Canned Peaches - A Labor of Love

I remember when I was a young girl growing up in Chicago; every summer my mother, aunts and I would drive up to the countryside of Michigan to pick peaches for canning. We would return with the trunk loaded with bushels of peaches - not to mention the 'almost bushel' that we ate during the drive back home. My mother would spend the better part of a week washing countless jars and lids. And we would both spend what seemed like days peeling, pitting, slicing and finally cooking the bushels of peaches. I can't say that I miss those days - after all that was hard work. But what I do miss is all the pies, cobblers and other goodies that my Mother made for us, all year long, as the result of a few weeks of a labor of love!

Recently a good friend of mine from culinary school, Sharon Beamon, told me about her attempt at canning peaches, and how surprisingly easy it was. Below she shares her process with us.

Canned Peaches

"Canning seems to have become an extinct practice. My mother taught it to me and her mother taught her and so on. I decided to rekindle my desire to can peaches this year. It is somewhat of a time consuming process; but if you have all the necessary tools in place, it reduces the canning time considerably." (Sharon Beamon)

Ingredients:

32 Peaches (makes 5-6 quarts)

3 cups sugar

6 cups water

¼ cup lemon juice or

Fruit Fresh

Equipment:

Jar Grabber

Water Canner

Lid lifter (I use tongs)

Jar funnel

2 large pots

1 small pot (to boil lids and rings)

Ball jars

Jar lids and rings

Slotted spoon

Table knife

Large glass bowl (Used for ice water bath)

Preparation:

Prepare the sugar syrup in one of the large pots. Stir the sugar and water together and bring the solution to a boil. Once the solution comes to a boil and the sugar has dissolved reduce the heat so the syrup can simmer.

Place lids and rings in small pot of boiling water. Reduce heat after a few minutes. Wash jars in hot soapy water and rinse. Place jars in a large pot of hot water and bring to a boil, reducing heat once water boils. (This step is not necessary but this is the way I was taught. This ensures that the jars are clean with no soapy residue remaining.)

Wash fruit thoroughly. Fill another other large pot with ¾ of water and bring to a boil. Cut a small "X" on the bottom of peaches. Carefully drop into hot water, 6 peaches at a time, for 45 seconds to 1 minute max. Scoop them out of the boiling water with a slotted spoon and place in an ice water bath. This will stop the cooking and make it easy to peel the skin off the peaches. Remove any brown spots or overly ripe areas, and then slice the peaches off the pit.

Once you have sliced the 6 peaches, add a ¼ cup of lemon juice or sprinkle with Fruit Fresh. Stir the peaches to ensure they are fully coated. This will reduce the browning of fruit and keep it a bright vibrant peach color. Repeat these steps until all peaches have been processed. Place all the peaches in the syrup on the stove for 5 minutes.

While the peaches are in the syrup solution, remove jars from hot water bath and place on a clean dry towel.

Turn the syrup solution off. Fill the jars with peaches - leaving a ½ inch head space - using your jar funnel and slotted spoon. Try to pack the peaches in the jars tightly without crushing them. When all the jars are filled with peaches, add in the syrup to each jar ensuring that the peaches are completely cover with syrup. Run a table knife between the jar and fruit tilting the jar slightly to release air bubbles that are trapped inside. Wipe the rim of the jar and carefully place the lid on top of each jar then screw on the jar ring but not too tight.

Place all jars in canner with at least 1 inch of boiling water and cover for at least 20 minutes but no more than 30 minutes. With your jar grabber lift each jar out, place on a clean dry towel, and leave over night. Check to make sure the lids are sealed by pressing in the middle of the lid. If the lid did not seal properly, it will move up and down. These unsealed jars can be stored in the refrigerator and you will still be able to eat the fruit. (Any unsealed jars of fruit cannot be stored outside of the refrigerator.) Store sealed jars in a cool dry place.

*For more detailed instruction go to: www.pickyourown.org/peachcanning.htm

Peach Amaretto Ice Cream

Yet another one of my favorite peach recipes. If you like ice cream this just might become your favorite as well. I remember the first time I had peach ice cream – it was at the first Ridge Peach Festival I attended shortly after moving to South Carolina. I couldn’t get enough of it! Hopefully after trying it, you will be hooked too. And if you happen to be in the area this weekend, do stop by and experience the Ridge Peach Festival for yourself. I promise you will have lots of fun and good "peach" eats.

Ingredients:
4 large ripe peaches, peeled, pitted and chopped
1 ½ tablespoons fresh lemon juice
2 tablespoons sugar
2 tablespoons Amaretto
1 ½ cups heavy cream
1 ½ cups whole milk
1 vanilla bean, split
6 egg yolks
½ cup sugar

Preparation:
Mash half the peaches in a bowl. Sprinkle with lemon juice, sugar and Amaretto and combine. Cover and refrigerate.

In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream and the remaining peaches. Scrape the seeds from the vanilla bean and add to the milk mixture along with the vanilla bean. Cook over medium heat until bubbles form around the edges of the pan, approximately 5 minutes. Remove from heat. Strain through a fine mesh sieve, pressing on the peaches with the back of a spoon. Discard the solids and the vanilla bean.

Combine egg yolks, sugar and remaining cream in a bowl. Whisk until smooth. Gradually whisk in ½ cup of hot milk mixture into egg mixture, whisking constantly until smooth. Pour back into saucepan.

Cook over medium heat, stirring constantly and keeping at a simmer until it is thick enough to coat the back of the spoon – about 4 to 6 minutes. Do not let the custard boil.
Strain through a sieve into a bowl. Place the bowl in a larger bowl filled with ice and water. Stir occasionally to cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skim from forming. Refrigerate until chilled, at least 3 hours.

Put the custard into an ice cream maker and freeze according to manufacturers instructions. Add the Amaretto and smashed peaches after the custard is nearly frozen - about five minutes before removing from the machine. Transfer to a freezer-safe container. Cover and freeze until firm - at least 3 hours.

Oreo Peach Cheesecake

As promised, here is the second installment of my favorite peach delights. This is a recipe I have been developing for two years. Last year was catastrophic for the South Carolina peach industry. Due to very severe weather conditions, South Carolina lost over 80 pecent of its peach crop. Since peaches are a seasonal fruit, and I refused to attempt developing this recipe using canned or frozen peaches, I was forced to experiment only during the peach growing season. Finally I am pleased to say that I have perfected my recipe. I hope you will agree.

Oreo Peach Cheesecake

Ingredients
Crust:
1 ¾ cups Oreo cookie crumbs
5 ½ tablespoons unsalted butter, melted
2 tablespoons sugar
Filling:
1 pound peaches, peeled, pitted and sliced
2 tablespoons sugar
1 teaspoon fresh lemon juice
4 - 8 ounce packages Cream cheese
1 cup sugar
5 eggs
1 teaspoon lemon rind, grated
1 ½ teaspoons Vanilla
Glaze:
½ cup peach preserves
1 ½ teaspoon fresh lemon juice

Preparation
Crust:
Preheat oven to 350 degrees.
Blend cookie crumbs, butter and sugar and press firmly against bottom and sides of a 9 inch spring form pan. Cover bottom of pan with aluminum foil.
Filling :
Combine peaches, 2 tablespoons sugar and lemon juice in a heavy sauce pan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy - about 5 minutes. Cool.
Beat cream cheese until fluffy. Gradually add sugar and vanilla. Beat in eggs one at a time. Add lemon rind and beat until smooth.
Pour half of mixture into prepared crust and spoon in peaches, spaced evenly. Top with remaining cream cheese mixture.
Place pan in another larger pan and fill halfway with hot water.
Bake for 60 – 70 minutes or until firm. Turn off oven; leaving door slightly ajar, allow to cool in oven for one hour.
Remove from oven and cool completely in pan. Chill in fridge for 4 hours or overnight.
Glaze:
Combine peach preserves and lemon juice in a saucepan and stir over medium heat until it comes to a simmer. Strain into a small bowl. Remove side of pan and spread glaze over top of cheesecake, leaving a ¼ inch edge around cake. Chill until glaze is set – approximately 2 – 4 hours.

Peach-Stuffed Pork Chops

Ahh, the beginning of summer! Nothing symbolizes this more profoundly than biting into a juicy, ripe peach fresh off the tree! I am lucky enough to live in the heart of South Carolina’s peach country and home to the annual Ridge Peach Festival, held the third Saturday of June. This time of the year, Highway 25, which connects our numerous peach-producing counties, is dotted with peach stands overflowing with fruit. Over the weekend I drove this stretch of back roads and returned home with a trunk filled with these seeded delights. Throughout the next few days I will share with you some of my favorite peach recipes.

Peach-Stuffed Pork Chops

Ingredients
4 1-1/2” Thick-cut Rib Pork Chop, frenched
1-½ cups peaches, peeled and diced
1 cup Diced Vidalia Onion
Salt & Pepper to taste
¼ cup Flour
4 T. Olive Oil
1 cup White Wine
1/4 cup Brown Sugar
1 teaspoon. Cardamom
3 cups Peaches, peeled and sliced

Preparation
Heat oven to 350 degrees.
Cut pocket into pork chop, but only leave 1-1/2” opening for
stuffing. Have the butcher do this for you. Season chops
inside and out. Add two tablespoons of oil to a sauté or frying
pan that can go into oven. Sauté onions until soft and
translucent.. Remove and cool slightly. Mix onions with
peaches and stuff in chops. Dust chops with flour. Add remaining olive oil to pan.
Place stuffed chops in pan and brown on both sides. Add wine,
cover pan and put into hot oven. Bake for 1 hour and 15 minutes, basting at least once. Remove cover for the last 15 minutes of baking. When done remove pan from oven. Put chops on a platter and keep warm until served.

Sauce:

Put pan on stove and bring to a simmer. Using a wooden spoon, scrape bits from bottom of pan. Simmer until juices are about one-half cup. If necessary, add more wine. Add brown sugar, cardamom and peaches and simmer until peaches are soft, but not mushy. Spoon over chops and serve.

Zucchini Nut Cupcakes

I am an avid vegetable gardener. Few things make me feel as productive as tending my garden; and nothing makes me feel as proud as harvesting the fruits of my labor! However, some vegetables like zucchini can hijack your garden. Before you know what happened, you can have more zucchini than you can eat or give away to your friends and neighbors. And if your neighbors are like mine, after a few weeks of having zucchini left on their doorsteps daily, every time you approach their houses the sprinklers come on. Funny how that happens!

Here is a recipe that will help you “manage" your zucchini production and at the same time put smiles on some of your favorite faces. I tested this theory today on some of my neighbors and not one sprinkler system malfunctioned. I think I am on to something.

Zucchini Nut Cupcakes

Ingredients:
3 cups all purpose flour
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons baking soda
1-1/2 cups sugar
2 sticks unsalted butter, melted
4 eggs, beaten
2 teaspoons vanilla extract
2 cups zucchini, grated
1 cup walnuts, chopped

Preparation:
Preheat oven to 350 degrees. Place cupcake liners in muffin pans.
In a large bowl combine sugar, butter, eggs, vanilla extract and mix. In a separate bowl sift together flour, salt, nutmeg, allspice, cinnamon and baking soda. Add to sugar/ butter/egg mixture. Fold in zucchini and walnuts.
Scoop batter into the prepared muffin cups. Bake 25 – 30 minutes. Makes 17, 2-inch cupcakes.

Icing
Ingredients:
8 ounces cream cheese
1 stick unsalted butter
1 teaspoons vanilla extract
2 cups powdered sugar
1 tablespoon rum (optional),

Preparation:
In a mixer or food processor mix the cream cheese and butter together. Add the vanilla and mix. Slowly add in the powdered sugar until the desired sweetness. Fold in the rum, if used. Makes 2 cups.
Decorate cupcakes using a spatula or piping bag.

Note: This same batter can be used to make zucchini bread. Pour into two 9X5 inch loaf pans and bake for 60 minutes.

Sangria - It's "Bloody Good"

This past weekend ushered in the summer season. With the warmer weather comes an increase in our beverage intake. For some of us that also means an increase in our wine and beer consumption. For a refreshing change, try this citrusy alternative.

Ingredients:

1 orange

1 lemon

1 lime

1/2 cup sugar

1 cup brandy or cognac

1 bottle dry red wine

1 cup orange juice

4 ounces club soda

Preparation:

Thinly slice orange, lemon and lime. Place in a container and sprinkle with sugar and brandy. Cover and refrigerate at least 4 hours.

Put ice in a large pitcher and add citrus mixture. Pour in red wine and add orange juice and club soda. Pour into glasses filled with ice and garnish with orange slices.

Salmon Asparagus Quiche

There is nothing more relaxing than Sunday brunch with your family and friends. It is a leisurely way to connect with those who mean the most to you. Want to show those you care about how special they really are? Say it with quiche. And oh, don't forget the champagne!


Ingredients:
1 - 9 inch pie crust
3 large eggs
1 cup half & half
1 teaspoon fresh dill weed, chopped
1/4 teaspoon fresh nutmeg, grated (optional)
salt & white pepper - to taste
1 tablespoon unsalted butter
1/2 medium red onion, thinly sliced
8 asparagus spears, trimmed
1-1/2 cups gruyere cheese, grated
2 ounces smoked salmon, sliced

Preparation:
Preheat oven to 350 degrees. Place pie crust into a 9 inch quiche pan or pie plate. Cover crust with parchment paper and weight with beans. Prebake crust in oven for 1o minutes. Remove from oven and discard beans. Set prebaked crust aside until ready to assemble.
Whisk eggs, milk, salt, white pepper, dill and nutmeg together. Melt butter in a small skillet or pan and saute onions until soft. Bring water to a boil in a sauce pan. Blanche asparagus for 2 - 3 minutes; remove and immediately shock in a water bath. Drain and set aside.

Assembly:
Sprinkle half the cheese in the bottom of prepared quiche pan and cover with sauteed onion. Next, layer on salmon slices, then arrange asparagus like the spokes of a wheel. Sprinkle with the remainder of the cheese and cover with the egg mixture. Bake for 45 minutes.