Canned Peaches

Ingredients:
Fresh and Ripe Peaches
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings

Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a pot of clean boiling water and a bowl of ice water for blanching the peaches, and a sharp knife.

Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration or 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them. Start the boiling water for blanching the peaches. You only need enough water to fully cover the peaches.

Once your blanching water has reached boiling point and while the rest of the water (or syrup) is all heating up, blanch your peaches by placing them in clean boiling water for a few minutes and then in ice water for a few minutes. Peel the skins off the peaches, cut them down the crease and remove the pits. Using a spoon to help pry the peach open in half will sometimes help accomplish the task while not making a mess of the fruit. 

When you have enough peaches to do a batch place the peaches in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.

Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 25 minutes. For pint jars start the timer for 20 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and  label the lid with the current year.

Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.

*Tip: We usually use a medium syrup for our peaches. Changing the salt water every 4 batches will help keep the peaches less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of peaches will generally yield between 20-25 quart jars depending on the size and condition of the fruit. If you choose to combine peaches and pears in the same jar you must time the jars in the water bath according to whichever fruit has the longest time, in this case the pears. Pears go for 30 minutes for a quart jar and 25 minutes for a pint jar.

Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom

Canned Pears

Ingredients:
Fresh and Ripe Pears
Salt
Sugar
Clean Canning Jars with matching Lids, & Rings

Preparation:
Gather all your supplies in advance to make things run smoothly. You'll need a water bath for sealing the jars, a large bowl of salt water (the ratio is 1 + 1/2 tsp. of salt per 1 quart of water), a pot of sugar water for syrup (see the ratios below), a small pan or pot of hot water for softening the lids, a peeler, and a pear corer.

Directions:
To prepare your syrup, place water and sugar in a large pot and bring to a boil. For LIGHT syrup use a ration of 1 cup sugar to 4 cups water. For MEDIUM syrup use a ratio of 2 cups sugar to 4 cups water. For HEAVY syrup use a ration of 3 cups sugar to 4 cups water.* Start preparing the lids by placing them in a small pot or pan of boiling water to soften them before using them.

While the water is all heating up, peel and core your pears and place them in the bowl of salt water. When you have enough pears to do a batch place the pears in HOT jars (dip the jars in boiling water) and fill the jars with syrup to within 1/2 inch of the top of the jar. Use a knife to remove air bubbles in jar by running the knife up and down the inside edge of the jar. Place a softened lid on the jar and screw it on with a ring. Fill the bottom of your water bath with 2 quarts of water and place the jars on the water bath.

Once the plate is filled with jars place the cover on the water bath and turn the heat to high. When steam is coming steadily out the hole on the cover start the timer. For quart jars start the timer for 30 minutes. For pint jars start the timer for 25 minutes. Once time is up, remove the lid and remove the jars with a jar lifter. (We always place our hot jars on a dry towel while they cool.) Allow jars to cool completely and check to make sure they all sealed. Wipe the outside of the jars with a clean wet rag and  label the lid with the current year.

Before doing another batch be sure you have more syrup heating if necessary and more lids softening. Also be sure there is still at least 2 quarts of water in the bottom pan of the water bath before using it again.

*Tip: We usually use a medium syrup for our pears. Changing the salt water every 4 batches will help keep the pears less messy. Mom's water bath will fit 7 quart jars at a time and 8 pint jars at a time. 1 bushel of pears will generally yield between 25-30 quart jars depending on the size and condition of the pears.

Time to Make: depends on how many batches you do
Difficulty: Medium
Recipe Origin: Mom

Peach Jam

Ingredients:
3 Cups Finely Chopped Peaches (about 10 ripe peaches, peeled & pitted)
4 + 1/2 cups sugar
2 Tbsp. fresh squeezed lemon juice (1 lemon will get you at least this much)
1 Box Sure-Jell
3/4 cup water

Directions:
Peel, pit, and finely chop the peaches and place them in a large bowl. Add the lemon juice and sugar and stir till well blended. In a small sauce pan, mix the water and sure jell. Heat (stirring constantly) until the mixture is boiling and boil for 1 minute. After 1 minute is up, add the contents of the saucepan to the rest of the ingredients. Stir the ingredients for about 3 minutes, or until the sugar is completely dissolved and no longer grainy. Pour jam into containers and let sit at room temperature for 24 hours to set. After 24 hours is up, place the jam in the freezer and store for up to 1 year.

Difficulty: Easy
Time to Make: about 20 minutes
Recipe Origin: Sure Jell recipe on the package

Sweet and Sour Sauce

Ingredients:
2 cups tomatoes, diced
1 cup onion, diced
1 cup green pepper, chopped
2 Tbsp. soy sauce
1 + 3/4 cups sugar
3/4 cup vinegar
10 ounces pineapple, chunked (save the juice)
1/4 cup sugar
1/6 cup corn starch
1/8 cup water
cooked rice

Directions:
In a large skillet, combine the tomatoes, onion, green pepper, soy sauce, sugar, vinegar, and chunked pineapple. In a medium bowl, mix together the juice from the pineapple, sugar, corn starch, and water. Mix till blended and add to the skillet. Stir all ingredients and cook on low heat for 20-30 minutes. Serve hot over rice.

Tips: Can add cooked chicken or pork to sauce while it is cooking.

For Canning: This sauce can be made according to the directions (omitting the rice and meat of course) and then put into pint jars for canning.  To seal the jars, place the jars in a water bath for 35 minutes. This amount will make about 3 pints.

Difficulty: Easy
Time to Make: about 45 minutes
Recipe Origin: Mom