Greeley-Evans D6

Preserving Peaches

Canning, Jamming, Freezing, Salsa

Lea Hanson

Peaches are for sale everywhere this time of year. We are bombarded with pallets of peaches, encouraged to buy them as fundraisers, EZ Ups on every corner, and more. With our kitchens filled with pallets of peaches, we’re suddenly inundated with the responsibility to do something with them. Luckily, peaches are one of the easiest fruits to preserve and there are many ways to do it. There are many ways to preserve the goodness of peaches well past the harvest season. Examples include canning, freezing, making salsa, or making preserves.

Peaches provide vitamins A and C, are a good source of fiber and are low in calories. One raw medium peach (147 grams) has 50 calories, 0.5 grams of fat, 0 grams of cholesterol and sodium, 15 grams of carbohydrate, 13 grams of sugar, 2 grams of fiber and 1 gram of protein. It provides six percent of your daily vitamin A needs and 15 percent of daily vitamin C needs. One medium peach also contains two percent or more daily value of vitamins E and K, niacin, folate, iron, potassium, and magnesium.

Preserving fruit is much easier than most novices think it will be and the tools needed are minimal. Actually, besides purchasing a bulk of canning jars, most people already have utensils that will work in the house. Although many specialty items are for sale, they usually simply make the process easier, but aren’t required to complete the task.

PREPARING TO PRESERVE PEACHES Choose ripe, mature peaches of ideal quality for eating fresh or cooking. Peaches should be firm, or “give” slightly and should have a strong, sweet smell and a yellowish golden background color.

To peel, dip peaches in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.

Cut in half, remove pits and slice, if desired. To prevent darkening, keep peeled peaches in ascorbic acid solution (1 teaspoon or 3000 milligrams ascorbic acid or vitamin C per gallon of water), or use a commercial ascorbic acid mixture according to directions on package. Drain when ready to process.

CANNING PEACHES (HALVED OR SLICED) Yields: Approximately 2 to 2½ pounds peaches for a 1-quart jar.

Prepare and boil syrup, using ½ cup (very light), 1 cup (light) or 1¾ cup (medium) sugar per quart of water, depending on desired sweetness. Or pack peaches in water, apple juice or white grape juice.

HOT PACK AND RAW PACK First, what’s the difference? Hot packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Raw packing is more suitable for fruits and vegetables processed in a pressure canner.

To hot pack peaches, first place drained fruit in a large saucepan with syrup, water or juice and bring to boil. Next, fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place peach halves in layers with the cut side facing down. Adjust the jar lids and process in a boiling-water canner: 20 minutes for pints, 25 minutes for quarts at altitudes up to 1,000 feet.

To raw pack, fill hot jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace. Adjust the jar lids and process in a boiling water canner: 25 minutes for pints, 30 minutes for quarts at altitudes up to 1,000 feet.

FREEZING PEACHES Also known as sugar packing

Many believe sugar packing is the best way to preserve the taste of fruit. To sugar pack, start by dissolving ¼ teaspoon ascorbic acid in 3 tablespoons cold water and add to each quart of peaches to slow darkening. Then, add ⅔ cup sugar to each quart (1⅓ pounds) of prepared fruit. Next, stir gently until sugar is dissolved or let stand 15 minutes. Place into containers, seal, label, and freeze. PEACH JAM Yield: About 8 half-pint jars

Making jam is usually the task that seems most difficult… but like the processes described above, is easier than most assume. Begin by combining two quarts crushed, peeled peaches and ½ cup water; cook gently for 10 minutes. Add 6 cups sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes; stir frequently to prevent sticking. Next, pour hot jam into sterilized canning jars, leaving ¼–inch headspace.

Wipe jar rims and adjust lids; they will be quite sticky later if you don’t. Process (seal) jars in a boiling water bath canner for 5 minutes at altitudes up to 1,000 feet. Add 1 minute of processing time for each additional 1,000 feet.

Adding pectin is easy simply by following the manufacturer’s directions on the pectin box.

All Natural makes all the difference.

Everything you eat starts with how it is raised and how it gets to you. Know what you and your family are eating.

WE OFFER

• Black Angus cattle selected for high marbling genetics, locally farm-raised in large pastures in a low stress environment • NEVER EVER given antibiotics, hormones, or steroids or fed animal by-products • Available by quarter, half, or whole, cut and packaged just the way you want it • Dry-aged 21 days for tender, moist, consistently great flavor.

www.blueskyfarmcolorado.com (970) 222-7147 • Rbluesky8@msn.com • Windsor, CO

Please request a cutting instruction sheet to place your order.

LET US SHARE WHOLESOME, NUTRITIOUS, AND SAFE NATURAL BEEF WITH A TASTE YOU CAN TRUST.