3 replies to this topic

[SurvivalMom78]

Hello,

I recently decided to try canning again, and have been lurking these forums for years without posting. You are all a bunch of amazing ladies, (and occasional men!)



I tried to blanch peaches to peel them, but left them in the boiling water too long. Now I have 18 large gooey peaches. The skin is intact, but the inside is all mush. Is there anything I can do with them, like make a syrup for canning? The peaches are intact, but if I slide the skin off it all turns to water (albeit yummy) juice. The peach pits are still inside the peach....not sure if there is anything I can do!

[Violet]

Yes, peach jam,, peach syrup, or peach butter. I like the pectin added to the syrup.



I use this all the time with great results.
Syrups made from blackberries, huckleberries, raspberries, boysenberries,loganberries, sour cherries, and Island Belle grapes as well as mixtures ofberries are of good flavor, color, and consistency (thin like maple syrup,medium thick like corn syrup, or slightly jelled). Syrups can be made with orwithout pectin and lemon juice. Lemon juice may improve color. Use of pectinwill vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruitthoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cupscrushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5for soft fruits...about 10 minutes for firm fruits like cherries and grapes.Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars towithin 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruitthoroughly. Place crushed fruit in dampened jelly bag and drain. For clearestjuice, do not press bag to extract juice. For firm fruits, heat is needed tostart flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit.Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampenedjelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canningjars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.<br style="mso-special-character: line-break;"><br style="mso-special-character: line-break;">

[SurvivalMom78]

Violet, Thank you so much! I had seen this recipe before from you, but didn't know if it would be okay on peaches. I am always so careful and worried, I want things done exactly by the book.




The peach syrup is delicious, one of the best items I have tasted in a long time! Thank you so much!

Yes, peach jam,, peach syrup, or peach butter. I like the pectin added to the syrup.



I use this all the time with great results.
Syrups made from blackberries, huckleberries, raspberries, boysenberries,loganberries, sour cherries, and Island Belle grapes as well as mixtures ofberries are of good flavor, color, and consistency (thin like maple syrup,medium thick like corn syrup, or slightly jelled). Syrups can be made with orwithout pectin and lemon juice. Lemon juice may improve color. Use of pectinwill vary consistency.

To Prepare Fruit Puree:
Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruitthoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cupscrushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5for soft fruits...about 10 minutes for firm fruits like cherries and grapes.Press through sieve.

SYRUPS MADE WITH PUREE
4 cups puree
4 cups sugar
1/2 package or less powdered pectin (if desired)
3 or 4 Tbsp lemon juice (if desired)

1. Mix puree, sugar, pectin and lemon juice.
2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches218F).
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars towithin 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and cool.
6. Check lids, label, and store in cool, dry place.

To Prepare Fruit Juice:
Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruitthoroughly. Place crushed fruit in dampened jelly bag and drain. For clearestjuice, do not press bag to extract juice. For firm fruits, heat is needed tostart flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit.Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampenedjelly bag; drain.

SYRUPS MADE WITH JUICE
4 cups juice
4 cups sugar
1/4 cup lemon juice (if desired)
1/2 package or less powdered pectin (if desired)

1. Mix juice, sugar, lemon juice and pectin.
2. Bring to boil and boil 2 minutes.
3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canningjars to within 1/2 inch of top.
4. Adjust lids and process in boiling water bath canner for 10 minutes.
5. Remove from canner and let cool.<br style="mso-special-character: line-break;"><br style="mso-special-character: line-break;">

[Violet]

Glad it helped and that you like the syrup !