Award Winning Canned Peaches

Posted on

Here’s my recipe for canned peaches.  They won class champion at the county fair last year.




Use whatever quantity you have.  

Blanch peaches.
Peel & remove any bruises or bad spots (but save this for peach skin jelly). 

Slice & pit the peaches.  
Place sliced peaches into a bowl of cold water with Fruit Fresh mixed in to keep them from browning until enough for an entire batch of jars are sliced. 


Remove peaches from water, & place into sterilized, warm jars (keep heated in the dishwasher until ready to use). 

Add between 1/4 – 1/3 c. sugar (depending on the desired heaviness of the syrup) to each jar.

Add a dash or two of Fruit Fresh (helps them not discolor).



Fill the jars up the rest of the way with boiling water – leaving 1/2 inch headspace.
Gently slide wooden spoon or rubber scraper into the jar (keeping to the side) to remove any air bubbles or pockets.  Add more boiling water if needed. 

Wipe down the mouths of the jars to remove any of the sugar.  You can use a damp paper towel for this, just use a different spot for each jar.  



Place hot lids & rings on the jars – screwing until finger tight, & place in hot water bath.  

Once the water begins to boil, cook for 45 minutes (6,000+ altitude). 



Remove from water bath, place on dishtowel on counter to cool, & allow to cool for 24 hours before moving.

After 24 hours, some of the syrup may have settled to the bottom.  Gently swish & swirl, & the sugar will dissolve into the syrup.  

Notes: 
  • The amount of sugar you add depends on your preference.  1/2 c. = medium heavy, 1/3 c. = medium light, 1/4 c. = light syrup.
  • If entering these into a fair, make sure that the merk name on the bottle matches the name on the lid.   
  • 60 lbs. of peaches generally produces approx. 45 quarts & 15 pints of peach skin jelly.  

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *