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!
Peach Salsa II
- 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
- Sterilize jars and lids.
- 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.
- Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Peach Ice Cream
- 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
- 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.
- In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.
- 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.
- 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!
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!!
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!
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 finished pie didn’t look as pretty as I wanted it to be, but it sure does taste good!
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.