I'm baaaack! It has been six weeks of constant nausea and vomiting for me. I'm still suffering from hyperemesis (extreme nausea & vomiting during pregnancy), but my OB has me highly medicated on anti-nausea medication, so I can finally function again. I still haven't been able to cook a meal, but I think that I'm going to try it out tomorrow when my husband is home from the station. *Fingers crossed*
We took our children to a peach orchard on Friday morning to pick fresh peaches. We brought home a ton of them, and I was afraid of them going bad, so I got up this morning and got this peach butter in the crock pot. I've never canned anything before, so my mom is going to come over later to show me how it's done. Let's hope it turns out! So far, it's been really easy.
25-30 peaches (not too ripe/not too hard)
4 cups sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
Wash your peaches thoroughly. Place them in a large pot of boiling water for 60 seconds. Remove them and place them in a large bowl of ice water for two minutes. After this, the peel should slide right off.
Take the seeds out of the peaches, remove any brown spots, and put the "meat" into the food processor or blender. Blend the peaches until you get the desired consistency. Mine is the consistency of not-so-chunky salsa.
Pour the peach puree into a large crockpot. Add the sugar and spices and stir well.
You don't want the lid completely covering the crockpot, so I used two butter knives laid over the crockpot to keep the lid slightly elevated. Cook on low heat for 6-12 hours. The mixture will cook down at least by half.
Pour into canning jars (with new seals). Place them in a canning pot (you can use a large pot if you don't have one) of boiling water for 20 minutes. Remove from water and let cool overnight. These should have a shelf life of 12-18 months.
Use as a spread on bread, bagels, English muffins, etc.
1 day ago