...weekend prepping that tastes great...

Discussion in 'Preparedness & Survival' started by 7SFCW4, Aug 3, 2014.

  1. 7SFCW4

    Out and About, Oregon
    Active Member

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    BI Mart has 1/2 pint jars on sale <$7.00/case. Peaches are in season so get out to a "...you pick..." orchard like Jossy Farms off of Hwy 26 in Hillsboro and get 'er done! Peaches in light syrup, peach jam. For beginners a few pointers: (1.) always use low or no sugar PECTIN if you can find it, works great with sugar filled recipes, very forgiving; (2.) when making jam, blanch and peel peaches (skin should just slough off, if not re-blanch) then just squeeze them into a measuring container, don't bother slicing and dicing, too much effort; (3.) add the insides of a vanilla bean to each batch, YUM!.

    This is my max batch:

    12 cups fruit
    2 cups sugar
    6 tbsp low/no sugar pectin
    4 tbsp lemon juice
    Vanilla Bean, cut in half and scrape the insides into the peachy goodness.

    Bring fruit to a boil, add lemon juice, simmer for five minutes. Add pectin, simmer for another five minutes. Put in jars, seal. Water bath in boiling water, ten minutes.

    Enjoy during the winter

    BALL on line canning "APP" is pretty cool too.
    Last edited: Aug 6, 2014
    Sgt Nambu likes this.

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