One of three boxes! |
I wound up with 60 lbs of peaches this year! 60 lbs! Not even I can get creative enough to bake all those peaches into some sort of delicious treat. My girlfriend suggested I invest in a water bath pot, and some jars. I thought, this will be a great learning experience for my kids. So off I went to purchase the supplies. Holy Mooly, a word of advise: NEVER wait until canning season to purchase your supplies. Even Wal Mart was picked clean. I managed to find the supplies I needed and headed home to get started. I researched, made phone calls, even my neighbor came over to give pointers. You see, I like to know what I am doing before I...well....do.
The girls are eagerly awaiting the first batch of peaches! |
I went with a light syrup
- 1 Cup Sugar to 3 cups water
- I use organic evaporated cane juice (the big bag from Costco)
All in all we did pretty good. 24 quart jars full to the brim, some frozen slices, and a yummy large crisp. Good Stuff!
The "fruit" of our labor....bad pun I know. |
1 quart canned or fresh sliced peaches (my peaches are already "infused" with the pumpkin spice)
1 tbsp pumpkin spice
topping
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
cinnamon to your liking (I use about 1 1/2 tbsp)
stick of butter
mix the pumpkin spice with your sliced peaches and place in your pan juices and all. Its easiest to just sprinkle it across the top then give it a good toss.
Mix topping, melt butter and pour into topping mixing until wet. Sprinkle on top of peaches and bake at 350 for 30 minutes or until topping is crunchy.
Let sit for about 10 minutes and serve!
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