--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300077 Date: 05/24/98 From: DOROTHY FLATMAN Time: 01:00pm \/To: JOELL ABBOTT (Read 0 times) Subj: Need canning CR: Peach 3 MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Canned Peaches [Maryland] Categories: Canning, Fruits Yield: 1 Batch Fresh, ripe peaches Ascorbic acid mixture MMMMM------------------------LIGHT SYRUP----------------------------- 2 c Sugar 1 qt Water MMMMM------------------------MEDIUM SYRUP----------------------------- 3 c Sugar 1 qt Water MMMMM------------------------HEAVY SYRUP----------------------------- 1 qt Sugar 1 qt Water Directions for making syrup not given in recipe. The easiest way to home can peaches is the Cold Raw Pack. Use firm, ripe, perfect peaches. Select your jars and check to be sure they are in perfect condition, no nicks. Use new lids. Wash jars in hot water just before using. Slice and peel peaches. Cut in half and remove pit. (Save a few pits to flavor syrup.) Treat peaches with Fruit Fresh according to package directions in order to maintain their true color. Pack peaches in jars, as tightly as possible, leaving 1/2 inch head room. Fill jars with syrup. Slip sterilized knife around inside of jar to remove any air bubbles. Takes about 1 1/2 cups of syrup per jar. (Size of jar not noted in recipe). Add lids. Put jars in water bath, covering jars at least one inch. Boil for 25 to 30 minutes. Remove jars from canner. Let cool about 12 hours. Test seal. Larriland Farms Lisbon Md == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300078 Date: 05/24/98 From: DOROTHY FLATMAN Time: 01:01pm \/To: JOELL ABBOTT (Read 0 times) Subj: Need canning CR: Peach 4 MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Peach Butter [America] Categories: Canning, Jam/jelly Yield: 2 Pints 5 c Peeled, pitted, ground -peaches (about 3-1/4 lbs) 1 3/4 c Granulated sugar 1 tb Lemon juice 1/4 ts Almond flavoring Place peaches in boiling water 2 at a time for about 1/2 to 1 minutes. Peel. Remove pits. Grind or mash peaches. Combine pulp with sugar, lemon juice and flavoring in large saucepan. Bring to a boil on medium heat, stirring often. Boil, stirring often, for about 1 hour 15 minutes, until thickened. A spoonful cooled on chilled saucer should remain smooth with no watery sign. Fill hot sterilized jars to within 1/4 inch of top. Seal. Makes 2 half pints and 1 small jar. Origin: Jean Pare's Preserves Book Shared by: Sharon Stevens, Aug/94. MMMMM Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300079 Date: 05/24/98 From: DOROTHY FLATMAN Time: 01:01pm \/To: JOELL ABBOTT (Read 0 times) Subj: Need canning CR: Peach 5 MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pickled Fresh Peach Slices [America] Categories: Canning, Pickling, Fruits Yield: 1 Batch 4 lb Peaches 15 oz White wine vinegar 6 Dried red chilies 1 ts Cloves 1 ts Allspice berries 1 4 inch cinnamon stick 1 1/2 lb Brown sugar Scald, stone & slice the peaches. Put the vinegar into the pan with the remaining ingredients. Stir over a low heat to dissolve the sugar. Bring the vinegar to a boil. Cover & simmer for 15 minutes. Put in the peaches & simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon & place them in warmed pickling jars. Boil the vinegar for 10 minutes to thicken it. Pour the vinegar over the peach slices. Cover immediately & seal. Let stand for 3 weeks before using. Gail Duff, "A Book of Herbs & Spices" MMMMM Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300080 Date: 05/24/98 From: DOROTHY FLATMAN Time: 01:01pm \/To: JOELL ABBOTT (Read 0 times) Subj: Need canning CR: Pickle MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Dill Pickles By the Jar [America 1982] Categories: Pickling, Canning, Typed, Favorite Yield: 1 Quart MMMMM-------------------AMERICAN MEASUREMENTS------------------------ 1 qt Small fresh cucumbers 4 ea Heads fresh dill 2 ea Garlic cloves MMMMM---------------------------BRINE-------------------------------- 1/2 c Cider vinegar 1 1/2 c Water 2 tb Plain salt (non-iodized) Combine vinegar, water and salt, bring to boil. Remove stem and blossom ends from cucumbers, wash well. Prick with fork. Place dill and garlic in jar, pack in cucumbers. Pour boiling brine over to cover. Wipe jar rims and seal. Allow 2 weeks minimum for pickles to cure before using. Source: Vegetable Gardening Encyclopedia Typos By Dorothy Flatman 1994 MMMMM Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300081 Date: 05/24/98 From: DOROTHY FLATMAN Time: 01:02pm \/To: JOELL ABBOTT (Read 0 times) Subj: Need canning CR: Pickle MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Petite Sweet Pickles [America 1982] Categories: Canning, Pickling, Typed, Tested Yield: 7 To 8 pints