Peach Preserves. Lots of stages. Yesterday I dipped the peaches in boiling water and peeled them and cut them up. Then I put them in a great big pan and put the measured sugar on them and stirred several times before bed (and once in the middle of the night). The sugar dissolved and the peaches let out their juice. This morning I strained the peaches out of the juice. Started boiling the juice and brought it up to 220 degrees and added back in the peaches and once again brought it back up to 220. Seven pints on the table. Three more in the canner. The rest of the juice on the stove bringing up to 220. That last 5 degrees takes a while!! So John Moore ten pints and probably at least 5-6 more. May have to do a couple of half pints. I do preserves because I dont like chunky wedges of peach that gets all stringy.
Posted on: Wed, 30 Jul 2014 14:14:40 +0000
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