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9:38 am
June 13, 2010
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I have a yummy recipe that I want to can…This is a slow cooker recipe and I want to convert it…
2 cans of peaches (I will use fresh)
2 Tbsp sugar
1 Tbsp apple cider vinegar
2 cinnamon sticks
1/2 tsp whole cloves
1/4 cup brandy
I was looking at the brandied peaches recipe in the BBB because i wanted to can this for some gifts, that recipe seems sweet and bland to me – there are no spices. I've never converted a recipe before and am not comfortable doing it on my own.
I wondered if I could add a 1/2 cinnamon stick to each jar (pint) and add a couple of tsp of cloves to the mix. I also wondered if I could replace some or all of the water with apple cider vinegar….I know I have to increase the sugar for preserving, but wondered if I put the vinegar in – if I could eliminate some of the sugar?
In short, what I'm wondering is how can I can this recipe? I really want the cloves and cinnamon for sure (they are awesome in this dish)…Any advice?
10:51 am
February 8, 2009
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Sure you can. Peaches are fruit, most of which is high in acid. Vinegar adds acidity too. You don't have to add more sugar or vinegar unless you want to. Follow the processing time that's in the BBB for the Brandied Peaches and you should be fine. You can steep the spices in your 'syrup' or add some to each jar. You may need to add some water or sugar only to make enough liquid to fill in the spaces in the jar – white grape juice would work too.
HTH
dede
1:07 pm
December 28, 2008
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Sounds VERY good! Please let us know how it works for you – I really, really LOVE spiced peaches, too.
Would caution on the use of cloves, though. My limited experience with them suggests that the flavor is enhanced during the canning process, so using more than the original recipe doesn't sound like a good idea. That said, I have had great luck using the whole cloves and pieces of cinammon in canning and much prefer them than the ground spices.
1:36 pm
June 13, 2010
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Yeah! I think with Petes suggestion on the cloves I'll steep those in the simple syrup (which I forgot about the peaches in a can coming in) brandy sugar and cider vinegar mix, then I'll just leave a cinnamon stick in each jar I'll let you know in 2 weeks how it turns out…We'll have to sample a jar by then!
7:17 pm
February 22, 2010
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I have found that boiling the syrup with the spices and then straining out most of them is better than canning a lot of them in the jar. Cloves are very potent when canned! Cinnamon not quite so strong but if you leave the stick… make sure it is a small piece for each jar. I've found the flavor of these two spices intensifys the longer they sit in the jar. I made some spiced pickled beets the other day…they taste real good right now. We'll see how they taste around Thanksgiving!
7:35 pm
December 28, 2008
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Being among the laziest humans on the planet, I am ALWAYS looking for the easy way to do anything, so really like the idea of just dropping a few pieces of spice into the jar.
For purposes of comparison, the watermelon rind pickles that we like so much call for 4 cloves (what is it – a pod? A bloom??), a 2 inch piece of cinnamon, and 3 allspice berries per pint. I do a bit less cinnamon than that, and like the combination very much. You just drop the spice pieces into the jar then fill.
Was thinking here that the watermelon rind and peaches would sorta compare well with each other. In fact, I had wondered if the recipe for that watermelon rind syrup and spice combo wouldn't taste pretty good on peaches in the past! May try it this year…
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