I was very familiar with one of these Saints, Martha, the sister of Lazarus. You remember Martha...she was the one who came whining to Jesus because she was slaving away in the kitchen and her sister, Mary, was just hanging out and visiting with Jesus. Yep, that Martha. Jesus told her to quit worrying about her sister and skedaddle back into the kitchen...maybe He was very hungry LOL.
What made me think of this today is that when I was in the kitchen preparing for our peach marathon I suddenly heard my Parish Priest's Irish brogue saying Saints preserve us. I don't know why....there hadn't been any calamities (yet) I was merely putting the jars in the dishwasher to ready them, putting pots of water on to boil and sanitizing counter tops when suddenly his voice popped into my head. Perhaps I am on his mind today as he, our Associate Pastor and our Sisters will certainly be included in the distribution when our peaches are preserved.
Tami arrived along with Raechal and Rae's friend, Hannah. I love free help in the kitchen and always enjoy Rae's company. Last time Rae helped me in the kitchen
Today we made peach salsa that we created after combing through several recipes and finally winging it and making our own version, a peach and jalapeno jam using a recipe from Mary Ellen of Recipes, Food and Cooking, honey spiced peaches and simple canned peaches using the Ball Blue Book of Preserving.
Zesty Peach Salsa
4 lbs. peaches, peeled, pitted and chopped
2 lbs. tomatoes, peeled, seeded and chopped
4 jalapenos, stemmed, seeded and minced
2 T. cilantro, minced
1/2 t. cumin
2 T. minced garlic
1/4 c. white vinegar
1/4 c. sugar
Combine all ingredients in a large pot over medium high heat. Bring to a boil and cook for 10 minutes. Ladle hot salsa into prepared hot jars, add lids and rings. Process in a boiling water bath for 15 minutes. Print Recipe
slightly adapted from Mary Ellen of Recipes, Food and Cooking
3 1/2 lbs peaches, peeled, pitted and chopped
2 medium jalapeno peppers, stemmed, seeded and minced
7 1/2 c. sugar
1 pouch liquid pectin
juice of 2 small lemons (1/4 c.)
1-2 T. butter
Place peaches, jalapeno, sugar and lemon juice in a large pot over medium high heat. Bring to a boil and cook for about 30 minutes or until peaches are tender. If the mixture foams stir in a T. of butter. You can add a second T of butter if needed. When peaches are tender, add the liquid pectin and boil for one minute longer. Ladle jam into hot jars leaving a 1/4" headspace. Wipe the rims, cover with lids and rings and process in a boiling water bath for 10-15 minutes. Print Recipe
The process for both the sliced peaches and the honey spiced peaches is the same.
The syrup and the addition of spices into the jars are the only differences.
Honey Spiced Peaches
slightly adapted from Ball Blue Book of Preserving
8 lbs. peaches, peeled, pitted and cut into eight slices
1 c. sugar
4 c. water
2 c. honey
6 t. fruit fresh
1 stick cinnamon per qt or 1/2 stick per pt.
1/2 t. whole allspice per qt or 1/4 t. per pt.
4 whole cloves per qt or 2 cloves per pt.
Combine sugar, water, honey and fruit fresh in large pot over med high heat. Cook until sugar dissolves. Add peaches and cook until heated through. Ladle hot peaches into hot jars leaving 1/2" headspace. Place cinnamon, allspice and cloves in jar, seal with lids and rings. Process for 25 minutes in boiling water canner. Print Recipe
Canned Peach Slices
adapted from Ball Blue Book of Preserving
8 lbs peaches, peeled pitted and cut into eight slices
2 1/4 c. sugar
5 1/4 c. water
Combine sugar and water in large pot over med high heat until sugar is melted. Add peaches and heat through. Ladle hot peaches and liquid into hot jars. Adjust two piece caps and process for 25 minutes in a boiling water canner. Print Recipe
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