10 Awesome Ways to Preserve the WHOLE Peach | Ready Nutrition

10 Awesome Ways to Preserve the WHOLE Peach | Ready Nutrition

Puff Pastry from Martha's Blog

Quick and Easy Puff Pastry Danish

Here is a recipe from The Yankee  Pastry Chef blog.  These little danish are similar to the kind you can buy at Panera Bread.  I intend to use some of my peach jelly to make these scrumptious looking danish.  The link to the blog is http://yankeepastrychef.blogspot.com. There are a lot of good recipes on this blog.  

Quick and Easy Puff Pastry Danish are made with frozen sheets of puff pastry. Puff pastry made from scratch is the ultimate in puff pastry but for a quick and easy jam and cheese danish these look and taste great. I've made three shapes for you, the pinwheel, the envelop, and the diamond. They are filled with a cream cheese filling and jam, then brushed with an apricot glaze while they're still warm. Make them the night before, cover and refrigerate, then pop them in the oven first thing in the morning. Your guests and family will think you've made a quick run to the local bakery.

Puff pastry is found in the frozen section at the grocery store. It should be thawed in the refrigerator preferably overnight. If you're in a real hurry you can leave it on the counter but make sure you use it as soon as it's thawed enough to handle. Puff pastry should be kept cold. Flour your board and unfold the sheet. You want to have a square sheet so you may have to flour and roll it a little bit. Mine was almost a 10 inch square so I only had to roll it a little bit. You can make any size you want as long as they are square. Adjust the amount of cream cheese filling and jam accordingly. I cut it into four 5 inch squares. The first shape on the left is the envelop. You take two opposite corners and fold them overlapping in the middle. The second shape is the pinwheel. From each corner you cut in two inches. After you have filled it you will fold every other point to the center. The third shape is the diamond. Fold the square into a triangle. Then cut one half inch in from the sides of the triangle stopping one inch from the tip of the triangle. Unfold the square and bring the cut sides to the opposite points. Make sure the sides line up evenly.

The next step is to fill the puff pastry with the cream cheese filling and jam. I used strawberry, blueberry, and raspberry jam. For the envelop place 1 1/2 Tbs. cream filling down the middle of the square from point to point. Don't go all the way to the edges because it will spread some. Place 1 Tbs. jam on top of the cream cheese filling. Fold one point over the filling and egg wash the top, then fold the opposite point over the egg washed point. For the pin wheel place 1 1/2 Tbs. cream cheese filling in the center of the pin wheel. Place 1 Tbs. jam on top of the cream cheese filling. Start with any point and fold it to the center. Egg wash the top, skip a point, then fold the next point on top of the first one. Continue folding every other point to the center egg washing the top of each one. For the diamond shape place 1 1/2 Tbs. cream cheese filling in the center of the diamond and place 1 Tbs. jam on top of the cream cheese filling. After all the pastries are filled egg wash the tops of all exposed puff pastry. Do not egg wash the sides of the puff pastry.

Cream Cheese Filling

16 oz. cream cheese, room temperature

1 tsp. lemon zest

1/2 cup sugar

2 Tbs. flour

1 egg yolk

Mix all of the ingredients together in a standing mixer with the paddle or mix with a handheld mixer. Makes enough for about a dozen pastries.

Egg Wash

1 whole egg

1 egg yolk

Pinch of salt

Pinch of sugar

2 tsp. water

Whisk together in a small bowl.

Preheat your oven to 400 degrees and bake for 20 minutes. Let them cool for a few minutes and brush with Apricot Glaze. Place apricot jam in the microwave, or in a pan on the stove, and heat until it becomes more liquid. I usually have to add a little water to it. If you have large pieces in the jam put it through a sieve. Brush on the pastry while it is still warm and liquid. Keep in the refrigerator so you have it the next time you need Apricot Glaze.

Variations:

Use orange zest instead of lemon zest in the cream cheese filling. Or use both.

Use flavorings in the cream cheese filling such as lemon, vanilla, or almond.

Use any kind of jam you like, apricot, fig, or other berry jams.

Add chopped up almonds to the cream cheese filling or sprinkle them on top.

I hope you'll give these Quick and Easy Puff Pastry Danish a try. They really are very easy to make and give a real wow factor to your breakfast. If you have any questions please feel free to email me.lrice5241@att.net

Enjoy!

Martha

Peach Nectar - Using All The Peach

The local peach orchard in Ellington, CT. will finally open at Old Schoolhouse Rd. on August 10. 2014.  Johnny Appleseeds will be open on the hill from 9 to 5.  To check for picking conditions call 860-875-1000.

So, I will be joining my cookbook group on Monday night at the Tolland Public Library, and our task for August is to test out some beverage recipes and bring our opinion on our experiment.  My choice came from a cookbook I bought last year from Taste of Home.  The recipe book, titled Smoothies and Blender Drinks has dozens of cooling recipes for hot summer days.

I decided to choose one recipe called Peach Navel, the non alcoholic version.  One of the ingredients for the recipe calls for peach nectar, which is available in grocery stores, but I decided I wanted to make my own.  So I took myself over to Johnny Appleseeds fruit and vegetable stand on Rt. 83 in Ellington.  I was able to procure a great deal.

Choosing the right peaches for nectar comes down to softness and fragrance.  You need softer peaches that have got a strong peach scent to make a really good nectar.  Most stands will not sell these softer peaches, but as a consumer, if you ask, they usually will give you a really good price.  They need to be used usually within 24 hours.  Any longer, and they begin to get overripe.

Peach nectar is made from the first extraction of your peaches.  Here is the technique, gathered from EHow.com.  I did not use the boiling method they recommend.  My peaches had very loose skins already, so I simply had to peel them off with my fingers.  I occasionally had to use a potato peeler to get some of the peels, but generally the task took less time then waiting for the pot of water to boil.
                                               
                                                                                           

PEACH NECTAR

Instructions

• 1

Select peaches that are somewhat soft to the touch and have a fragrant smell. This indicates ripeness. Very firm or hard peaches will not be ripe and will not provide the sweetness needed for a good nectar. Green, or unripe peaches do not process properly in the blender, and produce a bitter tasting nectar.

• 2

Boil enough water in a stock pot or sauce pan to be able to submerge the peaches. Dip each peach into the boiling water until the skin begins to loosen. Remove from the boiling water and place in ice cold water to stop the cooking process. Peel the peaches, remove the pit and cut into slices.

• 3

Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.

• 4

Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use

Read more : http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html

This nectar will end up being somewhat thicker than what you would buy.  Before you go crazy, save the sieved pulp of the peach in a separate bowl, and also save your peels.  Save your peach pits as well, because I will give you recipes to use these scrapings so you waste absolutely nothing of your investment.  

 

Now, here is the recipe for your Peach Navel.

 

How to Make Fresh Peach Nectar

By eHow Contributor

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•  Tweet
•  Share
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189 Found This Helpful

Make your own peach nectar.

Of all the summer fruits, peaches are perhaps the most delectable. So sweet, so juicy, they almost seem decadent. It isn't surprising hundreds of recipes have been developed that spotlight their unique flavor. On hot days, a glass of peach iced tea is the perfect thirst quencher; peach Bellinis are the quintessential Italian summer cocktail; peach brandy is a time honored tradition. Peach nectar is what gives these drinks their signature summertime flavor. While canned nectar is acceptable in many recipes, homemade peach nectar is the best way to get that true, fresh taste. The best peach nectar begins with ripe, fresh peaches.

Other People Are Reading

• How to Make Peach Tea
• How to Make a Bellini When Peaches Are Not in Season

Things You'll Need

• Fresh, ripe peaches
• Stock pot
• Water

Instructions

1. • 1
     Select peaches that are somewhat soft to the touch and have a fragrant smell. This indicates ripeness. Very firm or hard peaches will not be ripe and will not provide the sweetness needed for a good nectar. Green, or unripe peaches do not process properly in the blender, and produce a bitter tasting nectar.
   • 2
     Boil enough water in a stock pot or sauce pan to be able to submerge the peaches. Dip each peach into the boiling water until the skin begins to loosen. Remove from the boiling water and place in ice cold water to stop the cooking process. Peel the peaches, remove the pit and cut into slices.
   • Sponsored Links
     

     • 5 Foods you must not eat:
       Cut down a bit of stomach fat every day by never eating banana, corn…
       trimdownclub.com
   • 3
     Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.
   • 4
     Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use.

Read more : http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html

Instructions

1. • 1
     Select peaches that are somewhat soft to the touch and have a fragrant smell. This indicates ripeness. Very firm or hard peaches will not be ripe and will not provide the sweetness needed for a good nectar. Green, or unripe peaches do not process properly in the blender, and produce a bitter tasting nectar.
   • 2
     Boil enough water in a stock pot or sauce pan to be able to submerge the peaches. Dip each peach into the boiling water until the skin begins to loosen. Remove from the boiling water and place in ice cold water to stop the cooking process. Peel the peaches, remove the pit and cut into slices.
   • Sponsored Links
     

     • 5 Foods you must not eat:
       Cut down a bit of stomach fat every day by never eating banana, corn…
       trimdownclub.com
   • 3
     Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.
   • 4
     Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use

Read more : http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html

How to Make Fresh Peach Nectar

By eHow Contributor

•  Share
•  Tweet
•  Share
•  Pin

189 Found This Helpful

Make your own peach nectar.

Of all the summer fruits, peaches are perhaps the most delectable. So sweet, so juicy, they almost seem decadent. It isn't surprising hundreds of recipes have been developed that spotlight their unique flavor. On hot days, a glass of peach iced tea is the perfect thirst quencher; peach Bellinis are the quintessential Italian summer cocktail; peach brandy is a time honored tradition. Peach nectar is what gives these drinks their signature summertime flavor. While canned nectar is acceptable in many recipes, homemade peach nectar is the best way to get that true, fresh taste. The best peach nectar begins with ripe, fresh peaches.

Other People Are Reading

• How to Make Peach Tea
• How to Make a Bellini When Peaches Are Not in Season

Things You'll Need

• Fresh, ripe peaches
• Stock pot
• Water

Instructions

1. • 1
     Select peaches that are somewhat soft to the touch and have a fragrant smell. This indicates ripeness. Very firm or hard peaches will not be ripe and will not provide the sweetness needed for a good nectar. Green, or unripe peaches do not process properly in the blender, and produce a bitter tasting nectar.
   • 2
     Boil enough water in a stock pot or sauce pan to be able to submerge the peaches. Dip each peach into the boiling water until the skin begins to loosen. Remove from the boiling water and place in ice cold water to stop the cooking process. Peel the peaches, remove the pit and cut into slices.
   • Sponsored Links
     

     • 5 Foods you must not eat:
       Cut down a bit of stomach fat every day by never eating banana, corn…
       trimdownclub.com
   • 3
     Combine 2 cups sliced peaches and 1 cup water in a blender. Liquefy until smooth.
   • 4
     Strain the liquefied peaches through a sieve. Store the nectar in a sealed jar or bottle in the refrigerator until ready to use.

Read more : http://www.ehow.com/how_5287254_make-fresh-peach-nectar.html

PEACHY NAVEL

2/3 cup orange juice
1/2 cup peach nectar
1 tblsp. thawed lemonade concentrate
1/3 cup club soda

Garnish:
Orange slice and twist of peel.

In a highball glass, combine the orange juice, peach nectar and lemonade concentrate.  Stir in club soda.  Garnish as desire.
note:  You may add 2 ounces vodka  for an alcoholic version.

I made 4 cups of nectar from about 18 peaches.  I had 4 peeled peaches left that I didn't use.  So on my counter I had a bowl of peelings, about a cup of pulp, and 18 peach pits.   I wasn't done yet, so wondered how I could use up the pulp and the 4 peeled peaches.

I covered the peels and pits and set them aside.  I would look at them later.  For now, I hated to let that thick peach pulp go to waste.  I wondered if I could do a quick peach butter.  So here is what I did.
                                                                                                        

LEFTOVER CHUNKY PULP PEACH BUTTER

Ingredients:

1 cup peach pulp
1 cup sugar
4 peeled and chunked peaches

Directions:
 
Mix pulp with sugar.  Bring to boil over medium high heat in a stainless pot.  Add peach chunks and boil for about 4 minutes, stirring constantly.  Mash up the peach pieces to make them fairly small, and continue to cook over medium high heat for about 1/2 hour.  You need to stir your mixture the entire time.  The more you stir, the smoother the butter.







You want to reduce your mixture to about half.  It should become darker and very thick.














Spoon the mixture into a hot sterilized 1 cup jar, seal with canning lid, and process in boiling water for about 5 minutes.  I did not bother processing the butter because I only had one jar.  It will simply be kept in the refrigerator.  It should be good for about 6 months. 

This is a very rich butter.  You only need 1 tsp per serving.  It should spread easily and the taste is so strong and sweet that any more than a tsp will be too sweet for some.  Of course, this gourmet flavored peach butter, with tiny chunks of peach won't last for more than a few days, it is soooo good. 


So that leaves us with peels and pits.  On the previous post, I showed a link for peach honey.  Peach honey is made by simmering the peels in water, then letting them stand overnight.  You then remove the juice, add sugar to it, and cook it until it is very thick.  The recipe can be found on Pick Your Own.com.

On my search, I found another recipe that uses peels and pits to make a jelly from.  Back when our parents and grandparents were children, it was common to make jelly from peels and pits.  Nothing was wasted if it could be eaten or used.  In our modern age, we have lost our sense of using everything that we buy.  All of us are guilty of throwing away what we consider the non usable parts.  Well, with a view of looking back and reviving these heirloom recipes, I will take advantage of my discovery and share what I found. 

This next  recipe came from Cooks.com.  Here is the link:  http://www.cooks.com/recipe/5q3r87kx/peach-peel-and-pit-jelly.html

Peach Peel & Pit Jelly

4 qts. peach peels and pits 1 pkg. powdered pectin 3 c. sugar A word of caution.  Do not use any broken pits.  The best peach for this recipe is a cling variety such as Red Haven. 1 package powdered pectin and 3 cups sugar to each 3 cups juice.Save peels and pits of peaches when canning. Barely cover them with water in a large kettle. Bring to a boil and simmer for 30 minutes. Let stand overnight. Strain juice through cheesecloth. Measure 3 cups juice into a large pan. Add 1 package pectin. Bring to vigorous boil. Add 3 cups sugar and boil rapidly until it reaches "sheeting off" jelly test, 220 degrees. Skim off foam. Pour into hot jelly jars and seal. Cooking Tip;  Don't squeeze the juice out of the cheesecloth bag.  Once you have strained the bulk of the juice, get another bowl and hang the cheesecloth bag over it.  Let it continue to drip for an additional 8 hours.  This will give you about another cup of very peachy juice.  It is okay if you don't make jelly right away.  Keep juice in closed container but use within a day after your final straining. Tomorrow I will be picking a large amount of freestone peaches.  The freestone kind allow you to quickly remove the peach from the pit, because it isn't really attached.  I have heard that this kind of peach, though easy to work with for canning peach slices, isn't as sweet as the stoned variety.  Since the peaches will be floating in a medium syrup, I can probably not feel guilty about picking the freestone kind.  It will make my life a bit easier as I try to put up about 8 quarts of canned peaches.    August 17' 2014 I have made my first batch of this jelly, and it is absolutely delicious.  I will be picking more peaches this week and look forward to making this recipe again,  it will make excellent Christmas gifts as well as work well in Thumbprint cookies or in peach filled danish.  Watch the blog for winter recipes that use the jelly for more than just a spread on toast. Happy picking.  Next is apples.

Canning Peaches

     It is peach picking time in Connecticut.  My husband has requested I can peaches because he loves eating the Del Monte brand.  I immediately went to search mode to find instructions on how to do it and was surprised to see I can use a hot water canning process instead of a pressure canner.
      As a home canner I should have a pressure canner, but I never did invest in one.  So after finding out I can do a hot water process, it looks like I will be canning peaches this year.
     These instructions came right off of a website.  I have not applied any of these techniques yet, so for me they are untried.  Here is the instructions from Pick Your Own.com.

How to Make Homemade Canned Peaches, Plums, Pears, Plums, Nectarines and Cherries

Click here for a PDF print version

You think making and canning your own peaches, pears, plums, cherries or nectarines is difficult or expensive?  Not at all!  Here's how to do it, complete instructions in easy steps and completely illustrated. In the winter when you open a jar, the peaches will taste MUCH better than anything you've ever had from a store, and by selecting the right fruit, it will use less sugar than store-bought canned peaches. Peaches, pears, plums, cherries or nectarines can be packed in very light, light or medium sugar syrup. They can also be packed in water, apple juice or white grape juice.

Prepared this way, the jars have a shelf life of about 12 to 18 months, and aside from storing in a cool, dark place, require no special attention. If you'd rather freeze your fruit, see 

my page on how to freeze peaches, plums, nectarines, figs and cherries. Even easier than canning and they will taste just like fresh.. but it does take up space in the freezer. You may want to make make your own home canned peach pie filling to use in the winter, too.

And here are some great and easy peach desert recipes!

Directions for Making Canned Peaches, Apricots, Pears, Pluots, Plums, Cherries or Nectarines

Ingredients

• Fruit (see step 1)
• Sugar (or fruit juice, or Stevia ; or if you prefer, Splenda), or just water!)

Equipment

• 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.;
  OR
  a pressure canner
  You can use either with this recipe.  The processing times for each are given in the recipe.
• Jar grabber (to pick up the hot jars)
• Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
• Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)
• At least 1 large pot
• Large spoons and ladles
• Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings)

Recipe and Directions

Step 1 - Selecting the peaches, apricots, pluots, plums, cherries or nectarines

The most important step!  You need peaches that are sweet, and to make the work easier, cling-free (also called freestone).  This means that the peach separates easily from the pit!  Same with nectarines, and this doesn't apply to cherries or plums. Don't miss the peach picking tips page!

Choose ripe, mature fruit of ideal quality for eating fresh or cooking. They should not be mushy, but they also should not be rock hard: just as ripe as you would eat them fresh.

After this step, I'll just refer to "peaches" but it applies to plums, pears, cherries and nectarines.

Step 2 - How many peaches and where to get them

You can pick your own, or buy them at the grocery store.  But for large quantities, you'll find that real* farmer's markets, like the Farmer's Market in Forest Park, Georgia have them at the best prices. 

It takes about 5 good sizes peaches or nectarines (or about 10 plums) to fill one quart jar. An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts — an average of 2½ pounds per quart.

* - not the cutesy, fake farmer's markets that are just warehouse grocery stores that call themselves farmer's markets.

Step 3 - Prepare the sugar (or other sweetener) solution

Peaches must be packed in a solution of water and sugar or fruit juice.  It's up to you which to use.  Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. Sugar solution is much less expensive (unless you have a supply of cheap grape juice), so I usually use a light solution to keep sugar (and the added calories) to a minimum.

Sugar Syrup
Syrup	Sugar	Water	Yield
Light	2 cups	6 cups	7 cups
Medium	3 cups	6 cups	6 1/2 cups
Heavy	4 cups	6 cups	7 cups

NOTE: you can ALSO use fruit juice (if you want a natural alternative) or water or artificial sweetener (Stevia (or if you prefer, Splenda), but NOT Nutrasweet; if you want a low calorie alternative).  Click here for instruction about how to prepare these sugarless, fruit juice, or Stevia (or if you prefer, Splenda) solutions!

To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. After preparing the liquid syrup, keep it hot (but not boiling).

How much solution to make?  That is hard to say.  Everyone packs the peaches in the jars a bit differently and that obviously and directly affects the amount of solution needed.  You can store any unused solution in the fridge or freezer, and boil it again for use in the next batch.

Step 4 - Wash the jars and lids

This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out.

Step 5 -Wash the peaches!

I'm sure you can figure out how to wash the peaches in plain cold or lukewarm water

Step 6 - Peeling the Peaches

Nope, we're not going to peel them by hand; that's way too much work.  Instead, here's a great trick that works with many fruits and vegetables with skins (like tomatoes): just dip the fruit in boiling water for 20 to 45 seconds.

NOTE: this works GREAT on ripe peaches, but if the beaches are rock hard, not so well. Best to let the peaches soften for a day or two first!

Remove from the boiling water using a slotted spoon and put into a large bowl or pot of cold water and ice for several minutes

The skins will easily slide off now! 

Nectarines do not need to be peeled, if you don't mind the skins. Neither do peaches, but most people prefer them with skins off - they tend to be slimy after all this.

SAVE THE PEELINGS in the fridge - to make peach honey!

Note: one visitor reports she has good success using a potato peeler on unblanched peaches.

Step 7 - Cut up the peaches

Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices, as you prefer! Remove pits!

 

 

Step 8 - Prevent the fruit from darkening!

Peaches will turn brown when exposed to air, even air in a sealed, sterile jar. To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural).  Then stir the peaches to make sure all the surfaces have been coated.

 

Step 9 - For a Hot Pack

Hot packing is recommended for all fruits because it is a bit safer and makes fruit easier to pack in jars. Hot packed peaches are also less likely to float than peaches canned by the raw-pack method. Just put the cut peaches into the barely boiling syrup solution for 5 minutes. (If you want to use the "cold pack" or "raw pack" method, just skip this step!)

Hot packing also helps top reduce air entrapment (bubbles) as the cell structure of peaches tends to retain air; which is released during the heating prior to the jars being filled.  Hot packing also tends to produce brighter colors.

Step 10 - Fill the jars

Pack the peaches into sanitized jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. (if you don't cook or heat the peaches first, this is called "cold packing"). Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. To do this more effectively, tilt the jar slightly while running the tool between the fruit and the edge of the jar and also pressing inward against the fruit a few times.

After packing the peaches in the jar, pour the sugar solution up to 1/2 inch (1 cm) from the top.  the fruit should be covered completely. If you have problems with fruit darkening (turning brown) later, then sprinkle 1/2 teaspoon of FruitFresh or ascorbic acid into the top of the jar before you seal it.

Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten. 

Tips!

Canned fruits often will float if the sugar syrup is too heavy, if jars are packed too loosely or if air remains in the tissues of the fruit after processing. To avoid this use a light or medium sugar syrup, make sure fruit is firm and ripe and pack fruit tightly in jars without crushing.

If fruit is not covered by liquid it may darken during storage (but does not necessarily mean it is spoiled, as all fruits will darken somewhat). To avoid this be sure fruit is covered by removing air bubbles from jars liquid while still leaving the recommended head space. Also be sure to remove trapped air bubbles as described earlier. 

Peaches, pears and apples may also show a blue, red or pink color change after canning. This is the result of natural chemical changes that sometimes occur as fruits are heated. It is harmless and won't affect flavor!

Also, avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.

Step 11 - Process the jars in the water bath (or pressure canner - see the table)

Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. In general, if you are at sea level, boil them for at least 20 minutes (and no more than 30 min).

Here are more specific guidelines from the USDA for canning peaches in a boiling-water canner.

If you have a pressure canner; either a dial or a weighted-gauge canner, you can use that.  The times for pressure canners are given below, also.

Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner.
–		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	20 min 25	25 30	30 35	35 40
Raw	Pints Quarts	25 30	30 35	35 40	40 45

Table 2. Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints or Quarts	10	6	7	8	9

Table 3. Process Times for Peaches (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints or Quarts	10	5	10

Step 12 - Remove and cool

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can the

n remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture.

Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger.

If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid (with a new lid) and reprocess the jar, while it’s still hot for the full time in the canner – that’s acceptable!

Other Equipment:

From left to right:

1. Jar lifting tongs 
           helpful to pick up hot jars
   
2. Lid lifter 
           - to remove lids from the pot 
           of hot water 
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

Frequently asked questions!

1. Is it safe to can unpeeled peaches? I've spent hours on websites and read several books on canning - to no avail. This is the second year I've canned unpeeled peaches in a 5 to 1 water to sugar syrup (we're still alive). All my friends, their mothers and everything I've read says to peel and I'm beginning to buckle under all the finger wagging!!!   

   Answer: Buckle not! It is perfectly safe to can peaches with the skins on!  Most people don't because some folks think it feels like they're swallowing a cat (short hair, not Persian) when they eat a peach with the fuzzy skin still on! :)  But it is perfectly safe! (canning unskinned peaches, not cats, that is!  :) ..I'm gonna get letters on this one, for sure...

2. I just canned peaches for the first time. The seal seams good but I have air bubbles in my jars. Is this OK?"

   Answer: Yes, that’s common. Some of the air came from bubbles trapped between the pieces of fruit you put in the jar.  Other bubbles came from air trapped within the fruit itself.  As long as the jar was processed according to the directions and it sealed properly, it is perfectly safe to eat!