Summer is near and plans to start canning are in the making. You might consider some Fresh Peach Butter made in the slow cooker - I'm presenting 2 recipes. One for those who like strictly the natural flavor of fruit and one for those who like it sweeter and spicier.
Natural Peach Butter
Ingredients:
* 5 to 6 large peaches, washed and pitted
(no need to peel unless you just hate them)
(no need to peel unless you just hate them)
* 1/2 cup water
* 1 cup sugar
Preparation:
Place peaches and water into a large saucepan. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following methods.
Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
TO MICROWAVE: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Wash 6 pounds of peaches; peel, quarter, and pit. Place about 3 cups of the peaches at a time into a blender. Cover; blend until smooth. Repeat process. Measure 11 cups; place in crock pot. Stir in 1/4 cup lemon juice and 2 teaspoons ground cinnamon. Cook, partially covered, on high heat setting for 7 hours, stirring twice. Stir in 5 cups of sugar. Cook partially uncovered 2 hours more, stirring several times. Pour into hot half-pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 10 minutes.(Start timing water returns to boiling). Makes 8 half-pints
First timers can find some helpful Ball Canning Jar Instructions
