09.17.08

County Fair Time Has Arrived

Posted in Canning and Preserving, conserve at 12:00 am

It’s time for the Saint Mary’s County Fair again. I can not wait. Again this year I am doing multiple entries. I am entering my Bread and Butter Pickles,my blue ribbon winning Peach Preserves, Light Apple Butter, and finally Peach Walnut Conserve. I don’t know if I stand a chance this year but I just enjoy entering and seeing all the different items people enter. I especially love seeing the decorated cakes. Some of the cake just blow me away. The on that won Best in Show last year looked like something you would see on Ace of Cakes. It was fantastic. The cake looked like a hay ride wagon filled with the summers bounty. It was beautiful. I wish I had a photo of it to share with ya’ll. But the camera just would not work for me. I am a better cook than I am a photographer.

I will know tomorrow if I placed anywhere this year. Hopefully I can work the camera this year so I can share the fair with ya’ll.

Here is my recipe for Peach Walnut Conserve.

Peach Walnut Conserve:

4-6 lb. peaches
1 cup sugar to 1 cup of peaches
1/2 cup walnuts, chopped
1 rind and juice of lemon
1 package Certo to jell
6 pint jars for canning
1 large pot, enamel is not good

Peel and slice peaches and measure by cup. Add equal amount of sugar to peaches. Add rind and juice of lemon, and bring to a boil until foam starts. Turn down to low and cook until fruit starts to clear. Turn off and add Certo and nuts and place in hot jars; seal. Process in a water bath for 20 minutes.

Have a great day.

Hope to see ya’ll real soon.

07.22.08

Peaches Sweet and Juicy

Posted in Canning and Preserving, conserve at 12:00 am

I love peaches the fresher the better. I love to make jams, cobblers,pies and this oh so sweet conserve. It use two of my ultimate favorite things Georgia Peaches and Georgia Pecans. It is great over ice cream. Give it a try.

Sweet Georgia Peach Pecan Conserve:

5 cups Peaches, ripe, coarse chopped

2 cups Sugar

1 Orange, medium, seeded/chopped

1/4 Lemon, seeded/chopped

1/2 cup Seedless white raisins (I prefer white raisins for this recipe but the black ones work just as well)

1/2 cup Georgia Pecans, chopped

Place peaches in a heavy enamel saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars. Put in a water bath canner and process for 15 minutes for pints.

Give this a try and let me know what ya’ll think.

See ya’ll really soon.