We don't have a Peach tree right now. We had one, but it did not make it through the summer, so we took it back to where we bought it, and exchanged it for a cherry tree.
This year I ordered some peaches from our local Amish community and got to can some. I must say that canning peaches creates quite a sticky mess, but maybe it was because this was my first time. The picture below is the peaches the Amish said came from Illinois. Not the prettiest, and they were not cheap, but it worked out okay. I also froze some of the peaches, and made some peach jam. I think that frozen peaches retain their flavor better.
1. Scald sound, firm freestone peaches, a small number at a time, in boiling water just long enough to loosen skins; dip them quickly into cold water and slip off skins.
2. Have ready a syrup made by boiling sugar and water together until sugar has dissolved, using 1/2 to 3/4 cups sugar to each cup water.
3. Allow about 1 cup syrup for each quart jar of peaches. Put in 1 cracked peach pit for every quart of syrup.
4. Pack peaches in overlapping layers with rounded side uppermost and blossom end facing glass. Fill each jar with hot syrup and adjust lids.
5. Place jars on a rack in hot water to cover tops to a depth of 1 inch. Bring water to boiling point, and boil pint jars 16 minutes, quart jars 20 minutes. Remove jars, and invert to cool.
See the recipe: Canned Peaches
- 2 lb. brown sugar
- 1 pint vinegar
- 1 oz. cinnamon sticks
- 1/2 oz. whole cloves
Boil 20 minutes. Have 4 quarts of peaches ready. Boil until tender, 5 to 10 minutes. Cover with boiling syrup and seal.Recipe from a 1945 Trinity Lutheran Church Recipebook pg 123
Use twice as much sugar as vinegar, stick cinnamon and tie cloves in bag and boil 10 minutes. Remove bag of cloves. Peel peaches and drop in syrup and boil about 10 minutes.Recipe from a 1945 Trinity Lutheran Church Recipebook pg 123
- 9 large or 12 smaller peaches
- 2 apples
- 1 orange
- 1 bottle Maraschino cherries, juice and all.
Use equal parts fruit and sugar. Boil 1 1/2 hrs. or until thick. (Slip skins from peaches; pare and core apples. Grind peaches, apples, whole orange and cherries. Add sugar by weight. Use the juice from the fruits, too.)
See the recipe: Peach Jam 26
Peach Ground Cherry Jam
- 10 peaches, prepared and chopped very fine
- 1 1/2 quarts prepared ground cherries
Cook slowly without water until tender. (Add 1 to 3 T. lemon juice, if desired).
-To 8 cups of the cooked mixture brought to a rapid boil, add 2 pkgs. powdered pectin and again bring to a rapid boil, and add 9 cups sugar.
Bring to a rapid boil again and boil about 1/2 minute or until it "sheets" from a spoon.
-Seal. Makes about 6 pints.
See the recipe: Ground Cherry Peach Jam 28
Peach Orange Jam
- Coarsely grind 4 medium oranges and 1 lemon.
- Scald and peel 12 large peaches; measure fruits.
- Add equal amount of sugar.
- Cook until thick and add 1 c. drained sliced Maraschino cherries. Seal.
- 10 c. peach pulp
- 9 c. sugar
- Rind of 3 oranges, cut fine
- 1/2 bottle Maraschino cherries
- 12 peach pits, chopped fine
Cook until thick and clear, then add 1/2 bottle of Maraschino cherries and 1/2 the juice.
Add pits, heat thoroughly, and seal in sterilized jars.
See the recipe: Peach Conserve 30
My Note: Peach pits?
Peach Cantaloupe Conserve
- 1 pt. diced peaches
- 1 pt. diced cantaloupe
- 2 lemons, juice & grated rind
- 3 c. sugar
- 2/3 c. English walnuts, blanched & chopped
Combine ingredients with exception of nut meats. Cook mixture until thick and clear; add nutmeats and pour into sterilized jars and seal while hot.
See the recipe: Peach Cantaloupe Conserve 23
Peach Pineapple Conserve
- Soak 1 lb. dried peaches in water overnight.
- In the morning, drain off water and save it.
- Put peaches and 1 orange through a food grinder.
- Add 1 c. crushed pineapple, 4 c. sugar and 1 qt. water, and simmer until very thick.
- Seal in pint jars while hot.
- When canning peaches, take those that are over-ripe or have spoiled places in them; peel, pit and cut out the spots and place them into a separate pan.
- Mash them quite fine with a potato masher.
- To each qt. of peaches, add the juice of 1 orange, 1/4 pt. bottle of Maraschino cherries, chopped, and the juice, and 4 c. sugar.
- Cook until thick and seal.
- 3 lb. peaches
- 1 orange
- 3 cups sugar
- Cook until thick and seal.
Prepare fruit. Gring or thinly slice orange. Combine peaches, orange and sugar. Cook on medium unti sugar dissolves. Boil until thick. Jar and process 10 minutes.Recipe from a 1985 Booneville, IN recipebook pg 102
- 6 peaches, cut in 1/4" cubes
- 6 pears
- 4 large onions, cut fine
- 2 green peppers
- 30 medium red tomatoes - squeeze out juice and seeds
- 2 T. salt
- 4 c. sugar
- 2 c. white vinegar
- 1/2 pkg. pickling spices, tied in a bag
Boil for 1 1/2 hours. Seal.
See the recipe: Chutney Sauce 40
- Peel 24 peaches; put through food chopper.
- Take 3 oranges - peel; run peeling through food chopper; then pour boiling water over these orange peelings - let stand a few minutes. Do this 3 times.
- Now mix and weigh chopped peaches and orange rind, and add the same amount of sugar.
Cook for 40 min. and seal.
See the recipe: Peach Honey 64