Adventures in Killing Plants: Canned peach salsa

Just in case there is a hurricane heading our way we are prepared with a lot of peach salsa. All we will need to find is are a lot of tortilla chips! This took a long time and lots of chopping. Good thing the salsa is tasty. After all the peaches are off the tree…I don’t want to see a peach until May 2014!

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Adventures in Killing Plants: Peach Salsa

Today peachy adventure is peach salsa. I made a small batch to test it out rather than a full batch for canning. I think it took more time to cut up the ingredients than it took to heat up the salsa!

Peach Salsa II

YIELD

 7 cups

TOTAL TIME

 35 mins


INGREDIENTS

    • 4 cups fresh peaches – peeled, pitted and chopped
    • 1/2 cup chopped onion
    • 1/2 cup chopped red bell pepper
    • 4 jalapeno peppers, minced
    • 1/4 cup chopped fresh cilantro
    • 3 cloves garlic, minced
    • 1 1/2 teaspoons ground cumin
    • 1/4 cup distilled white vinegar
    • 1 teaspoon grated lime zest
    • 1/4 cup white sugar
    • 1 (49 gram) package light fruit pectin crystals
    • 3 1/2 cups white sugar
    • canning jars

INSTRUCTIONS

    1. Sterilize jars and lids.
    2. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
    3. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Precooked Ingredients.
Finished Salsa!

Adventures in Killing Plants: Peach ice cream

For our wedding we received a lot of new and awesome kitchen gadgets including an ice cream maker from Melissa & Jason Hadley. Peach season seemed like the perfect time to break out the ice cream make for the first time. The recipe I used is from the Food Network. Have I mentioned the Pepper Plate App/Website? It’s an awesome tool to organize and share your recipes. (Thank you Nikki Pietragallo for telling me about it!)

Peach Ice Cream


INGREDIENTS

    • 2 cups chopped fresh or frozen peaches, peeled if preferred
    • 1 1/4 cups sugar
    • 1 tablespoon lemon juice
    • 2 tablespoons peach brandy
    • 2 cups heavy cream
    • 1 cup milk
    • 1/2 teaspoon vanilla extract
    • 4 egg yolks

INSTRUCTIONS

    1. In a bowl combine peaches, 1/2 cup sugar, lemon juice and peach brandy. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.
    2. In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
    3. In bowl whisk egg yolks. While whisking stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar mixture, stream in egg and cream mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and strain into a bowl set over ice. Add the reserved peach juice.
    4. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done. Variation: Use fresh raspberries
    The brand new ice cream maker
    All the ingredients in the ice cream maker
    The ice cream starting to get thicker and creamier!
The peaches are stirred in near the end of the process.
Enjoying home made ice cream with homemade peach pie!

Yummy!!! I think I could get used to making homemade ice cream every now and then!

Adventures in killing plants: Dehydrated peaches

Continuing my 5 day streak of processing peaches, todays adventures included preparing peaches to be dehydrated. I cut and or pealed peaches to dehydrate some peaches with skin and some peaches without skin. After cutting the peaches I doused them in lemon juice. The internet says the peaches should be dry in 12-15 hrs at 135 F…when you add in the fact that this is Texas and I can’t cut consistent thickness of a slice, we’ll make that 15-24 hrs!!

With skins.

Without the skins!
After the peaches are dry I’ll use my new toy to vacuum seal them for storage. I love that food saver!

Adventures in Killing Plants: Frozen peaches with a food saver

We have a lot of peaches this year. So many more than last year and we don’t want them to go to waste. I’ve googled tons of peach recipes! But for now we will freeze and vacuum pack peaches to use in future bakings. This also meant I got a new kitchen gadget, a food saver!

First up clean and chop the peaches.

This batch we kept the skin on. And coated the peaches with 2 tbsp of lemon juice and 2 tbsp of sugar to help preserve the peaches and keep them from browning. Then the peaches were placed on a cooking sheet with parchment paper for freezing.
One frozen, the peaches were vacuum sealed with my new toy!
Now the peaches are ready to stay in the freezer until we need them!

Adventures in Killing Plants: Peach Pie

For round 2 of peaches I made some peach pie. I’ve made lots of apple pie but never peach pie. That hardest parties getting the skin off and cutting the peaches.

The recipe calls for egg on the crust to keep it from getting too mushy…but I don’t think it’s really needed.
After the peaches are all cut up, the sugar/flour/nutmeg is mixed and poured on top of the peaches. 
The peaches are then coated in the sugary goodness.
Then poured into the pie crust.
And then our Peterson Peach Pie is ready for baking!

The finished pie didn’t look as pretty as I wanted it to be, but it sure does taste good!

Adventures in killing plants: I don’t cook often but when I do itinvolves peaches.

We have a peach tree in our back yard and this year we want to take advantage of all the peaches! Last week I canned peaches. First up this week is peach cobbler. Last time I made cobbler it was a failure. Fingers crossed its better this time.

We have so many peaches!
Sliced and ready to go…it takes a long time to get the peaches to this point.
Paul Deen’s recipe calls for a nice layer of butter on the bottom of the pan. 
The cobbler batter is then prepared while being careful of the flour lumps. 
Next the batter is poured on top of the butter and the peaches spooned on top. The batter will rise from below the peaches.
Then a sprinkle of cinnamon and the dessert is ready for baking.