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Peaches n Maters

the_jersey_lilly_2000

Well-known member
Put up a few Peaches this afternoon.....they sure turned out perdy....
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Then I put up what Maters were ripe. Then promptly went to the garden and picked more....that need to sit a couple days before I put them up. Be nice if they all got ripe at once. But then again...maybe not LOL
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gcreekrch

Well-known member
Big Muddy rancher said:
gcreekrch said:
I can taste those peaches just looking at them Lilly. :D

Maybe Lily would trade peaches for cord wood. Better deal then ya would get from H and Haymaker

Oh I'll just wait for the Okanagan peaches to ripen. Debbie does a pretty fair job at canning also. :wink:
 

Larrry

Well-known member
By the title I could just imagine you were fixin the two together. That just doesn't quite sound so good but on their own,can't be beat
 

HAY MAKER

Well-known member
the_jersey_lilly_2000 said:
I dunno ya'll....Haymaker comes from PRIME PEACH Country :D

YupI do but they dont get put up around here like you did,nuthin better'n to fish some outa the root cellar on a cold winter day and mix em with blue bell :D
Dang deer are so bad around here rubbin there horns on the peach trees kilt some of em,got a dixieland in the yard that is loaded but they are the last to come in,and my favorite.
good luck
 

Kato

Well-known member
Those peaches look wonderful! And the tomatoes too. It takes some skill to can tomatoes that don't have clear liquid on the bottom of the jar. It's way too soon to think about peaches and tomatoes around here, but I did make some rhubarb jelly yesterday...

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Next project will be saskatoon jam. We are actually going to have wild Saskatoon berries this year! They are very inconsistent, and when you can get them, you really appreciate them. Then comes raspberries, and then I'll be in it up to my ears.... I can hardly wait!
 

Kato

Well-known member
This is it. It's a secret recipe I got off the internet. :wink:

3 1/2 cups rhubarb juice
7 cups sugar
2 pouches liquid certo.

Bring the juice to a hard boil. Add the certo. Boil exactly one more minute, skim the foam and put it in sterilized jars. The method is pretty standard, but the secret is how to extract the juice.

The rhubarb is not cooked to extract the juice, and this make the jelly taste delicious. All the recipes I found said to put the rhubarb through a grinder, but that sounded like way too much work for me. So I put it through the slicer blade on my food processor. Then I put the chopping blade in, and put the slices back in and process it until it's just a big old mush. Then you just put it in a jelly bag and strain it. If you want to have jelly so clear you can read the paper through it, you put the juice in a pitcher and leave it in the fridge overnight. In the morning, no matter how clear you thought the juice was before, you will find a sediment on the bottom of the pitcher. Pour the juice off carefully and away you go. Clear as a bell. I do this with all my jelly.

I like rhubarb jelly far better than jam. If you've got the regular rhubarb, the jelly is quite pink, but if you've got the smaller red rhubarb, it's quite a lot darker. I've got both, so I mix them and go for the average. They taste pretty much the same though.
 

the_jersey_lilly_2000

Well-known member
I've never had clear liquid at the bottom of my maters.....???

Boil em for 30 minutes....I always salt them some while cookin. Then a tsp of salt in each quart jar....seal, and then a water bath of 45 minutes afterwards. I didn't usta do that. But they say that the varieties of maters these days aren't as acidic as the older varieties were. And that they advise doin the water bath just for safety sake. So I do it.
 

the_jersey_lilly_2000

Well-known member
Haymaker...when do the Dixieland ones get ripe. I have the peach tree in the garden that was planted by Mr Lilly's grandparents. And no idea what kind it is....all the peaches are still lil hard green thangs now tho. This is the first time it's had peaches on it in all the years we've been here. But I babied it and trimmed it all up this spring and it bloomed like crazy. Now is covered with peaches. Just don't know when they'll be ready.
 

Kato

Well-known member
Tomatoes will separate if they're not heated the right way. At least according to the Bernardin canning guide that is the go to book in this country for all things pickled and jarred. According to the guide, if you've got them heating, and then add more, and it cools down and goes off the boil, they will separate.

Obviously you're doing it the right way. :D :D

I add the salt, and a spoonful of lemon to mine as well, because of the acid issue. I've never lost a jar to spoilage, so there must be something to it. My favourite tomatoes to can are the Italian Roma tomatoes. They're so much meatier, and make a good sauce.

What kind of tomatoes do you grow?
 

the_jersey_lilly_2000

Well-known member
This year all mine are Early Girl Tomatos. I've never attempted the Roma tomotoes....thought about it.....but went with one that I knew.

I have an old old Ball canning book that was Mr Lilly's granny's. And also a Presto canning book that came with the old pressure canner I have.
 

HAY MAKER

Well-known member
the_jersey_lilly_2000 said:
Haymaker...when do the Dixieland ones get ripe. I have the peach tree in the garden that was planted by Mr Lilly's grandparents. And no idea what kind it is....all the peaches are still lil hard green thangs now tho. This is the first time it's had peaches on it in all the years we've been here. But I babied it and trimmed it all up this spring and it bloomed like crazy. Now is covered with peaches. Just don't know when they'll be ready.

The end of July,most around her plant their trees that come in one after the other,that way you got peaches all summer.
good luck
 

the_jersey_lilly_2000

Well-known member
My luck it'll be the last week of July while Lil Lilly and I are gone to Jackson, Mississippi for NBHA Youth World......Guess in that case...Mr Lilly will get a crash course in puttin up peaches LOL
 

Kato

Well-known member
I grow Early Girl too. I've grown the bush variety in the past, but wasn't all that happy with the shape of them, so this year I switched to the staking variety. Even in the greenhouse they're a long way behind yours. They've got some tomatoes on them, but they're still pretty small. I also have some First Lady, which are my favourite tomatoes of all. They're an Early Girl improved type, and they taste wonderful.

Another favourite is called Stupice. It's an heirloom variety, and is rated as a 45 day variety. It's always the earliest of all, and tastes like tomatoes used to taste.

Last year I had a lady order some Roma tomatoes for me, and I got 10 pounds of ripe perfect tomatoes off of one plant! It was amazing. If you're going to make salsa or spaghetti sauce, these are the best ones to use. Not nearly as juicy as the table tomatoes, so the sauce is nice and thick. You should try them. I bet you'll like them too.
 

the_jersey_lilly_2000

Well-known member
I may give the Roma's a try next year. We make all of our own hot sauce (salsa) But we make it fresh every batch using canned tomatoes. I've made it and put it in jars...but it's never hot enough. The only way we can make it where it's hot enough is to make each batch as we eat it.

I've never made and canned spaghetti sauce. That'd be somethin interestin to try.
 
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