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
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

Pie Crust Lard

Pie Crust w/ Lard
Ingredients
  1. 1-1/2 cups all-purpose flour
  2. Pinch salt
  3. 1/2 cup lard
  4. 3 to 4 tablespoons cold water
Instructions
  1. In a bowl, combine flour and salt.
  2. Cut in lard until mixture resembles coarse crumbs.
  3. Sprinkle in water, a tablespoon at a time, until pastry holds together.
  4. Shape into a ball; chill for 30 minutes (no longer than 30 minutes or you will need to wait for it to warm back up and it might get dry)
  5. On a lightly floured surface, roll dough to 1/8-in. thickness. I don't even worry about thickness. I just compare the pie pan with what I have rolled out and when it fits I use it. I waste about 1/4 of the dough when I cut off the edges.
  6. Transfer to a 10-in. pie plate.
  7. Flute edges
  8. fill and bake as pie recipe directs.
Notes
  1. Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust
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mincemeat pie

mincemeat pie
Ingredients
  1. beef
  2. suet
  3. golden raisins
  4. citron?
  5. Dates
  6. figs
  7. cherries
  8. apricots
  9. molasses
  10. brown sugar
  11. applejack brandy or sherry
  12. apple cider
  13. green apples
  14. quince (or bartlett or chinese pear)
  15. 1 tablespoon ground mace
  16. 2 teaspoons ground cinnamon
  17. 1 teaspoon ground nutmeg
  18. 2 teaspoons ground allspice
  19. 2 tablespoons white pepper
  20. candied orange, lemon, citron
  21. one pie crust
Instructions
  1. Then bake in a 400 degree oven for about 45 minutes, or until the crust looks golden brown.
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Apple Pie

IMG_6786

Apple Pie
Ingredients
  1. 1/4 cup apple juice
  2. 1/2 cup brown sugar
  3. 4 tbsp light butter (stick or tub) at room temperature
  4. 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
  5. 2 tbsp cornstarch
  6. 2 refrigerated ready-made piecrusts
  7. 1 tsp cinnamon
Instructions
  1. Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.
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Pie Crust

Pie Crust
Ingredients
  1. 2 1/2 cups flour
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
  5. 6 to 8 tablespoons ice cold water
  6. Optional: Egg wash (1 egg whisked with 1 tablespoon water or milk)
Instructions
  1. Makes two 9-inch piecrusts or 12 to 15 Jr. Pie piecrust rounds
  2. A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold. you can even chill the flour! Also, make sure not to overwork the dough, that's really the key.
  3. 1 In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs (see Tip). Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
  4. 2 Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
  5. 3 Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
  6. 4 For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. You can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on). Make little slits in the top crust to allow steam to escape (and add a decorative charm!). Another fun flourish is to add to the top crust little pieces of scrap dough cut out in shapes such as flowers or leaves. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) for a sparkly top.
  7. Tip: What's best to use to cut the butter into the flour?
  8. You can use two butter knives or a fork, or pulse gently with your mixer, or use your fingers. If you want to get a fun and fancy tool, get a pastry blender, also called a pastry cutter. It's a handheld tool, kind of like a potato masher for pastry dough! Whatever you use, I recommend chilling the utensil in the freezer first, so it's nice and cold! It is important that the butter stays as cold as possible, so if you use your fingers, be careful not to warm the butter too much with your hands.
Notes
  1. I'm thinking the one in better homes and gardens is better than this one.
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Peach Pie

IMG_1120

Peach Pie
Ingredients
  1. pie dough for two crusts (upper & lower)
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip). One medium peach is about 1 cup.
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
Instructions
  1. Preheat the oven to 350u00b0F.
  2. In a large bowl, toss the peaches with the lemon juice, sugars (& spices and/or vanilla, as desired). Let sit for an hour or 6.
  3. Roll out the pie dough and place the bottom crust in the pie pan.
  4. Add the thickener of your choice and stir to coat the peaches.
  5. Pour the peaches into the piecrust.
  6. Add the top crust and make slits for the steam to escape.
  7. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. You might need to carefully broil for a few minutes to get that perfect golden brown.
Notes
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
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Strawberry Rhubarb Pie

38-1

Strawberry Rhubarb Pie
Ingredients
  1. 2 - 9" Pie Crusts
  2. 1.5 # Rhubarb, cut into 1/4 " pieces
  3. 1 # Strawberries, cut into 1/2 " pieces
  4. 1/4 cup corn starch
  5. 1 cup sugar
Instructions
  1. mix strawberries, rhubarb, 1/2 cup sugar. Let stand for an hour or overnight in the fridge.
  2. Add corn starch to mixture.
  3. Add mixture to pie crust. Cover with another pie crust. Sprinkle 1/2 cup sugar on top.
  4. Bake @ 400 for 20 minutes, then another hour @ 350.
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Ultimate Pumpkin Pie

Ultimate Pumpkin Pie
Crust
  1. 1 1/4 cups all purpose flour
  2. 1/2 cup powdered sugar
  3. 1/2 cup (1 stick) chilled butter, cut into pieces
  4. 3 tablespoons whipping cream
Filling
  1. 3/4 cup sugar
  2. 1 tablespoon packed golden brown sugar
  3. 1 tablespoon cornstarch
  4. 2 teaspoons ground cinnamon
  5. 3/4 teaspoon ground ginger
  6. 1/4 teaspoon (generous) salt
  7. 1 16-ounce can solid pack pumpkin
  8. 3/4 cup whipping cream
  9. 1/2 cup sour cream
  10. 3 large eggs, beaten to blend
  11. 1/4 cup apricot preserves
For crust
  1. Preheat oven to 350u00b0F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
  2. Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
  3. Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325u00b0F.
  4. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling
  1. Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  2. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
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Light and Fluffy Pumpkin Pie

Light and Fluffy Pumpkin Pie
Ingredients
  1. 1 medium pie pumpkin
  2. 1 C sugar
  3. 1.5 tsp. Cinnamon
  4. 1 tsp. All Spice
  5. 1 tsp. Nutmeg
  6. 1/2 tsp. ginger
  7. 1/2 tsp. vanilla extract
  8. 1/2 tsp. salt
  9. 2 egg whites
  10. 1/2 can (12 oz.) evaporated milk
  11. 1 pie crust, or 2 small pie crusts
Instructions
  1. slice the pumpkin in half, clean out the goo. Place face down on a cookie sheet, cover with foil, bake 375 for 1.5 hours.
  2. when cool, scrape the pumpkin flesh from the peel. Add the flesh to a food processor and puree until smooth.
  3. Add remaining ingredients, blend.
  4. Pour into pie crust(s)
  5. bake at 425 for 15 minutes, then 350 for 45-55 more minutes. Pie should NOT giggle when done.
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