• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Peaches - Halved or Sliced

  • Recipe Submitted by on

Category: Fruit, Canning

 Ingredients List

  • Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  • quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  • bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2-1/2
  • pounds per quart.
  • Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
  • cooking.
  • Procedure: Dip fruit 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 fruit in
  • ascorbic acid solution. Prepare and boil a very light, light, or medium
  • syrup or pack peaches in water, apple juice, or white grape juice. Raw
  • packs make poor quality peaches.
  • Hot pack -- In a large saucepan place drained fruit in syrup, water, or
  • juice and bring to boil. Fill jars with hot fruit and cooking liquid,
  • leaving 1/2-inch headspace. Place halves in layers, cut side down.
  • Raw pack -- Fill jars with raw fruit, cut side down, and add hot water,
  • juice, or syrup, leaving 1/2-inch headspace.
  • Adjust lids and process.
  • Table 1. Recommended process time for Peaches, halved or sliced in a
  • boiling-water canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
  • 1,000 ft: 20 min.
  • 1,001 - 3,000 ft: 25 min.
  • 3,001 - 6,000 ft: 30 min.
  • Above 6,000 ft: 35 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 25 min.
  • 1,001 - 3,000 ft: 30 min.
  • 3,001 - 6,000 ft: 35 min.
  • Above 6,000 ft: 40 min.
  • Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
  • 1,000 ft: 25 min.
  • 1,001 - 3,000 ft: 30 min.
  • 3,001 - 6,000 ft: 35 min.
  • Above 6,000 ft: 40 min.
  • Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 30 min.
  • 1,001 - 3,000 ft: 35 min.
  • 3,001 - 6,000 ft: 40 min.
  • Above 6,000 ft: 45 min.
  • Table 2. Recommended process time for Peaches in a dial-gauge pressure
  • canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10
  • mins. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
  • 2,001 - 4,000 ft: 7 lb.
  • 4,001 - 6,000 ft: 8 lb.
  • 6,001 - 8,000 ft: 9 lb.
  • Table 3. Recommended process time for Peaches in a weighted-gauge pressure
  • canner.
  • Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time: 10
  • mins. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
  • Above 1,000 ft: 10 lb.
  • ======================================================= ===== * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Peaches and Cream
Categories: None
Yield: 1 Servings

FOR 1-POUND LOAF
1/2 c Water
2 c White bread flour
1 tb Dry milk
2 ts Brown sugar
3/4 ts Salt
1/2 c Dried peaches; (coarsely
-diced)
1/3 c Peach yogurt
2 tb Applesauce
1/8 ts Nutmeg
1/8 ts Cinnamon
1 1/2 ts Yeast; (fast rise) -OR-
2 ts Yeast; (active dry)

FOR 1 1/2-POUND LOAF
3/4 c Water
3 c White bread flour
1 1/2 tb Dry milk
1 tb Brown sugar
1 1/4 ts Salt
3/4 c Dried peaches; (coarsely
-diced)
1/2 c Peach yogurt
1/4 c Applesauce
1/4 ts Nutmeg
1/4 ts Cinnamon
2 ts Yeast; (fast rise) -OR-
3 ts Yeast; (active dry)

You may love your peaches and cream chilled, but the way to serve this
lovely light bread is warm from the oven. Like your favorite peach cobbler,
the subtle richness of the flavors lends itself perfectly to a light
topping of fresh butter. Try it for bread and butter sandwiches and you may
decide to make afternoon tea a ritual.

For a creamy texture, use low fat yogurt; if you're calorie counting,
nonfat will do.

For more of a cobbler effect, increase nutmeg and cinnamon to taste.

This bread tends to have a dark crust. Try the "light" crust setting.

This recipe can be used with the regular and quick bake cycles.

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