Frozen Peaches

Over the next few weeks, I am going to catch up with all the canning and things that I've been up to. I know it is probably a little late for you to do it this season, but I am hoping you can get some good ideas for next year. So, watch for lots of new posts.

Now, I have a few thoughts on frozen peaches. Typically, I have had bad experiences with them. I have done the frozen peach slices - individually frozen on a tray then all placed in a bag and I have even tried one suggestion of washing the fuzz off of the peach with hot water and putting the peaches - whole - into a bag - skins and all. Then to eat them, you just thaw them under hot water and eat them. That was supposed to turn out just like a fresh peach. Not so - at least not in my freezer. I ended up throwing most of those out to the cows - most of my frozen peach experiments turn to mush.

This year, I had a new suggestion given to me from a friend that I was excited to try and I did it! So far, I haven't tried the end results, but I have very high hopes for this recipe and actually using it. Ready?

2 quarts sliced (or cut up) peaches
1 cup sugar
1 teaspoon fruit fresh

Mix sugar and fruit fresh together and stir into sliced up peaces. Stir and allow to sit for a minute before you stir again. Make sure sugar mix is completely dissolved. Pour mixture into freezer bags. Label your bags. Freeze.

Thaw to use as a pie filling, ice cream topping, smoothie ingredient, or more - I'm sure the options are endless. Only limited to your creativity.
So, here is the mixture - in the stirring, sugar dissolving process.


I put it into quart bags. Make sure to leave room for expansion during freezing.
And frozen - in my freezer. Isn't it pretty? I can't wait to try it!

I know - it makes you want some frozen peaches, huh? =)

Peaches are here - make pie filling

I have talked about peaches and peach pie filling to several people lately and some of them really want my peach pie filling recipe... so here is where you go (on this blog) to get the recipe:

Peach Pie Filling with Recipe

(And a picture to entice you)

Try it - it is so incredibly yummy. It is usually the first to go when I make it into a crisp or anything and take it anywhere. It is sweet, but not too sweet.

By the way, for those really interested in peach varieties, I used summer ladies in this recipe last year.

Clear Jel

Today's Question:
Where do you get Clear Jel for making the pie filling recipes?

Answer:
I get mine in Rexburg, Idaho at a local health food store. If you want directions, call me (390-0595)
They get a large quantity and then repackage it into smaller quantities - so it is labeled with their own label and packaged into ziploc bags.
I've also gotten it in Logan, Utah at Kitchen Kneads.

I'm working on finding a good source so I can sell it on my HiStakes-Spelt website. Wish me luck on that. My ultimate plan is to have a supply of canning items - bottles, lids, clear jel, the works so I can help all my friends who want to pursue the art of canning. I'll let you know when I find it.

Peach Pie Filling Recipe

I've had enough requests to share my recipe. Rather than email to those who really care, I'm just going to blog it.

Before we start, there is one thing you need to know: there are two recipes here - one to make 1 quart of filling (1 pie/cobbler/whatever) and then to make 7 quarts. You just need to choose if you are going to can 7 quarts and enjoy the pie filling later, or if you just need enough to make a killer dessert tonight. Ready?

Ingredients and quantities needed for 7 quarts (canning load):
Sliced fresh peaches 6 qts
Granulated sugar 7 cups
Clear Jel 2 cups
Cold water 8 cups
Cinnamon (optional) 1 tsp.
Almond extract (optional, but YUMMY) 1 tsp.
Bottled lemon juice 1 & 3/4 cups

Now, ingredients for 1 quart:
Sliced fresh peaches 3 & 1/2 cups
Granulated sugar 1 cup
Clear Jel 1/4 cup
Cold water 3/4 cup
Cinnamon (optional) 1/8 tsp.
Almond extract (optional, but YUMMY) 1/8 tsp.
Bottled lemon juice 1/4 cup

Instructions:
Select ripe, but firm peaches. Peel peaches - to loosen skin, submerge peaches in boiling water for approximately 30-60 seconds, then place in cold water for 20 seconds. Slip off skins and prepare slices 1/2 inch thick.
For fresh fruit, place 6 cups at a time1 gallon of boiling water. Boil each batch 1 minute afte rthe water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.
Combine water, sugar, Clear Jel, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begin to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately.
Recommended process time for peach pie filling in a boiling water canner: 40 minutes.

I got this recipe from my mom.

IMPORTANT VARIATION NOTE AND CONFESSION:
I just made this recipe for the one quart to make a "fresh" peach crisp. It is divine! I used way more peaches than it called for in the 1 quart recipe, and I didn't boil them before combining them with the sauce. I just heated them with the sauce after it was thickened. It turned out wonderfully. I feel guilty eating almost the entire thing! =)