So for the past few post, I have been sharing some of the creative ways I canned up a variety of peach delicacies. Now I am not one to waste anything if I can help it. (I cut the end off the toothpaste tube to get the last little bit out) I know, pretty obsessed with getting the most out of everything.
How does that relate to peaches? If you have read the previous post for this week you have read about how my family spent the day in the kitchen processing meat and canning. That day I peeled and cut up approximately 20 pounds of peaches, which means I had peelings and pits from all those peaches. Waste not, Want not...is the motto.
So I took all those peelings and pits and put them in a large stock pot and added just enough water to cover. Placed on the stove and brought it all to a boil. Covered and allowed it to boil at a steady pace for about 20 minutes. Then I strained all that rich Peach Juice out into another pan. Returned the juice to the stove and added sugar to taste and a touch (1/4 cup) lemon juice. Heated it through until the sugar had dissolved. Then I ladled it into jars and processed in a BWB for 20 minutes for quart jars. This yielded 3 quarts and 1 pint jar of rich pure Peach Juice (no chemicals added).
|Peelings & pits being cooked down to juice.|