Peach Season is Here!
Lev 26:44 Then I will give you rain in due season, and the land shall yield her increase, and the trees of the field shall yield their fruit.
Oh those beautiful blushed fruit with the sweet taste of sunshine. With it’s yummy yellow flesh and red center reminds me that it is indeed summertime. Although I don’t have peach trees on my property these round goodies are plentiful in just about every farmers market and orchard out there. Not only good for snacking but for yummy desserts such as pie. I use them in cereal, smoothies and just plain fresh in a fruit salad.
I also can them. I peel them (cut a little cross in the bottom then plunge them into hot water for about 2 quick minutes then right into a cold water bath), fill hot clean jars to the top, then I normally just use water with a little bit of unsweetened juice because I’m not keen on syrups since I’m not into added sugars but you can make a sugar syrup with sugar and then water heated until the sugar dissolves. Fill the jars with your liquid mixture then place on the canning lids. Then it is in a water bath canner for a good 25 minutes. Then wha-la! Canned peaches. For canning instructions you can go to Ball Canning to get the 411.
Here’s a yummy peach pie recipe I got out of our church cookbook “A Taste of Heaven“
Pastry for 2 8-in. (2 crust Pie) **
3 c. sliced, firm peaches, peeled
2/3 c. sugar 1 T. butter
3 T. flour
** Or course homemade pie crust would be better but who has the time?
Heat oven to 425.° Mix sugar and flour. Mix lightly through peaches. Heap in pastry lined pan. Dot fruit with butter. Cover with top crust. Bake 35-45 minutes. Serve warm with vanilla ice cream or half and half.