Directions

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Directions

1. Peel and slice peaches, then toss in a large bowl with 1/2 cup of the sugar and lemon juice to combine. Let sit at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices to create a syrupy liquid.
2. Once the peaches have released their juices, mash them with a fork or potato masher until only very small chunks of peach remain. You don’t want large, individual pieces of peach in your ice cream or they will freeze very hard. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
3. Meanwhile, in a medium saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not bubbling.
4. In a large bowl, whisk together the egg yolks and remaining 1/4 cup of sugar, until light in color, about two minutes.
5. While whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.
6. Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
7. Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for 4 hours, until thoroughly chilled.
8. Pour peach ice cream base into ice cream maker and churn according to manufacturer’s instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, then transfer the ice cream to an airtight container and freeze at least 4-6 hours to ripen.

Directions

1. Fill a Canner half-full of water and bring to a simmer over medium-high heat.
2. Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.
3. Remove the skin from the fresh peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.
4. Measure 4 cups finely chopped fresh peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish.
5. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.
6. Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.
7. Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.

Directions

To Blanch the Peaches:

1. Fill 2/3 of a large soup pot with water. Bring to a boil. Add peaches for 30 -45 seconds, then remove with slotted spoon and drain the pot. Remove peaches immediately to a large bowl of cold water.
2. Peel the skin, cut the peaches into quarters and remove pits.

Cooking the Preserves:

1. Place all peeled peaches in a large soup pot and squeeze in juice of 1 lemon. Drizzle well with 2 cups sugar, toss and drizzle again with the remaining 1.5-2 cups so the sugar reaches all the peaches. If peaches are very sweet, you may only need 3 1/2 cups of sugar total. Add more sugar to taste while its cooking.
2. Let peaches sit at room temp with the sugar for about 30 min -1 hour, or until sugar is dissolved.
3. Place the pot over the stove uncovered and bring to a light boil, stirring to prevent scorching. Once the whole pot is at a light boil, simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
4. As soon as it cools, repeat step 3. You will bring it to a light boil a total of 5 times. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 6 times if you wish. (Note: the fifth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools.)
5. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.

To sterilize the jars: wash them and let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

1. Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
2. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
3. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot with jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate preserves and enjoy within 3 months.

Directions

1. Start with Fresh Peaches
2. Blanch the Peaches working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds.
3. Transfer peaches from boiling water to a bowl of ice water.
4. Using a knife or just your ngers peel the skin from the peach.
5. It should just slide off!
6. Using a sharp knife, cut each peeled peach in half around the pit.
7. Gently twist each half to separate.
8. Using the knife, pry the pit out of the peach.
9. Using a knife slice the peaches into desired portions.
10. Choose which way to prepare your peaches for freezing:

WATER PACK:

1. Place the peaches in a Freezer storage containers or freezer storage bags and cover with water.

SUGAR PACK:

1. Place the peaches in a Freezer storage containers or freezer storage bags, layering the peaches with sprinkled on sugar.
2. Let sit for a few minutes until the sugar turns into juice.

INDIVIDUAL FREEZING:

1. Place the sliced peaches at on a cookie sheet and freeze.
2. After frozen pop them o the sheet and into a freezer storage bags.
3. This method makes it easier to use just a few out of the bag (like in a smoothie) and freeze the rest for later.

SYRUP PACK:

1. Make a syrup (see above) and pour it over the sliced peaches that are placed in a bag or Freezer storage containers.
2. Allow 1/2 to 2/3 cup syrup for each 2 cups peaches.
3. Very Light Syrup: Use 1 cup sugar and 4 cups water to yield about 4 cups syrup.
4. Light Syrup: Use 1-2/3 cups sugar and 4 cups water to yield about 4-1/4 cups syrup.
5. Medium Syrup: Use 2-2/3 cups sugar and 4 cups water to yield about 4-2/3 cups syrup.
6. Heavy Syrup: Use 4 cups sugar and 4 cups water to yield about 5-3/4 cups syrup.
7. Label each Freezer storage containers or freezer storage bags with its contents, amount, and date.
8. Lay the bags at in the freezer.
9. Use frozen peaches within 8 to 10 months.