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Peach recipes: More Directions to Home Preserve Peaches

Preserving Peaches and Nectarines

Peaches are not only great fresh; canned and frozen; there are other preserved products you can safely make at home.  See below for directions to make Peach Honey, Marmalade, Conserves, Peach Pickles and Oscar Relish.

Be sure to also see this page for recipes for peach crisp, cobbler, ice cream, parfaits, and cake and these pages for peach picking tips, as well as canning and freezing peaches.


PEACH HONEY

Ingredients:

8 cups peach juice (from peelings)

4 cups sugar

Method: Save all washed, sound pieces and peelings from fruit used for preserves and pickles. Cover with water and cook slowly in a covered saucepot until soft. Then put in a cheesecloth bag and press to remove all juice. Drip the juice through a jelly bag and measure. Place in a sauce-pan and heat. When it boils vigorously, add sugar at the rate of half as much sugar as juice. Boil rapidly until the consistency of honey. Pour into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. See Table 1 for processing.


PEACH MARMALADE

Ingredients:

3 pounds peaches

3 oranges

1 and 1/2 pints water

6 and 3/4 cups sugar

To Prepare Fruit: Wash, peel and slice peaches into very thin strips or pieces. Peel oranges and thinly slice peel. Separate seeds and membrane from orange pulp. Cut pulp into pieces.

To Make Marmalade: Sanitize canning jars. Boil sugar and water until dissolved and then add the fruit. Cook rapidly, stirring frequently until jellying point is reached. The finished product shows the fruit appearing in small pieces throughout the mixture, and is smooth in consistency. Pour hot marmalade into jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. See Table 1 for processing time. Yields about seven half-pints.


PEACH PICKLES

Ingredients:

8 pounds peeled peaches

2 tablespoons whole cloves, crushed

1 tablespoon ginger

6 and 1/2 cups sugar

1 quart vinegar

4 sticks cinnamon (2 inches long)

Method: Wash and peel peaches with a sharp knife, and drop into a cold solution of 1/2 teaspoon ascorbic acid and 2 quarts water. Dissolve sugar in vinegar in saucepot and put on range to heat. Boil 5 minutes and skim. Add spices (tied loosely in cheesecloth). Drain peaches. Drop drained peaches into boiling syrup and cook until they can be pierced with a fork, but are not yet soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack into hot jars, leaving 1/4-inch headspace. Cover with syrup, maintaining the 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 20 minutes in boiling water bath. Yields about six pint jars.


PEACH CONSERVES

Ingredients:

1 unpeeled chopped orange

7 cups chopped, peeled, firm, ripe peaches

5 cups sugar

1/2 teaspoon ground ginger

1/4 cup blanched, slivered almonds

Method: Sanitize canning jars. Add orange to peaches; cook gently for about 15 to 20 minutes. Add sugar and ginger. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes. As mixture thickens, stir occasionally to prevent sticking. Add nuts the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Makes about 8 half-pint jars.


OSCAR RELISH

Ingredients:

8 cups chopped fresh peaches (about 12 large)

8 cups chopped ripe tomatoes (about 12)

2 cups diced sweet green peppers (2 large)

1 tablespoon red hot pepper, ground (1 pepper)

2 cups ground onions (about 6)

4 cups light brown sugar (firmly packed)

2 cups cider vinegar

1/2 tablespoon salt

1/2 box (4 tablespoons) pickling spices

Method: Peel and pit peaches. Chop into small pieces. Peel and chop tomatoes into 1/4-inch pieces. Remove stem and seed from pepper and dice into 1/4-inch pieces. Peel onions and grind in food chopper. Grind red hot peppers. Tie spices in cheesecloth bag. Combine with all other ingredients in 10-quart saucepan. Cook and stir about 1.5 to 2 hours, until mixture reaches desired thickness. Pack into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes six pint jars.


How To Prevent Peaches and Other Fruit From Turning Dark in Storage

Add to the prepared fruit in one of the following prior to canning:

One teaspoon or 3000 mg ascorbic acid (Vitamin C) and 1 gallon water

Commercial ascorbic acid (e.g., FruitFresh) mixture mixed according to label directions.

 

Drain fruit well when ready to pack.

For information on drying peaches, request HGIC 3084, Drying Fruits.

 

TABLE 1.  RECOMMENDED PROCESS TIMES FOR VARIOUS PRESERVED PEACH PRODUCTS IN A BOILING-WATER CANNER

  PROCESS TIMES (MIN) AT ALTITUDES OF:

Peach Product

Style of Pack

Jar Size

0-1000 ft. 1001-3000 ft. 3001-6000 ft. Above 6000 ft.

Canned Peaches

Hot

Pints

Quarts

20

25

25

30

30

35

35

40

Canned Peaches

Raw

Pints

Quarts

25

30

30

35

35

40

40

45

Peach Jam, Jelly, Honey or  Marmalade

Hot

Half-Pints or Pints 5 10 10 15

 

TABLE 2. SYRUPS FOR USE IN PRESERVING FRUITS

Type of Syrup Percent Syrup* Cups of Sugar** Cups of Water Yield of Syrup in Cups
Very Light 10% 1/2  4 4 and 1/2
Light 20% 1 4 4 and 3/4
Medium 30% 1 and 3/4 4 5
Heavy 40% 2 and 3/4 4 51/3
Very Heavy 50% 4 4 6
*Approximate.
**In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored type is selected.

 

TABLE 3.  HEAD SPACE (INCHES)
TO ALLOW BETWEEN PACKED FOOD AND CLOSURE

Type of Pack Container with Wide Top Opening Container with Narrow Top Opening
  Pint Quart Pint Quart
Liquid Pack* 1/2 1      3/4*** 1 and 1/2
Dry Pack** 1/2 1/2 1/2 1/2
*Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit, or fruit juice.
**Fruit or vegetable packed without added sugar or liquid.
***Head space for juice should be 1.5 inches.