10 Easy Steps to Delicious Canned Peaches

10 Easy Steps to Delicious Canned Peaches

Supplies

Fresh peaches, form but not hard or mushy

Two large pot

Sugar

Pre-washed and sterilized 1 quart jars and lids (about 11-12)

Funnel

Water bath canner with lifting rack

Fresh Fruit Powder (Citric Acid & Vitamin C) OR Lemon juice

Step 1

Inspect your peaches and make sure they are firm, but not hard or mushy. If they are hard, you can put the peaches in a brown paper bag for a day or two and they will soften up.

Step 2

Prepare your syrup for the jars. In one of the large pots, for light syrup, combine 2 cups sugar and six cups water. Add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. For Medium syrup, use 3 cups sugar and 6 cups water. For heavy syrup, use 4 cups sugar and 6 cups of water.

Step 3

Wash the peaches in water in the sink and put into a colander.

Step 4

Bring another pot of water to a boil. Put peaches in the water for one minute. Remove from boiling water and put into a large bowl or pot of cold water and ice for several minutes. This will help make it very easy to peel the peaches.

Step 5

Peel the peaches and cut out any brown spots or mushy areas. Cut the peaches in half, quarters, or slices. Make sure to remove the pits and scoop out the red center where the pit was.

Step 6

Put peaches into a bowl. Sprinkle 1/4 cup Fruit Fresh Powder or 1/4 cup lemon juice. Stir peaches to coat.

Step 7

Put sliced peaches into boiling pot of syrup for about 5 minutes. This is called "The Hot Packed Method." Doing this will make the peaches less likely to float in the jars, will reduce bubbles, and will produce brighter colored fruit in the jar.

Step 8

Fill the sterilized jars with the peaches making sure to leave 1/2 inch space from the top. When the jar is filled, use a ladle to fill the jars with the prepared syrup. Make sure to leave 1/2 inch at the top. Next, tilt the jar slightly and run a table knife or rubber spatula between the peaches in the jar to release any trapped air bubbles.

Step 9

Screw the lids onto the jars. Make sure to screw them on tightly, evenly and firmly. Do not overtighten.

Step 10

Put jars into the water bath pot. Make sure the tops of the jars are covered with at least one inch of water. Process or boil jars for 20 minutes, but no more than 30 minutes.

After the jars have been processed for 20 minutes, lift the jars out of the water and let them cool overnight on hand towels on top of your counter. Once cool, check the jars to make sure the lids have been sucked down. To check, just press gently in the center with your finger. If it pops up and down, it is NOT sealed. If not sealed, replace with a new lid and reprocess the jar while it is still hot in the canner.

Canning Facts----It will take about 5 peaches to fill a one quart jar. About 7 1/2 pounds of peaches are needed to fill a canner of 7 quarts. A bushel weighs about 48 pounds and yields 16-24 quarts.

Strawberry Freezer Jam (Shiloh)

Strawberry Freezer Jam (makes 5 cups)

2 c. crushed strawberries
4 c. sugar

Mash fruit with a potato masher (or use a blender). Measure fruit into a bowl. Measure sugar into a separate bowl. Stir sugar into prepared fruit. Mix well and let stand for 10 minutes. Stir occasionally.

Stir 1 box pectin and 3/4 c. water in small saucepan. (Pectin may start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly untili sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. (Use 1 to 2 cup size containers that have tight lids. Make sure to wash and rinse plastic containers before filling.)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Rolo Cookies (Shiloh)

Rolo Cookies
*I originally got this recipe from Tiffany H.

Cream:
1 c. butter, softened (Tiffany recommends real butter.)
1 c. sugar
2 tsp. vanilla
1 c. brown sugar
2 eggs

Sift:
1 tsp. baking soda
3/4 c. cocoa
2 1/2 c. flour

40-48 Rolos

Combine sugar, butter and brown sugar. Add vanilla and eggs. Beat well. In a separate bowl combine flour, cocoa and baking soda. Combine dry ingredients with sugar mixture. Unwrap the Rolos. Take about 1 Tbsp. of dough in your hand. Put Rolo in the center and form dough around it.

Chop 1 c. of nuts (almonds, pecans, etc.). Mix nuts with 1 c. sugar. Dip dough balls in nuts and sugar.

Cook at 375 degrees for 7 to 10 minutes. (Can take 4 oz. of bark chocolate-the white kind- and drizzle melted chocolate on top. Let dry.)

Hot Fudge Pudding Cake (LaRein M)

Hot Fudge Pudding Cake 1 cup flour ¾ cups sugar 2 tablespoons cocoa 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 2 tablespoons melted shortening or margarine 1 cup finely chopped nuts (optional) Measure flour, sugar, cocoa, baking powder and salt into bowl. Blend in milk, shortening and nuts. Pour into greased square 9x9x2 inch pan. (Batter should be brownie batter thick). Topping: 1 cup brown sugar ¼ cup cocoa 1 ¾ cup hot water Stir brown sugar and cocoa together. Sprinkle over batter in pan. Pour hot water over all. Bake 45 minutes at 350º This makes a wonderful chocolate sauce on the bottom, with cake on top. Serves 9 Note: Can be doubled and served in 9x13 pan. I don't double the cocoa, in the topping and use 2 ½ cups water. Serve with whipped cream or cool whip. Best if served slightly warm. Yummy!

Chocolate Eclair (LaRein M)

CHOCOLATE ÉCLAIR 1-16 oz box graham crackers 2- 3-½ oz packages instant vanilla pudding mix 3 cups milk 1- 8 oz package cream cheese, softened 1-8 oz carton non-dairy whipped topping (Cool Whip) (I use a 12 oz carton and save some for the frosting) 1 3-½ oz package chocolate instant pudding for frosting Line 9x13 pan with one layer of graham crackers. Beat pudding with milk and cream cheese until stiff. Fold in whipped topping. Pour ½ of mixture over crackers. Place another layer of graham crackers on top and add remaining pudding mixture. Top with another layer of graham crackers. Follow directions on box of chocolate pudding for pie. I use the same mixer bowl I used for the vanilla pudding, and just mix very well. Add some whipped topping if you wish. Pour over the top of the last layer of graham crackers. Chill several hours or overnight. Try using all low fat ingredients. Delicious!! Experiment with different kinds of puddings… white chocolate, banana, etc. This is great to take to work or church parties.

Chocolate Sticky Buns (Kimberli D)

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!

Chocolate Mousse Cake Supreme with Giant Chocolate Curls (Kimberli D)

Cake:

1 Package Pillsbury Plus Devil's Food Cake Mix

1 cup Sour Cream

3/4 cup water

1/3 cup oil

3 eggs

Filling:

1 teaspoon unflavored gelatin

2 Tablespoons water

1 cup whipping cream

1/3 cup chocolate flavored syrup

Glaze:

6 ounce package (1cup) semi-sweet chocolate chips

6 Tablespoons butter or margarine

Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. remove from pans. Cool completely. In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In another small bowl, beat whipping cream at highest speed with mixer just until it begins to thicken. Gradually add chocolate syrup and gelatin; continue beating until soft peaks form. In a small saucepan, heat chocolate chips and butter over low heat, stirring constantly until chocolate is melted. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally. To assemble cake, place one layer of cake on a serving plate. Spread with half of filling; top with second layer cake. Spread with remaining filling; top with remaining cake layer. Spread glaze over top and sides of cake. Garnish with 12 Giant Chocolate Curls. Store in refrigerator. Makes 12 servings.

To Make Giant Chocolate Curls:

Cut 12 4 1/2 inch squares of heavy aluminum foil. Melt 4 ounces (4 squares) semi-sweet chocolate with 2 teaspoons shortening. Using the back of a teaspoon, spread layer of chocolate over foil to within 1 inch of each edge. Refrigerate 3 to 4 minutes or until chocolate is just set but not hard and brittle. If desired, sprinkle lightly with powdered sugar. Bring 2 edges of foil together to form a cone shape, crimping edges together. (Do not overlap chocolate.) Refrigerate about 30 minutes or until firm. Working with one at a time, carefully remove foil; keep remaining curls refrigerated. Use to garnish cake.

Paula Deen's Deep Dark Chocolate Truffle Cake (Tara C)

Paula Deen's Deep Dark Chocolate Truffle Cake
(Flourless cake)

Prepare a 9 inch spring form pan by lining the bottom with parchment paper so it hangs over and then close the latch to hold the paper in place and secure sides. Spray with some non-stick cooking spray. Pre-heat oven to 325 F.

• 8 oz. semi-sweet chocolate (Ghirardelli)
• 8 oz. dark chocolate (I used 60 % cocoa Ghiradelli for this one)
• 2 cubes butter
• 1 1/4 cup sugar
• 6 eggs, separated

Separate eggs, yolks in one bowl, egg whites in another. Set aside. Break up chocolate in a microwave safe bowl and add butter. Melt in the microwave for 30 second internals, stirring in between until completely melted and smooth. Whisk in sugar until combined. Then add the egg yolks to the chocolate mixture, one at a time, whisking after each one.

Now, in a medium bowl, beat the egg whites on high with an electric mixer. Beat for several minutes until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared spring form pan, and bake for 1 hour.

It will rise pretty high in the oven, but when you take it out to cool it will fall, hard :)
Cool on the counter for at least an hour and for at least 4 hours in the fridge before removing from spring form pan.

It is definitely worth the wait and amazingly rich and chocolaty. Bon Appetit!

Chocolate Cheesecake (Robin B.)

This is one of our favorites! I have found that beating the cream cheese in my stand mixer and actually timing it for 3 minutes makes it really fluffy. I usually take frozen raspberries, thaw them out and push them through a small strainer to remove the seeds. I add 1 or 2 Tbsp. of sugar to this and keep it in the refrigerator. Serve it over the cheesecake.

Crust:

• 1 cup finely ground chocolate wafer or chocolate graham crackers
• 4 Tbsp. unsalted butter, melted
• 3 Tbsp. sugar

Stir the above ingredients together and press firmly onto the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake until set, about 10 min. at 350. Let cool.

Cheesecake:

• 1 cup sugar 8 oz. bittersweet chocolate, chopped
• 3 packages (8 oz. each) cream cheese, room temp.
  
• Pinch of salt
• ¾ cup sour cream, room temp.
  
• 2 tsp. pure vanilla extract
• 3 Tbsp. Dutch process unsweetened cocoa powder
• 3 large eggs, room temp.
  

After crust is done, reduce temp. to 300 degrees. Melt chocolate in double boiler or microwave, let cool. Put cream cheese in mixing bowl and beat until fluffy, about 3 minutes. With mixer on low add sugar in a slow, steady stream. Add salt, cocoa, sour cream, vanilla and melted chocolate; mix until combined. Add eggs, one at a time, just until combined. Pour over crust. Bake until set, but still slightly wobbly in center, 50-60 minutes. Let cool completely in pan on rack. Refrigerate uncovered for 6 hours or overnight. Before unmolding run a knife around the edge.

Hermana Marx Recipes - attachments didn't post

Here's a message from Hermana Marx, but I don't have her email to let her know that the recipes didn't actually come across. Attachments don't post, just what's in the body of the email. If anyone knows how to contact her, please let her know we'd love to have the recipes and sorry they didn't come across. Here's a few of our family's all time favorites. The missionaries in Costa Rica love them too. The Chocolate Eclair has been a big hit, and the sweet and sour chicken wings. too. Hope you will like one or two of them. Hermana Marx in Costa Rica

Spring Rolls With Carrot-Ginger Dipping Sauce (Kimberli D)

Spring Rolls With Carrot-Ginger Dipping Sauce

6 rice paper wrappers

2 cups radish sprouts (1/2 ounce)

1 red beet, trimmed and thinly sliced crosswise

1 medium carrot, peeled and julienned

1 cucumber, julienned

1 red bell pepper, stem and seeds removed, julienned

1/4 cup coarsely grated daikon

(Dipping Sauce)

3 medium carrots, peeled and coarsely chopped

1 small shallot, quartered

2 tablespoons coarsely grated peeled ginger

1/4 cup rice wine vinegar (not seasoned)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

pinch each of coarse salt and freshly ground pepper

1/4 cup vegetable oil

1/4 cup water

Make the spring rolls; soak one rice paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.

Make the dipping sauce:
Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls. (Serves 6)

Hawaiian Tacos (Kimberli D)

Hawaiian Tacos

1 pound bulk hot Italian sausage

1/2 cup chopped onion

2 cloves garlic, minced

12 taco shells

1 cup shredded cheddar cheese

Hawaiian Pineapple Salsa (see recipe below)

In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. spoon meat mixture into taco shells. Top with Hawaiian Pineapple salsa and sprinkle with cheese.

(Salsa Recipe) Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; and one 8 ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1-2 fresh jalapeno peppers, seeded and chopped; 2 Tablespoons snipped fresh cilantro; and 1 Tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.

Everyday Fun Cow and Horse Chips (Kimberli D)

Everyday Fun Cow and Horse Chips

I package large flour tortillas

cooking spray

salt

Use animal shaped cookie cutters to cut out shapes in the tortillas. Arrange the animals on a baking sheet, lightly coat with cooking spray, and sprinkle them with salt. Bake at 350 degrees for 5-7 minutes. Dip in salsa or guacamole.

Ultra Creamy Mashed Potatoes (Kimberli D)

Ultra Creamy Mashed Potatoes

3 1/2 cups chicken broth

5 large potatoes, cut into 1 inch pieces

1/2 cup light cream

2 Tablespoons butter

Salt and pepper to taste

Heat broth and potatoes in a large saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain; reserving broth. Mash potatoes with 1/4 cup broth, cream, and butter and pepper. Add additional broth if needed. If desired, add 1/2 cup sour cream, 3 slices of crumbled bacon, or 1/4 cup chopped fresh chives into hot mashed potatoes.

Blackberry-Peach Trifle (Kimberli D)

Blackberry-Peach Trifle

unsalted butter, room temp for baking dish

1 cup all-purpose flour, plus more for baking dish

1 pound ripe yellow peaches (about 3)

1 pound white peaches (about 3)

1 pound fresh blackberries (about 3 heaping cups)

3/4 cup plus 2 tablespoons sugar

3 cups heavy cream

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees, with oven rack in the center position. Butter and flour a 9X13 inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1-2 minutes. Plunge into ice bath until cool enough to handle; peel immediately. Cut each peach into 8 slices and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to coat, stirring occasionally. In a small bowl, whip 1 cup cream until stiff peaks form; set aside for batter. Whip remaining 2 cups of cream, and refrigerate. In the bowl of an electric mixer fitted with a paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter into prepared dish; spread evenly. Scatter reserved peaches and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely. To assemble; cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half of the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over the trifle.

Sarah's Yummy Chex Treat (Kimberli D)

Sarah's Yummy Chex Treat

1 12 ounce box of Corn Chex Cereal

1 13 ounce box Golden Grahams Cereal

2 cups flaked coconut

Mix cereal and coconut together in a large bowl.

1 cup sugar

1 cup corn syrup

3/4 cup butter

1 4 ounce package of slivered almonds

Mix sugar, corn syrup and butter in a saucepan and boil for 3-4 minutes. Pour over cereal mixture and coconut and toss to coat. Then add slivered almonds and toss again. Spread out onto waxed paper and cool. Enjoy after cooling!

Cashew Chicken (Kimberli D)

Cashew Chicken

1 pound boneless chicken, cut into 1 inch strips

3/4 cup orange juice

1/3 cup honey

1/4 cup soy sauce

1 Tablespoon corn starch

1 teaspoon ground ginger

1 teaspoon garlic salt

1/2 teaspoon pepper

2 Tablespoons vegetable oil

4 green onions, cut

3 large carrots, cleaned and sliced

2 celery stalks, sliced

1 cup cashews

Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings. Set aside. Heat oil until it begins to smoke. Stir fry vegetables for several minutes until the onions become fragrant. Remove from skillet, heat another tablespoon of oil until smoking and stir fry chicken pieces until browned and tender. Add cooked vegetables, cashews and sauce mix. continue cooking until sauce bubbles and thickens. Serve over hot rice. Makes 4-6 servings.

Kids Favorite Cheesy Meximac (Kimberli D)

Kids Favorite Cheesy Meximac

1 16 ounce box rotini pasta

2 scallions, or green onions, trimmed and sliced

1 Tablespoon unsalted butter

1 Tablespoon all-purpose flour

1 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon black pepper

16 ounces pepper jack cheese, grated

1 10 ounce can mexican-flavored corn, drained

a pinch of chili powder

Heat oven to 350 degrees. Coat an 11X7X2 inch baking pan with non-stick spray. Bring a large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside. In a medium-size sauce pan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook simmering, 4 minutes. Remove from heat. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 minutes. cool slightly before serving.

Grilled Asian Chicken Drumsticks (Kimberli D)

Grilled Asian Chicken Drumsticks

2 Tablespoons Soy sauce

1 Tablespoon olive oil or vegetable oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 cloves of garlic, finely chopped

8 chicken drumsticks

Heat grill. In a small bowl, mix all ingredients except chicken. Brush mixture over chicken. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 -40 minutes longer, turning 2-3 times, until juice of chicken is clear when thickest part is cut to bone.

Grilled Beef and Corn Kabobs (Kimberli D)

Grilled Beef and Corn Kabobs

1/3 cup vegetable oil

1/4 cup Red Wine Vinegar

1 Tablespoon chopped, fresh or 1 teaspoon dried thyme leaves

1/2 teaspoon ground red pepper (cayenne)

1 clove of garlic, finely chopped

1 1/2 pound boneless beef top round steak, cut into 1-inch cubes

12 mini corn cobs, thawed

2 green or red bell peppers, cut into 1 1/2 inch pieces

In a non-metal bowl or resealable food storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours to marinate. Heat grill. Remove beef from marinade; reserve marinade. On each of six 10-12 inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade. Place kabobs on grill rack over medium heat. Cover grill; cook 15-20 minutes for medium beef doneness; brushing with marinade and turning frequently. Discard any remaining marinade.