hey people, can you help me??

Question

My neighbour has given me a LOT of peaches. I cant eat all of them and they are going off. So do you know the recipie for boiled peach???? (i cant remeber what you call them). They come in a jar and they are very sweet. Could you please help me. I would of looked on the serch bar but i dont know what they are called.
Thanks
bye

Answer 1

You may mean Pickled Peaches, which you have to boil; after they are done cooking, they are placed in a Mason jar for storage. Here is a recipe:

1 (1,000-mg) vitamin C tablet (to prevent discoloration), crushed to a powder
6 1/2 cups cold water
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons pickling spice
1/4 teaspoon kosher salt
Special equipment: 6 (1-pt) canning jars with lids and screw bands; a boiling-water canner, or a deep 10- to 12-qt pot plus a flat metal rack; an instant-read thermometer




Prepare peaches:
Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water).
Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander.

Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours.

Sterilize jars and lids:
Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.

Cook and can peaches:
Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.

Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles.

Seal and process jars:
Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave).

After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.

Makes 6 pints.

Answer 2

You can't really can them either without a hassle. I would suggets either you throw a party and serve everyone peach cobbler or you can freeze them. This is how: Have a bowl with lots of ice and a little water ready. Get a big pot of boiling water going and drop about 10 peaches in and let them boil for 1 minute. Remove imediately transferring them to the bowl of ice water. Then you can easily peal off the skins and cut out the bad spots. Slice the good parts off into another bowl, and add sugar and a bit of lemon juics if you like. Freeze and repeat this until you have taken care of all your peaches!

Answer 3

peaches are to be boiled with the same amount of sugar. e.g. 1 kg peaches de skined, boiled with 1kg sugar. and the rind of lemon. also use bunch of lemon seeds tied in a bag. they give extra shine. if u want to keep longer use a bottled citric acid agent found in grocery.dont forget to put everything through a muslin cloth, before bottling.

Answer 4

I have no idea either. But here are some other ideas you can use for your peaches: peach cobbler, peach pie (my favorite), peach jam (very easy to make), peach juice, peach smoothie, or even dried peaches (slice them up and put them on a dehydrator...yum, yum).

Answer 5

Make peach jam

Answer 6

Here are some great recipies to make out of peaches........
for wine....
Take 3 to 5 pounds of peaches per gallon.
Sugar (table or dextrose)
acid blend
pectic enzyme
Red Star cote de blanc yeast

Remove pits and mash fruit to a pulp. The skins will add a nice tannic bite.
Add sugar to a specific gravity of between 1.090 to 1.110
Get an acid titration kit from a homebrew store and adjust acid to 0.6% to 0.8%
with the acid blend.
Add sulfite to kill any wild yeasts. 50ppm/gallon. Wait 1 day then add the
wine yeast and pectic enzyme.

For mead......
Add 1 to 3 pounds of fruit mashed into secondary with pectic enzyme.

Old-Fashioned Peach Cobbler


8 cups fresh peaches, sliced and peeled
2 cups sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter, melted
Pastry for double-crust pie
Preheat oven to 475°F.

Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.

Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.

Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 15 to 20 minutes or until browned.

Grandma's Peach Cobbler
1/2 cup butter (1 stick)
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup milk
3 cups peeled and sliced fresh peaches, with their juices
Preheat oven to 350°F.
Put the butter in a 9x13-inch Pyrex baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.

When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 30 minutes.

As the cobbler cooks, the batter will rise up and around the peaches. Makes 10 to 12 servings.

For Jams and or preserves.....

Here's what you absolutely have to have:


Some really excellent fruit (Peaches and Strawberries for these recipes)
Mason jars
Two-piece vacuum caps and lids (rings and discs)
Lots of sugar
Fresh lemon juice and some other spices
Powdered pectin (SureJell, for instance) for some of the recipes
Here are some things that are nice to have:


A big pot (a canner) with a lid for "processing" your jars
Tongs for removing jars from the big pot
A jar funnel to aid in filling your jars
You can purchase a large canner, one of those dark metal ones with the white flecks, for very little money at most any KMart, WalMart or even hardware store.


Jo Nell's Peach Preserves


8 C Peaches, peeled, pitted and sliced (about 4 pounds)
2 T Fresh lemon juice
3 oz. Package of powdered pectin
7 C Sugar
1/4 t Almond extract (optional)

Combine peaches, lemon juice and pectin in a large pot or Dutch oven. Bring to a rolling boil, stirring gently. Add sugar and return to rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim any foam. Add almond extract at this point, if desired, and mix. Pour into hot jars, leaving 1/4" head space. Adjust caps, and process 10 minutes in boiling water bath. Makes about 6 12-ounce jars

Answer 7

Get on the website and look.

Answer 8

make some wine with them
peach wine is one of slurrr hic! best hic!

Answer 9

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