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RE: raw pack peaches---adding sugar to jar. (Follow-Up #6)

posted by: cpeterson on 09.15.2011 at 09:41 pm in Harvest Forum

I've canned my peaches and pears this way for years. I generally put 1/4 to 1/3 cup sugar in each quart jar, add some boiling water to the jar, swirl it around to dissolve the sugar slightly, then pack the jar with fruit and add enough boiling water to bring it to the top, allowing 1/2" head space; process as recommended. I've taken the Master Food Preserver training and, although this is not a recommended method, it's perfectly safe. I love this method because I don't have to have a pot of syrup heating on the stove, and I never have leftover (wasted) syrup. Here's how you can determine how much sugar to use to suit your family: pack a jar with as much fruit as you usually do, then, measuring as you go, pour in water to determine how much liquid you generally put in each jar. Now look at the syrup recipe you usually use and calculate how much sugar would go into it if you were making a batch. For example: if you want to make a light syrup that has a ratio of 1 cup sugar to 4 cups water (approx. ratio of a standard light syrup recipe), and the amount of liquid you put into a jar packed with fruit is 1 cup, then you would use 1/4 cup sugar in that jar - ratio of 1/4. If you pack your jars looser, therefore using more liquid, you may want to put slightly more sugar in each jar in order to keep the ratio the same. And if you like a heavier syrup, calculate the ratio of sugar to water and use that same ratio for each jar. It's not rocket science - experiment. Put 1/4 cup sugar in one jar, a heaping 1/4 cup in another and 1/3 cup in another (be sure to mark the lids). When you eat those jars, take note of which ratio you like the best and next year can your jars using that ratio.

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clipped on: 09.16.2011 at 08:58 am    last updated on: 09.16.2011 at 08:58 am

RE: Question for digdirt Dave (Follow-Up #2)

posted by: digdirt on 09.26.2010 at 01:20 pm in Harvest Forum

Hi Judy - we dry apples both ways for different uses. Most get dried till flexible and then frozen otherwise they will mold. We freeze in 2 cup portions in vacuum bags. The rest are fully dried for shelf storage in vacuum sealed jars.

It takes 1 1/2 cups of those flexible ones, reconstituted, for a pie. 2 cups of fully dried ones, also reconstituted first, for a pie. Deep dish needs more.

We reconstitute them first in apple juice (or cider if we have it) but you can use water too. Takes a couple of hours of soaking in the hot liquid depending on how much they are dried.

Then if necessary, re-heat the mix of apples and juice/cider/water up and pour into the shell.

1 1/2 cups water or juice or cider, heated to boiling
1 1/2 - 2 cups dried apple slices
1/3 cup sugar
1/2 tsp. cinnamon, ground
1/4 tsp. nutmeg
2 T butter or margarine
1-2 tsp. cornstarch (or thickener of choice)
1 double shell pie crust of choice

Pour boiling liquid over dried apples and let soak for 2 to 4 hours until almost fully reconstituted. Add remaining ingredients except butter and stir well.

Fit half of pastry into a 9-inch pie pan and pour apple mixture into this. Dot with butter or margarine cut into bits. Cover with remaining rolled-out pastry and bake 45 minutes in a 350 F. oven.

Enjoy. ;)

Dave

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clipped on: 10.03.2010 at 10:11 am    last updated on: 10.03.2010 at 10:11 am