Month: July 2021

Canned Peach Pie Filling

Peach Pie Filling - Canned
For one quart
  1. 2.5 lbs peaches
  2. 1 teaspoon lemon juice
  3. 1/2 cup dark brown sugar, or as desired
  4. 1/4 cup sugar
  5. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional. Keep it just 1/4 tsp.
  6. 1 teaspoon vanilla extract, optional
  7. 1/2 tsp ascorbic acid
For 7 quarts
  1. Multiply above by 7.
Preparation
  1. Select xxx quart pot (pot A). Add enough water to boil small batches of peaches. Bring to a boil.
  2. Prepare large bowl of cool water to cool peaches after peeling. They each need to cool 20 seconds.
  3. Prepare 21.5 quart canning pot for putting the peaches in while waiting to cook. Add one gallon of water and ascorbic acid.
  4. Prepare 8+ quart pot for canning.
  5. Prepare your jars and lids.
Cooking
  1. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins.
  2. Slice peaches about 1/2" thick and place in ascorbic acid pot.
  3. Place 8 peaches at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
  4. Combine water, sugar, Clear Jel, nutmeg, & vanilla in a large kettle. Stir and cook over medium high heatuntil mixture thickens and begins to bubble.
  5. Add lemon juice and boil sauce 1 minute more, stirring constantly.
  6. Fold in drained peach slices and continue to heat mixture for 3 minutes.
  7. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately.
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Adapted from USDA Complete Guide to Home Canningm Reprinted with revisions September 1994
Adapted from USDA Complete Guide to Home Canningm Reprinted with revisions September 1994
Paul Homlish's recipes https://blog.homlish.net/
quart jar calculations : 8 cups = 1 quart; 7 cups to allow for head room

5 cups (~2.5 lbs) peaches
1/2 cup brown sugar
1/4 cup sugar
3/4 cup water
1/4 cup clear jel (1.5 lbs. (approx. 2.5 cups, 0.6 lbs/cup)
1 tsp lemon juice
1 tsp nutmeg

An average of 17-1/2 pounds is needed per canner load of 7 quarts
A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.

2.5 lbs/quart
20 lbs / 2.5 = 8 quarts

First try 2021-08-08. We’ll target 7 quarts for canning & 1 quart for a fresh tester pie.
8*.5 = 4 cups brown
8*.25=2cups white
8*3/4=6 cups water
8*.25=2cups clear jel
8*.25tsp=2 tsp nutmeg
8*1=8 tsp lemon juice

Roasted Baby Potatoes

Roasted Baby Potatoes
Ingredients
  1. 1 lbs baby potatoes
  2. 2-3 cloves of garlic
  3. rosemary (fresh if possible)
  4. parsley (fresh if possible)
  5. thyme
  6. oil
Instructions
  1. stir it all up except parsley
  2. put it in an oven dish
  3. bake 365F for 45 minutes
  4. bake 450F for 10-15 minutes until crispy
  5. serve with parsley
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Paul Homlish's recipes https://blog.homlish.net/

smoked leg of lamb

smoked leg of lamb
Ingredients
  1. 1 whole leg of lamb, 5 - 7 pounds
Marinade
  1. 1 whole medium onion
  2. 10 garlic cloves
  3. rosemary
  4. salt
  5. black pepper
  6. oil
Instructions
  1. Blend marinade ingredients. Pour over lamb and refrigerate overnight.
  2. Bring lamb to room temperature before smoking.
  3. Smoke at 200 - 225°F for 2.5 to 4 hours. Be careful, don't overcook it.
  4. Let rest 15 - 30 minutes, temperature will rise about 5°F.
  5. Temperature: Rare: 115-120°F, Medium-Rare: 125°F, Medium: 130°F, Medium-Well: 145°F, Well Done: 150°F
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Paul Homlish's recipes https://blog.homlish.net/