mosko wrote to Dave Drum <=-
https://www.pinterest.com/pin/91549804911635379/
Is it usefull?
Dale Shipp wrote to Dave Drum <=-
https://www.pinterest.com/pin/91549804911635379/
I looked at that. It looks very much like our melon baller but with teeth.
That might have sped things along. But, I got pretty good with the
spoon.
I get the job of removing the stem and white core from strawberries.
We have an old steak knife that works quite well. It is serated, and fairly thin at the point end.
It just boils down to what one is used to. Perhaps one method is "better", but I am reminded of the saying "perfection is the enemy of good".
I picked up a little gadget some years ago--rounded spoon shape with
teeth around the bowl of the spoon. Deborah, when working at Taco Bell, used a similar one to de-stem tomatoes; they called it a "shark". She
saw mine and christened it a shark also. (G) It really works well.
That sounds like what we call a spork:-}}
That might have sped things along. But, I got pretty good with the
spoon.
I get the job of removing the stem and white core from strawberries.
We have an old steak knife that works quite well. It is serated, and fairly thin at the point end.
Title: Dave's Oatmeal Cookies
Categories: Cookie, Xmas, Tested, Xmas 2009
Yield: 4 1/2 dozen
2 c Raisins; or cut dried fruit
1 c Nutmeats; coarsely chopped
(I did not use nuts)
We had blackberry and raspberry patches on some of the land adjoining ours. Neighbors owned it but we had permission to pick all the berries
we wanted. Same with the apple trees they had. The property had a
Three houses ago I had raspberries along the fence at the back of the
lot just past the asparagus bed. But no strawberries
berries were no bigger than the first joint of my thumb (1 1/2"
hull DD> to tip). DD> Unlike the huuuuuge hybrid berries I see in some
Stupormarkup DD> displays.
Berries we found were maybe a third of that size. Took a good number of them just to have a few for all of us in the family (7) some on our cereal.
Not all the berries are that big. I found that the smaller the berry
the more tart it was.
We found ours to be quite sweet.
The small berries were sort-of sweet. But not as sweet as the bigger
guys. And I've noticed the the huge stupormarkup berries tend to be
bland WRT taste and sweetness.
Title: Strawberry Preserves DD> Categories: Five, Fruits DD>
Yield: 5 half-pints
2 lb Fresh picked strawberries
3 1/2 ts Lemon juice
1 c Sugar
1/2 oz Butter
I go the faster route, using sure jel, the lower sugar recipe.
I'm making preserves here - not jam or jelly. Bv)= Pectin is for
use in jelly making ... grape, apple, etc. And peach or apricot jam.
I make sort of a hybrid jam/preserves--a lot of fruit and sugar, the pectin to set it up faster.
Faie enuff. I still remember the line from the song "Must be jelly, because jam don't shake like that" by Frankie "Half-Pint" Jaxon.
On 02-18-23 12:13, Ruth Haffly <=-
spoke to Dale Shipp about Pick Your Own <=-
That sounds like what we call a spork:-}}
A spork has teeth just on the front end, about 3 or 4 of them, and is about the size of a dessert fork. This gadget is about 3, maybe 4
inches long, the bowl of it is round and is maybe 1" across, with teeth all the way around it. Definatly not a spork; I've seen and used enough
of those things in my life time to know the difference. A spork may do
the job; I've never tried it but now that you've planted the idea in my head......(G)
On 02-18-23 12:23, Ruth Haffly <=-
spoke to Dave Drum about Pick Your Own <=-
Occaisionally you might get lucky and find a really sweet supermarket berry. We try to get them from a pick it yourself place that also
sells pre picked boxes.
I know I've got a good amount of fig preserves (made a bunch last
summer) but don't know about strawberry, blueberry and peach. I know I
was running low on them but need to know how low. I may be making some this year, as well as peach butter.
Dale Shipp wrote to Ruth Haffly <=-
That sounds like what we call a spork:-}}
A spork has teeth just on the front end, about 3 or 4 of them, and is about the size of a dessert fork. This gadget is about 3, maybe 4
inches long, the bowl of it is round and is maybe 1" across, with teeth all the way around it. Definatly not a spork; I've seen and used enough
of those things in my life time to know the difference. A spork may do
the job; I've never tried it but now that you've planted the idea in my head......(G)
Dave published a link to a picture, but that only had teeth on one
side. I now see why your device is not a spork.
Ruth Haffly wrote to Dave Drum <=-
We had blackberry and raspberry patches on some of the land adjoining ours. Neighbors owned it but we had permission to pick all the berries
we wanted. Same with the apple trees they had. The property had a
Three houses ago I had raspberries along the fence at the back of the
lot just past the asparagus bed. But no strawberries
We had more blackberry bushes than raspberry. The latter usually
produced only enough for a cereal topping (I'd now put them on ice
cream too.); the former were prolific enough that my mom usually made a couple of blackberry pies each summer.
berries were no bigger than the first joint of my thumb (1 1/2"
hull DD> to tip). DD> Unlike the huuuuuge hybrid berries I see in some
Stupormarkup DD> displays.
Berries we found were maybe a third of that size. Took a good number of them just to have a few for all of us in the family (7) some on our cereal.
I make sort of a hybrid jam/preserves--a lot of fruit and sugar, the pectin to set it up faster.
Faie enuff. I still remember the line from the song "Must be jelly, because jam don't shake like that" by Frankie "Half-Pint" Jaxon.
Not one I'm familiar with. I do need to check my jam/preserve supply; I know I've got a good amount of fig preserves (made a bunch last summer) but don't know about strawberry, blueberry and peach. I know I was
running low on them but need to know how low. I may be making some this year, as well as peach butter.
That brings back a fond memory. A long time ago (i.e. multiple decades)
we were visiting Dutch country in PA. We took to driving around on the
back roads and happened onto a farmhouse with a sign advertising peach butter. We stopped and bought a couple of jars. I had never had any,
and was blown away with the taste.
On 02-20-23 16:48, Mike Powell <=-
spoke to Dale Shipp about Re: Pick Your Own <=-
That brings back a fond memory. A long time ago (i.e. multiple decades)
we were visiting Dutch country in PA. We took to driving around on the
back roads and happened onto a farmhouse with a sign advertising peach butter. We stopped and bought a couple of jars. I had never had any,
and was blown away with the taste.
I wonder if that is anything like apple butter. I am not a fan but my father is, as are many others in or from SE Kentucky.
He also likes peaches, so I will have to ask him if he has ever tried
any peach butter.
That sounds like what we call a spork:-}}
A spork has teeth just on the front end, about 3 or 4 of them, and is about the size of a dessert fork. This gadget is about 3, maybe 4
inches long, the bowl of it is round and is maybe 1" across, with teeth all the way around it. Definatly not a spork; I've seen and used enough
of those things in my life time to know the difference. A spork may do
the job; I've never tried it but now that you've planted the idea in my head......(G)
Dave published a link to a picture, but that only had teeth on one
side. I now see why your device is not a spork.
Occaisionally you might get lucky and find a really sweet supermarket berry. We try to get them from a pick it yourself place that also
sells pre picked boxes.
Sometimes we would do that also. OTOH, when we did pick it yourself,
a good bit of the berries never made it into the bucket:-}}
I know I've got a good amount of fig preserves (made a bunch lastknow I RH> was running low on them but need to know how low. I may be
summer) but don't know about strawberry, blueberry and peach. I
That brings back a fond memory. A long time ago (i.e. multiple
decades) we were visiting Dutch country in PA. We took to driving
around on the back roads and happened onto a farmhouse with a sign advertising peach
butter. We stopped and bought a couple of jars. I had never had any,
and was blown away with the taste.
Title: Summer's Best Peach Butter
Categories: Fruits, Citrus, Herbs
Yield: 5 Cups
4 lb Fresh peaches; peeled,
Pitted, chopped
2 c Sugar
2 tb Butter
1 tb Lemon juice
1 ts Vanilla extract
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Quick-cooking tapioca
Three houses ago I had raspberries along the fence at the back of the
lot just past the asparagus bed. But no strawberries
We had more blackberry bushes than raspberry. The latter usually
produced only enough for a cereal topping (I'd now put them on ice
cream too.); the former were prolific enough that my mom usually made a couple of blackberry pies each summer.
When I was on the farm and the berry bushes (Goose, Black and
Raspberry) were more-or-less "in the wild" the blackberries and raspberries were
equally productive. The gooseberries, not so much. And, unlike the
others the gooseberries were very tart.
I make sort of a hybrid jam/preserves--a lot of fruit and sugar, the pectin to set it up faster.
Faie enuff. I still remember the line from the song "Must be jelly, because jam don't shake like that" by Frankie "Half-Pint" Jaxon.
Not one I'm familiar with. I do need to check my jam/preserve supply; I know I've got a good amount of fig preserves (made a bunch last summer) but don't know about strawberry, blueberry and peach. I know I was
running low on them but need to know how low. I may be making some this year, as well as peach butter.
https://www.youtube.com/watch?v=Hnbn5_RzZRw for a listen to the Glenn Miller Version
And a different song on the same "shaking like jelly" theme DD>https://www.youtube.com/watch?v=1fFMqphXZ5I
Title: Apple Butter
Categories: Five, Fruits, Condiments
Yield: 4 Servings
On 02-20-23 15:47, Ruth Haffly <=-
spoke to Dale Shipp about Pick Your Own <=-
Have you ever had sweet potato butter? Back in 1982 we bought a bushel
of sweet potatoes (maybe it was half, I don't remember exactly, but it
was a lot!). I sew aside a lot of the good looking, not too huge ones
to bake for Steve and the girls. Then I canned about another dozen or
so jars, still had some potatoes left. So, I decided to try making
sweet potato butter, basically the same way apple butter is made. IIRC,
I only got maybe half a dozen or so half pint jars out of it but to
Steve, it was some of the best thing he'd ever eaten. Spread on a home made biscuit hot out of the oven................need I say more? (G)
Ruth Haffly wrote to Dave Drum <=-
Title: Summer's Best Peach Butter
Categories: Fruits, Citrus, Herbs
Yield: 5 Cups
4 lb Fresh peaches; peeled,
Pitted, chopped
2 c Sugar
2 tb Butter
1 tb Lemon juice
1 ts Vanilla extract
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 c Quick-cooking tapioca
All you have to do is cut up fresh peaches, cook them down soft and
thick in a bit of water, add sugar to taste and can in half pint
(jelly) jars. IIRC, we did a boiling water bath proccessi ng, maybe 10
or 15 minutes. Easy as all get out. Spices, et.al. can be added, but
not really neccessay, IMO.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Three houses ago I had raspberries along the fence at the back of the
lot just past the asparagus bed. But no strawberries
We had more blackberry bushes than raspberry. The latter usually
produced only enough for a cereal topping (I'd now put them on ice
cream too.); the former were prolific enough that my mom usually made a couple of blackberry pies each summer.
When I was on the farm and the berry bushes (Goose, Black and
Raspberry) were more-or-less "in the wild" the blackberries and raspberries were
equally productive. The gooseberries, not so much. And, unlike the
others the gooseberries were very tart.
We never had the gooseberries, don't know if they would grow in the
area I grew up in or not. I've read about them, may have had them a
time or two but haven't had the opportunity to do anything much with them--yet. (G)
Have you ever had sweet potato butter? Back in 1982 we bought a bushel
of sweet potatoes (maybe it was half, I don't remember exactly, but it
was a lot!). I sew aside a lot of the good looking, not too huge ones
to bake for Steve and the girls. Then I canned about another dozen or
so jars, still had some potatoes left. So, I decided to try making
sweet potato butter, basically the same way apple butter is made. IIRC,
I only got maybe half a dozen or so half pint jars out of it but to
Steve, it was some of the best thing he'd ever eaten. Spread on a home made biscuit hot out of the oven................need I say more? (G)
I have not tried (nor seen any) sweet potato butter. But, I would certainly like to give it a try if the opportunity ever happened.
Title: Summer's Best Peach Butter
Categories: Fruits, Citrus, Herbs
Yield: 5 Cups
All you have to do is cut up fresh peaches, cook them down soft and
thick in a bit of water, add sugar to taste and can in half pint
(jelly) jars. IIRC, we did a boiling water bath proccessi ng, maybe 10
or 15 minutes. Easy as all get out. Spices, et.al. can be added, but
not really neccessay, IMO.
Spices *are* necessary unless you're making peach jam.
Ruth Haffly wrote to Dave Drum <=-
Hi Dave,
Title: Summer's Best Peach Butter
Categories: Fruits, Citrus, Herbs
Yield: 5 Cups
All you have to do is cut up fresh peaches, cook them down soft and
thick in a bit of water, add sugar to taste and can in half pint
(jelly) jars. IIRC, we did a boiling water bath proccessi ng, maybe 10
or 15 minutes. Easy as all get out. Spices, et.al. can be added, but
not really neccessay, IMO.
Spices *are* necessary unless you're making peach jam.
All a matter of taste. We like it without the spices but obviously your taste is different. I'll have to hunt up the recipe from the Ball Blue Book and one that a friend gave me, see if either of them use spices,
but will continue to make it my way. We did try canning some peaches
with spices--turned out good--but over all, prefer peaches without
spices. I can mine in very light syrup, did do a batch some years ago without any extra sweetening because the peaches were so sweet. For me, peach jam is just sugar, peaches, sure jel and maybe a bit of water.
but will continue to make it my way. We did try canning some peaches
with spices--turned out good--but over all, prefer peaches without
spices. I can mine in very light syrup, did do a batch some years ago without any extra sweetening because the peaches were so sweet. For me, peach jam is just sugar, peaches, sure jel and maybe a bit of water.
I've probably been spoiled by the spiced peaches and peach butter my grandmother made when I was a wee lad. To wit:
Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 quarts
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
Load 7 quarts into a boiling water bath canner. Make
sure the jars are covered by at least 2" of water.
Bring the water back to a boil. Process for 30 minutes.
Ruth Haffly wrote to Dave Drum <=-
but will continue to make it my way. We did try canning some peaches
with spices--turned out good--but over all, prefer peaches without
spices. I can mine in very light syrup, did do a batch some years ago without any extra sweetening because the peaches were so sweet. For me, peach jam is just sugar, peaches, sure jel and maybe a bit of water.
I've probably been spoiled by the spiced peaches and peach butter my grandmother made when I was a wee lad. To wit:
I wasn't aware of spiced peaches until we went out west a few years ago
to visit our daughters. Older daughter had done some up, said that her family didn't really like them. We tried, liked them so the next summer when we got peaches for canning, I did some up. As for peach butter,
our friends (an older couple) in PA had made some one summer just
before we visited. We tried, liked it & got their recipe which I
adapted somewhat.
Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 quarts
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
I usually put them in a bowl, pour boiling water over them and let them sit for a minute or so. Drain, peel and can or continue with recipe. I
do tomatoes the same way.
Load 7 quarts into a boiling water bath canner. Make
sure the jars are covered by at least 2" of water.
Bring the water back to a boil. Process for 30 minutes.
Takes less time to pressure can so I usually do it that way.
I wasn't aware of spiced peaches until we went out west a few years ago
to visit our daughters. Older daughter had done some up, said that her family didn't really like them. We tried, liked them so the next summer when we got peaches for canning, I did some up. As for peach butter,
our friends (an older couple) in PA had made some one summer just
before we visited. We tried, liked it & got their recipe which I
adapted somewhat.
That's how things evolve.
Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 quarts
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
I usually put them in a bowl, pour boiling water over them and let them sit for a minute or so. Drain, peel and can or continue with recipe. I
do tomatoes the same way.
I have a big red graniteware pot with a mesh basket to fit it for
those purposes. I haven't a bowl big enough to use for more than one
or two
pieces of fruit - with the pour over boiling water method.
Load 7 quarts into a boiling water bath canner. Make DD> surethe jars are covered by at least 2" of water.
Bring the water back to a boil. Process for 30 minutes.
Takes less time to pressure can so I usually do it that way.
I don't do canning and my Mom and her Mom used a "Mary Dunbar" rig
they got from the Jewel Tea route salesman. It looked very much like
the one here - https://www.simplycanning.com/water-bath-canning/
Ruth Haffly wrote to Dave Drum <=-
That's how things evolve.
Yes, and I've adapted enough recipies in my cooking lifetime, including
my MIL's all purpose spaghetti (and other pastas, pizza, etc) sauce.
Back in 2016 my sister in law gave us some (white flour) sourdough started, from some she'd bought a while before from King Arthur Flour.
We converted the white flour starter to a whole wheat one, have kept it going strong. At our church's Super Bowl/chili cook off event I was talking with a couple of younger women about various things, among them cooking. Somehow sourdough was brought up; one woman said she'd never
been able to keep a starter going, the other woman was interested in trying it. We trouble shot the first woman's problems and yesterday I
gave both of them a jar of starter from ours, with care & feeding instructions. Got a text last night from one of them--she's planning to use it today.
Title: Home Canned Spiced Peaches (My Grandmother's Recipe)
Categories: Fruits, Spices, Preserving
Yield: 7 quarts
Blanch peaches by dipping in boiling water for 30-60
seconds. Use a large slotted spoon and do 5 peaches at a
time. Immediately remove peaches to a sink or bowl with
ice water to stop the cooking.
I usually put them in a bowl, pour boiling water over them and let them sit for a minute or so. Drain, peel and can or continue with recipe. I
do tomatoes the same way.
I have a big red graniteware pot with a mesh basket to fit it for
those purposes. I haven't a bowl big enough to use for more than one
or two pieces of fruit - with the pour over boiling water method.
I've got bowls ranging in size from 2 cups to 16 quarts in stainless
steel or aluminum. The 16 qt one we bought fairly early on in our
married life; it even travelled to Germany with us when we had to take
a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or tomatoes for skinning; they hold a good number of fruit.
Load 7 quarts into a boiling water bath canner. Make DD> sure
the jars are covered by at least 2" of water.
Bring the water back to a boil. Process for 30 minutes.
Takes less time to pressure can so I usually do it that way.
I don't do canning and my Mom and her Mom used a "Mary Dunbar" rig
they got from the Jewel Tea route salesman. It looked very much like
the one here - https://www.simplycanning.com/water-bath-canning/
I've got a boiling water bath canner also; I'll check yours out and see how mine compares. Got ours some years ago after years of using just a stock pot with improvised rack.
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