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Show DAVIS COUNTY CLIPPER Tuesday, August 1 7. 1993 Tempo t tr 'f: v GETTING 7 STARTED .. ! his summer, go green by preserving natures bounty. Capture peak flavor by freezing fresh peach sorbet or canning delicious spiced peaches and homemade peach jam, butter and conserves. The basket of ripe, creamy yellow peaches perfuming your kitchen can be turned into peach delicacies to be enjoyed now and canned to brighten wintry days in the months ahead. All you need are Kerr jars and lids, ReaLemon Lemon Juice from Concentrate to and tasting, keep fruit and a large pot for boiling water processing. Wash canning jars and lids well, then pour boiling water over the lids and let sit in hot water until ready to use (at least three minutes). Keep the jars hot, too. Next peel and prepare peaches, preventing browning by sprinkling cut peaches with bottled lemon juice straight from the bottle. Bottled lemon juice is standardized to a consistent acid level and its convenient, with no messy squeezing. Cook peaches with bottled lemon juice, sugar and other recipe ingredients, and then ladle the peach e mixture into the jar, leaving to ensure a safe vacuum seal. For Spiced Peaches, run a nonmetal utensil such as a plastic spatula down the inside of the jar to remove trapped air bubbles. With a damp cloth, wipe jar tops and threads clean, place hot lids on the jars and screw bands on firmly. For refreshing Fresh Peach Sorbet, simply freeze until firm. For fragrant Spiced Peaches, Peach Butter, Peach Jam and Conserve, process in a boiling water canner. After processing, let jars cool for 12-- 24 hours at room temperature. Do not retighten bands after processing. During cooling, the lids will vacuum seal, resonating with a ping sound and curving down slightly in the center. When cool, press die center of the lid. If it does not move, the jars are safely sealed. Remove the screwbands and store the jars in a cool, dark and dry place. No matter what the month, reach for the pleasure of a ripe, luscious peach. . fresh-looki- Choose fruit with a creamy or yellow background color. Ripe peaches give to gentle pressure. Avoid green, extra-har- d and badly bruised fruit. A small peach will a medium 12 sliced, yield cup (5- - to peach will sliced and a yield 34 cup (7to large peach will yield 1 cup sliced. (4-oun- Peeling: ng head-spac- Peach-Pineapp- Choosing: Dip in boiling water to loosen skin (30 seconds to 2 minutes), then dip in cold water and slip off skins. Preserving Color: Sprinkle 4 cups of cut peaches with 2 tablespoons bottled lemon juice to prevent browning from exposure to air. Checking Processing Times: Processing times are given for altitudes of 1,000 feet or below. For altitudes above 1,000 feet, check with your county Cooperative Extension Office for an adjustment in processing times. ' To receive the Kerr Kitchen Cookbook full of canning basics, recipes and freezing information send $4.00 ($3.50 plus $.50 for shipping and handling) per copy w ith your name, address and zip code to: Kerr Kitchen Cookbook Dept. FF, P.O. Box 76961 Los Angeles, CA 90076 Write to the same address (Attention: Kerr Kitchen Pantry) to receive a free periodic newsletter filled with articles, tips and recipes. le To receive a ReaLemon Cookbook with over 200 recipes, send $2.95 plus two proofs of purchase (UPC codes from any size bottles) to: ReaLemon Recipe Collection P.O. Box 8990-Clinton, IA 52736 Please be sure to include your name, address and zip code with your order. A Luscious peaches, sometimes called1 The Queen of Fruits , deserve their popularity throughout the world. Traced back to China nearly 4,000 years ago, the peach made l , ' its to way Europe through Persia and was ti i 4 I v. first known as the Persian apple SPICED PEACHES (Makes 4 pint jars) 1-- , I cups sugar 14 cup bottled lemon juice 2 pounds ripe peaches, peeled, cut in half and pitted Cinnamon sticks Whole cloves can crushed juice-pac- k pineapple, undrained 1 jar maraschino cherries and juice, optional 1 cup raisins 12 cup chopped nuts 14 cup bottled lemon juice 1 s f 4 r . e vy , v, i c S. - (20-ounc- e) (10-ounc- e) FRESH PEACH SORBET V rton-metal- : CONSERVE the 15th century, and 500 years later we i are still enjoying this sweet, succulent fruit. i E (Makes 7 half-pin- t jars or 3 to 4 pint jars) 4 cups peeled, pitted, thinly sliced ripe peaches (about 2 pounds) 4 cups sugar . . 1 In large saucepan, combine water, sugar and bottled lemon juice; bring to a boil. Add peaches; return to a boil. Remove from heat. Place 1 cinnamon stick and 1 whole clove in each of four hot wide mouth pint jars. Immediately ladle peaches and syrup into each jar, leaving h spatula headspace at the top. Carefully run a down inside of jars to remove air bubbles. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 20 minutes. (For quart jars, double ingredients and increase processing time by 5 minutes.) 12-inc- PEACH-PINEAPPL- , Spanish planted peach seeds in America in . 2 cups water The (Makes 7 half : ' 4 cups - ' peeled, jars) pitted, sliced ripe peaches (about 2 pounds) cups sugar 23 cup orange juice ' 13 cup bottled lemon juice In blender or food processor container, purle peaches. In large saucepan, combine sugar, orange juice and bottled lemon juice. Over V' 2-- . . PEACH BUTTER (Makes 7 pint jars or 3 to 4 pint jars) 10 cups peeled, pitted, sliced ripe peaches (about 5 pounds) 13 cup bottled lemon juice 4 cups sugar -- medium heat, cook and stir until sugar dissolves; remove from heat. Stir in purled peaches. Pour peach mixture into 13x9-inc- h baking pan; freeze until firm. In blender or food processor container, blend half of frozen peach mixture until light and fluffy, approximately 1 minute. Repeat with remaining peach mixture. Spoon mixture into half-pih decorated jelly jars, leaving headspace at the top. Wipe jar lids Place clean. and threads on jars; screw bands on firmly. tops Freeze until firm. microwave-saf- e Microwave: Purle peaches as above. In and combine bottled lemon dish, sugar, orange juice juice. Cook on 100 power (HIGH) 5 to 8 minutes, or until sugar dissolves, stirring occasionally. Proceed as above. Microwave ovens vary in wattage and power output; cooking times may need to be adjusted. In 6 to 8 quart saucepot, combine all ingredients. Over high heat, bring to a boil, stirring constantly. Reduce heat to medium; continue boiling, stirring constantly until mixture thickens (about 20 minutes). h Immediately ladle into hot jars, leaving headspace at the top. and lids hot threads Place clean. on jars; screw bands on Wipe jar tops firmly. Process in boiling water canner for 15 minutes. 14-inc- PEACH JAM (Makes 7 half 4 cups ripe peaches (about 14-inc- 12-inc- ' . 2 pounds) 14 cup bottled lemon juice 1 package fruit pectin nt In blender or food processor container, purde peaches. In 6 to 8 quart heat, heat bottled lemon juice for 1 minute. saucepot over medium-hig- h Add peaches and sugar; bring to a boil, stirring constantly. Reduce heat to medium; cook, stirring constantly, until mixture is the consistency of thick applesauce (about 20 minutes). Immediately ladle into hot jars, h headspace at the top. Wipe jar tops and threads clean. leaving Place hot lids on jars; screw bands on firmly. Process in boiling water canner for 10 minutes. jars) peeled, pitted, finely chopped cups sugar 5-- In 6 to 8 quart saucepot, stir together peaches, bottled lemon juice and pectin. Over high heat, bring to a boil, stirring constantly. Quickly add sugar. Bring to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat; skim foam if necessary. Immediately h ladle into hot half-piheadspace at the top. Wipe jars, leaving jar tops and threads clean. Place hot lids on jars; screw bands on Process in boiling water canner for 10 minutes. nt V r 14-inc- Cl |