Peach Freezing

Peach Freezing

*Wash peaches

-mark an X on the bottom of the peach, slicing through just the skin

Blanch the peaches

    -Boil a pot of water. Place whole peach in for 30-60 seconds

Transfer peach directly into an ice water bath for 60 seconds.

Using the X on the bottom of the peach, peel the peel off.

Slice in halves or quarters and discard pit.

Place peach sections in a bowl and toss with lemon juice.

Place peaches in gallon freezer bags, sprinkling a little bit of sugar in between each layer of peaches. Remove whatever air you can and seal bags.

Let sit for 10 mins, to pull the juices out of the peach to coat it and keep it from turning brown.

Freeze flat!

Peach Canning

 Kathy W

Yield: 7 quart jars

About 15 lbs of ripe peaches

12 cups water

3 cups sugar

Lemon juice

7 glass quart jars

7 un-dented jar rings

7 new, unused jar sealing lids

Place peaches in a water bath to help get fuzz off.

Rub fuzz off, and peel.

Slice the peeled peaches in half or quarters, discard pit. Place peach sections in a large bowl with about 2 TB lemon juice in it.

In a large pot, mix the water and sugar (4:1 ratio) and bring to a full boil.

Place the 7 lids in a small pan of boiling water to heat up.

Fill the bottles with the sliced peaches.

    (Heat the water bath pot to a medium heat, not too hot yet)

Fill each peach bottle with syrup, up to the bottom of the neck.

Using a table knife, down each inner side of the jar, to release bubbles.

Wipe the tops of the jar rims so they are clean.

Place hot lids, followed by rings on, hand tightened.

Place in the water bath pot and lower into water.

Turn up the heat until full boil, and start time according to altitude

    -35 mins in green zone for above 6000 feet.

Reduce heat slightly to reduce risk of jar cracking.

After 35 mins, turn off heat, remove lid, and allow to cool for 5 mins.

Remove jars from pot, place on towel on counter, and allow to cool completely before moving (overnight)

Apple Peach Topping

Apple Peach Topping 

Kristen W

yields about 10-12 half pint jars

Enough sliced apples to fill a 6 quart crock pot almost to the lid (8-9 lbs or so)

     *using different kinds of apples will produce a richer taste, any combination

Peaches - about 2 lbs (peeled and sliced off the pit)

1 1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp ground cloves

2 TB brown sugar

2-3 TB vanilla

Peel, core and slice apples. Place apples and peaches in the crock pot. Sprinkle the seasonings over top. Cover and cook on low and cook for 8-12 hours (overnight!) Once cooked, use an immersion blender to puree the apples and peaches. Sterilize half pint glass jars by setting them in boiling water for a few mins (and new canning lids by setting them in a separate pan of boiling water for 5 mins or so.) Remove a jar from the water, fill it with apple butter, wipe the rim clean, then place a hot lid on, put on a jar ring, then place the sealed jar upside down on a towel on the counter. Do for all remaining jars. Leave it sitting for hours, untouched and don't bump, until completely cold. Jars will seal themselves from the heat. 

*Use like jam, or over cream cheese on toast or any griddle/baked breakfast food, over ice cream, etc.

Spicy Pretzels

 Spicy Pretzels

Lauren

1 bag of Pretzels (1 lb.)

1/2 c. oil

2 TB ranch

1/4 tsp garlic salt

¼ - ½ tsp cayenne pepper

½ tsp lemon pepper

 

Heat oven to 250. 

Mix oil and seasonings in small bowl with whisk or a blender. 

Pour pretzels into metal bowl and pour mixture over top.  

Stir to coat all pretzels as evenly as possible. 

Bake (in the metal bowl) in oven for 20 minutes, removing halfway through to stir (bringing wet mixture from bottom of bowl to cover pretzels).

After they cool, store in big ziploc or covered container. 

Fruit Crisp Topping

 Fruit Crisp Topping

yield: 9x13 fruit crisp

Mix fruit, such as apples, frozen berry mix, sliced peaches, etc. with 1-2 tsp cinnamon and 2-3 TB sugar. Place in a 9x13.

Topping:  

2 c. old fashioned oats

2 c. brown sugar

1 c. flour

1 tsp cinnamon

1 c. melted butter

Mix topping ingredients and sprinkle over fruit in baking dish. Bake 30-45 mins at 375

Cheesecake Ice Cream

 Cheesecake Ice Cream

yield: about 5 cups

12 oz. cream cheese, room temp, cut into 2 inch pieces

1 c. sugar

1/2 tsp salt

1/4 c. mascarpone, room temp

1 c. whole milk, room temp

2 tsp vanilla

1/4 c. sour cream, room temp

(Make sure to freeze the bowl ahead of time!)

Put the cream cheese into the bowl of a stand mixer. Fit with the mixing paddle and mix on medium until very smooth. With the mixer running, gradually add sugar and salt. Mix until all blended. Add mascarpone and mix until well combined. Slowly add milk and vanilla, mix until smooth. Fold in sour cream. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix in ideas:

Strawberries or raspberries

graham cracker bits (only if eating fresh)

Fresh Strawberry Ice Cream

 Fresh Strawberry Ice Cream

yield: about 5 cups

1 1/2 c. fresh strawberries, hulled (frozen strawberries may be substituted if needed)

3/4 c. whole milk

2/3 c. sugar

pinch of salt

1 1/2 c. heavy cream

1 1/2 tsp vanilla

(Freeze the ice cream maker bowl ahead of time!)

Put strawberries in food processor and pulse until chopped as desired (or use immersion blender)

In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in strawberries, including juices. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix in ideas: 

bananas

Oreos

brownie bits