Preserving Summer

[heidih]

Beautiful jars Rhonda. I find the Persian cukes have just a bit less snap than the Kirby. The dill is so lush. How long should they sit before sampling?

[PopsicleToze]

Heidi, I don't know. The recipe didn't state how long they should sit before eating. I googled, and some sites say they're good in about a week. I'm going to give 2 weeks for good measure, and then I'll open them.

[PopsicleToze]

I find the Persian cukes have just a bit less snap than the Kirby.

And that might be a tad understated... I'm so heart-broken. Look at my little shriveled up pickles today. I can't imagine how bad they will look in a few weeks. So totally my fault for being ignorant and using the Persians.

The only pickles I've ever done were bread and butter pickles and wanted to branch out this year. That might not successfully happen.

Does anyone have a tried and true dill pickle recipe they would be willing to share? I was hoping for something with a little bite and crunch to it.

[curls]

It is peach season!!! Usually I make peach jam using one of the recipes from "Mes Confitures" by Christine Ferber. This year I would like to do something different and can (water bath method) peach pie filling. The plan is to use this peach pie filling for a variety of things: pies, crisps, topping for waffles, topping for pancakes,etc..  Does anyone have a favorite recipe for method that they would be willing to share? I am thinking about trying this recipe (https://nchfp.uga.edu/how/can_02/can_pie/peach_filling.html) from the National Center for Home Food Preservation.

[FauxPas]

13 hours ago, curls said:

Does anyone have a favorite recipe for method that they would be willing to share? I am thinking about trying this recipe (https://nchfp.uga.edu/how/can_02/can_pie/peach_filling.html) from the National Center for Home Food Preservation.

 

I've never preserved any kind of pie filling and I was interested to read about the use of Clear Jel for thickening. I've never used it and wondered if people like the resulting texture, but the reviews on Amazon are almost all really positive. And apparently it holds up really well. So I learned something by looking at that recipe! 

 

If you didn't want that kind of texture (and I'm not even sure that there's any reason not to want it), I guess you could use a different recipe. Maybe something like this, which uses apples and the added pectin probably creates some gelling and raisins help absorb extra liquid. But I've never tried either recipe and again, not sure that there's anything wrong with your original recipe. It's just a somewhat random thought on my part.  🙂

https://www.bernardin.ca/recipes/en/peach-pie-filling.htm?Lang=EN-US

 

 

 

 

[curls]

Thanks @FauxPas I don’t mind using the Clear Jel; ordered it from Amazon yesterday. I use Instant Clear Jel for other applications and it works well. No time to can during the week so I’m monitoring the peaches and moving them from countertop to fridge as needed. I’ll most likely go with the recipe that I linked to in my previous post. The peaches are Red Havens and they are delicious, I’m having at least one a day as a snack / dessert.

[liuzhou]

After receiving a large batch of beautiful mangoes as detailed here, I realised I couldn't get through them all, so today made my favourite spicy mango relish. It keeps for months in the fridge. I eat it with chicken, cheese, curries, scotch eggs - pretty much anything.

Cheddar Cheese with mango relish on home made bread.

 

Recipe here.

 

 

Edited August 14, 2021 by liuzhou (log)

[curls]

On 8/8/2021 at 11:33 PM, curls said:

It is peach season!!! Usually I make peach jam using one of the recipes from "Mes Confitures" by Christine Ferber. This year I would like to do something different and can (water bath method) peach pie filling. The plan is to use this peach pie filling for a variety of things: pies, crisps, topping for waffles, topping for pancakes,etc..  Does anyone have a favorite recipe for method that they would be willing to share? I am thinking about trying this recipe (https://nchfp.uga.edu/how/can_02/can_pie/peach_filling.html) from the National Center for Home Food Preservation.

 

Used the method from the National Center for Home Food Preservation and I was very happy with the results. 5 1/2 quarts of peach pie filling!

 

Used 1.5 quarts of filling to make some small peach pies.