Simple Peach Butter - Yeah right!

In the last few weeks I thought I had exhausted my peach tolerance. I lied. My friend Missy was headed down to Canon City and said she would bring me a case of peaches from Colon Orchards. After almost 60 pounds of peaches I had forgotten to make Peach Butter (kind of like apple butter). Now I have 24 more pounds of peaches. I want some simple peach butter. 

Now we all know with me there is nothing simple, I try so hard. But it just doesn't turn out that way. Anyway...I did shock my peaches in a hot water bath to get the peel off easily, then put about 16 pounds of peaches in the stock pot sliced. (rough estimate). Then added 5 cups of sugar and 1/4 cup lemon juice. Simple Peach Butter....I did not want the sugar to over power the yummy peaches, because they were super ripe and sweet. Turn them on to simmer for about 35 minutes on medium low heat. They breakdown quite nicely, but I still get the handy dandy immersion blender out because I want butter.

 

While this magic is happening, I make myself lunch from leftover brisket and Fresca cheese from the Pupusas Sunday. Added a little dry coleslaw, and I had a yummy fajita. The Znax is a Mexican Snack seasoning that I have come to love on many things, it is yummy.

Once I finished lunch and had given this time to simmer down to a nice thick butter....it became not so simple. I then added:

1/2 cup of Kahlua (because I love it)

2 teaspoons Pure Vanilla

2 teaspoons cinnamon

1 teaspoon nutmeg

Now we have Peach Butter that is a party in your mouth!

Ladled into a million half pint and quarter pint jars (for gift baskets) and processed in a water bath for 30 minutes. I will let this sit for a week or so before I let anyone dig in, but from what I tasted out of the pan it will be more that fabulous! Below the butters is a Peach Crisp made from last weeks canning adventures of Cobbler Preserves. A recipe for another post :-)

Last of the Peaches

After 3 days of nothing but peaches I am down to the last 10 pounds! I have decided to just halve them and put them in a little simple syrup that way I can do whatever I want with them. (After I do this of course I have an Ah-ha moment and wonder why in the world I did not make peach butter...now I am looking for another case of peaches)

Simple Syrup is Easy Peasy! 4 Cups water and 3 cups sugar...simmer until sugar is dissolved and I simmer a little longer just to get some of the water out. For peaches and pears I turn the heat off and add just a smidgen of real vanilla or a vanilla bean. I just like it that way.

I peel and halve the peaches..pack them as tight as I can get them without crushing them into hot jars and pour the syrup over them. Now in many places you will read about peaches floating. This is a big deal for some people and there are entire blog posts about this. Frankly I could care less. As long as there is a good seal on the jar, and my peaches are pretty...float away. But that is just me.

After they are packed and covered in syrup I water bath them for 45 minutes..(at altitude up here, if you are lower than me your processing times will be shorter)

Now all my peaches are done and on the shelves! And I am looking for another buschel. Peach Butter? Yes please....don't know why I didn't think about that first. But for tonite, I took in a few of the left overs floating in yummy simple syrup to work. A) I wanted some and B) the guys at work loved them.

Fall is here in full force. I actually live up in the mountains, the weather is craziest in early fall and spring around here. Everyone thinks it is winter that we worry about. Nope, we know what to expect then. But this time of year..no - not at all. It was 50 degrees on my way to work and this was my view. I love Fall in the mountains! Wouldn't trade it for the world.....well I would trade the guy in front of me that was going 20...Really?

Peaches Peaches and More Peaches

Yesterday I actually got up and canned more peaches. Now I am a little "Peach" funny. I love peaches. Fresh. I love peaches in Cobblers and Pastries. I do not however like peach jelly or anything at all "flavored" peach. Yuk. So when it comes to canning this many peaches, I have a hard time not making them all peach cobbler preserves. That would be perfect for me.

However, I have a best friend and sister in law that LOVES just plain old peach preserves. So I always have to can some for them or they would never ever eat another peach. They have both fallen in love with Palisade Peaches and swear that no other peaches will do.

SO...onto Peach Preserves

My Peaches Preserves are simple simple.

Peaches

Sugar

Lemon Juice

a small amount of pectin...that's it.

I put the peaches in a large pot. Cover them in sugar and add about 4 Tablespoons lemon juice. How much sugar do you ask? Well, that depends. I start with about 4 cups for 5-6 cups of peaches, and go from there. I am a pinch of this and dash of that girl.

Then I let them sit for an hour so the sugar starts to breakdown the peaches a little. Normally I would have a cocktail. But this day I have to work. SO instead while the peaches are processing I make me a yummy "Reuben" that is not really a Reuben sandwich, turn on music and roll.

Back to peaches.

Now that lunch is over, I start cooking the peaches on medium heat and let them cook for about 45 minutes. Crank the heat up to a rolling boil,  grab the immersion blender or potato masher and break them up a little. I like to still leave some chunks though. At the rolling boil I add a package of pectin. I don't make my preserves really thick, and these peaches were very very juicy, but it does help to not be too runny.

Ladle this into hot jars, seal and water bath for 45 minutes ( Remember I am at altitude) .

Now the girls have their peach preserves, and I have a few jars left that I have no idea what to do with them.