DATE: 08/25/2010
FRUIT: about 40 peaches
SOURCE: farmer’s market, I bought a half-bushel crate for $25
COST: $18
RECIPE: peel, the peaches and cut into slices, hot pack and cover with syrup (3:1 water:sugar ratio), process for 30 minutes
YIELD: 6 quarts
TASTE: yummy and not too sweet
Inventory :: September 1, 2010 « Putting By said
[...] citrus jelly with ginger and honey : 7 quarter-pints carrot whiskey jam : 3 half-pints marmalade with rosemary : 2 half-pints pickled garlic : 5 three-quarter pints strawberry-rhubarb jam : 6 half-pints strawberrry-rhubarb compote : 7 quarter-pints strawberry jam : 10 half-pints cherry pie filling : 9 quarts cherry jelly : 14 half-pints blueberry butter : 7 half-pints blue + black jam : 1 pint, 5 half-pints hot dog relish : 7 half-pints blackberry syrup : 1 half-pint apricot butter : 7 half-pints blackberry jam : 6 half-pints apricot jam : 19 half-pints brandied apricots : 8 pints apricots : 8 pints apricot-rosemary jam : 10 quarter-pints blueberry jam : 2 half-pints peach salsa : 7 pints raspberry jam : 16 half-pints razzleberry jam : 9 half-pints pasta sauce : 9 quarts barbecue sauce : 12 pints ketchup : 3 pints fiesta soup : 4 quarts, 1 half-pint peach butter : 7 half-pints peaches : 6 quarts [...]