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Monday, July 29, 2019

Peach Season In Illinois ==== check out the yummy recipes

   Taking a ride thru southern Illinois during the months of July and August you may take note of the many orchards. The Shawnee Hills feature peach orchards, whole sale packing houses and self pick orchards. The beauty of the peach blooms are evened out with the fresh fruit that is available. During the months of July and August 



peach season is alive and well in Southern Illinois.  




Illinois leads in peach production and taking a drive thru the area you will notice that much acreage has been taken up by peach orchards. One reason Illinois peaches are considered the best is taste. The sweet flavor of these peaches is tops. 



Earlier this year I shared a delicious peach recipe you can find it here. 

Another great recipe you should try goes with the delicious peach muffins and is made up of peaches as well. This recipe of Peach Butter taste so good its as if you are eating fresh picked peaches directly off the trees. The delicious fruity butter goes well with biscuits, yogurt, pancakes, muffins, French toast, cheesecake, cottage cheese, and most likely anything else you would like to try.

5 pounds peaches
2 cups sugar
1 cup water
10 (8-ounce) mason jars

Peach Butter:

Fill a large pot with water and bring to a boil. Add the peaches to the boiling water for 30 seconds, then remove. The skins will slide right off with the tug of your fingers.
Slice the peaches right off the pit and cut into fat chunks. Add the peach chunks to a large pot, then add the sugar and water. Simmer until peaches are tender, about 20 minutes, stirring occasionally. If you have an immersion blender, puree peaches right in the pot until very smooth. If you don’t have an immersion blender, transfer the mixture to a food processor or blender and pulse until smooth, then add the mixture back to the pot.
Bring the mixture to a gentle boil, and cook for 30-40 minutes, allowing the mixture to thicken. Stir frequently to ensure the mixture doesn’t burn on the bottom of the pot. The butter is done when there is a visible trace left with your finger on a wooden spoon.
Canning:
Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes (the water should cover the jars completely). Add the lids to a clean bowl and add a ladle of boiling water to the bowl. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids from the bowl onto the clean towel. Divide the hot peach butter between the jars, leaving about a 1/2-inch space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings. Submerge the jars in the pot of boiling water, either in a removable basket (I recommend the basket. It makes the process easier, and you’re less likely to get burned) or with tongs. Make sure the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the basket or dip out individually with tongs. Let cool completely on the towel, leaving them there overnight, untouched (do not touch the lids or push on them). You’ll begin to hear a popping sound a few minutes after the jars have been removed from the hot water. This is completely normal and a good sign that you properly canned the butter. The next morning, check the lids by making sure they don’t make a popping sound when pressed with your finger. If they’re canned correctly, the lids won’t budge or flex. If they do flex, place the jar in the fridge and use right away. Label and date the jars and store at room temperature.

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