mango, pickle, jaggery
Ingredients:4 cups fresh peaches, peeled, pitted, and chopped2 cups granulated sugar1 tablespoon fresh lemon juice1/2 teaspoon cinnamon
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Don't miss the updated blog post here! I also have a YouTube video for this recipe now. Click here to view the video! 😊 With all the canning going on in my home, I can't help but get excited about Christmas. That is what many of my canned items will be used for. For many of the guys in my family, I have canned the boiled peanuts. My husband likes boiled peanuts, but it is nothing he gets really excited over. For that reason, I am making pickled okra for him. He LOVES pickled okra! For this project, I pulled the children into the kitchen to help. They were so excited to get to help mama can and make a gift for Daddy at the same time. This was a very simple and quick project that turned out to be perfect for letting them help. We will be doing it again! I started by sterilizing 4 pint jars in the canner for 10 minutes. While I got that going, my little girl washed the okra in cold water. We prepared everything we needed while the jars heated and boiled. For the liquid, my little girl measured out and combined 2 cups of water, 2 cups of vinegar, 1 tablespoon of sugar and 3 tablespoons of canning salt. This was put on the stove, brought to a boil, and turned down to low while the okra and spices were being prepared. I still can't believe my baby is old enough to do this on her own now! I love that sweet little girl! I peeled four large cloves of garlic and halved two jalapeno peppers. We then measured out our spices: 2 tablespoons of mustard seeds, 1 tablespoon of coriander seeds, 1 tablespoon red pepper flakes, 1 teaspoons of fennel seeds, 1 teaspoon of celery seeds, and 1 teaspoon of black peppercorns. I just thought this was so pretty. :) Sweet little girl helped trim the tops of the okra to about 1/4 inch. By this time, the jars were sterile and simmering on the stove to stay hot, and the vinegar solution was ready. It was time for little man to get in on the action! He couldn't wait. He LOVES to help in the kitchen! We started by putting 1 clove of garlic (or two small ones) and 1 tablespoon of spice in the jar. We worked on one jar at a time. Then we packed the jars with the okra and 1/2 of a jalapeno pepper (Don't let your babies do the peppers!). I had to help make sure the okra was packed in well. You want them to be tight, but be careful not to crush them. Placing one up and one down helps with packing them tightly. He was taking his job so seriously, I had to get him to smile! :) Little monkey! Now the jar is all packed. I thought it was so pretty, I just had to share this photo. :) The jars were filled with the vinegar solution, leaving a 1/2 inch head space. I ran the magnet grabber tool between the jar and the okra to remove as many air bubbles as I could. The rim was wiped clean and sealed with a lid and band. The jars was returned to the canner to sit on the raised rack in the canner until all the other jars were complete. When all the jars were done, the rack was lowered into the water that was still simmering. The water was brought to a boil, and the jars were processed for 15 minutes. The jars were removed and left to cool for 24 hours. Eeek! We cannot wait to try them! Oh, I hope they turn out well! This was SO quick and easy, I cannot wait to go get more okra to do! Little man has already said he hopes Daddy shares with us! Lol! He is too cute! Yes, the children actually love this too. Maybe they will get some for Christmas also! Just kidding! I wouldn't do that to them, but they will be happy to see a lot of it canned for the family! We hope you get to try making some for yourself! Until we meet again, may you be blessed! *To ensure the safety of home canned food, make sure to follow the USDA's safety guidlines.
Last week, I was delighted to receive a beautiful box full of Washington fruit from the Washington Fruit Commission. I was selected to be a member of their Canbassador campaign which promotes the preservation of fruit. It wasn't a stretch...
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This recipe is super easy -- No "real" canning involved! One of the steps when canning your own peaches is peeling them before putting 'em in the jar. So this recipe is based on that idea. If you are using whole peaches, just remove the seed and cut the fruit into small pieces. 1. Put peelings (or peach chunks) in a pan and add water just to the level of peelings. Do not overfill. 2. Bring to a boil. Turn down heat and simmer for about 30-45 minutes. (Peelings and peaches will darken a bit and start to break down, giving you more liquid than peaches.) Longer simmer time = more flavor. 3. Strain out the peelings, making sure to keep all the liquid! (I use a fine metal strainer and strain it directly into a pitcher.) 4. Measure the liquid that remains after straining. Pour liquid back into the pan. Add sugar at a 2:1 ratio. (That's right, add twice as much sugar as liquid!) So if you have 1 quart of liquid, add 2 quarts sugar. 5. Simmer (stirring occasionally) until sugar is dissolved. It should be a bit thicker at this point, but know that peach syrup is notoriously thinner than other types of syrup. 6. When sugar is dissolved and syrup is hot, pour hot liquid into hot jars. Fill, leaving 1/2 inch headspace. Add hot lid and ring. Set aside on counter to seal and cool. We use this syrup as a special treat on pancakes/waffles. I usually can this in 1/2 pint jars so that I have a ready made gift for neighbors, friends, and co-workers during the holidays.
Peach jam is a simple way to preserve peaches in a delicious homemade peach spread.
Southerners love to pickle just about anything: pickled okra, pickled green beans, even pickled peaches. I’ve always had an aversion to true pickles (made with cucumbers), which kept me from trying the other kinds until later in life. Good thing I made the leap! Now I’ll devour just about anything covered in vinegar. Down South, it’s made with apple cider. In Asia, it’s rice. I’ll take ’em both.
You may remember our last attempt at this jam, when it turned out a wee bit hard. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try…This time, we made a couple of changes. We peeled the peaches, making the jam a little paler than our last batch.
This quick and easy Peach Jam recipe is perfect for spreading on toast, pairing with cream cheese and crackers, or even drizzling over ice cream. Ready in just 15 minutes!
From the kitchen of One Perfect Bite...The tablecloths are ironed and I've just finished seasoning a pork loin that is the size of a small pig. We are having guests for dinner tonight and the pork loin is going to be the centerpiece of our feast. In order to keep the kitchen reasonably clear of last minute activity, I'm going to use the outdoor grill and slowly spit roast the pork. I'll serve it with a sauce made from a spicy peach chutney that I prepared earlier in the week and I have pickled peach halves that I'm going to use as a garnish. Pickled peaches are not easy to find west of the Mississippi, so if you want them, they have to be special ordered or made at home. Peaches are still being harvested in Oregon and they have been especially flavorful this year. I thought they'd be perfect for both chutney and a quick pickle. I found a terrific recipe for pickled peaches in Alice Water's wonderful cookbook, Chez Panisse Fruit. Her pickles are quick and delicious. They are not processed and they are table ready in 24 hours. The recipe is easy to follow and the peaches are unbelievably good. They are perfect to serve with pork or game birds and I know that those of you who try them will really be pleased. Here's how they are made. Pickled Peaches...from the kitchen ofOne Perfect Bite courtesy of Alice Water's Ingredients: 3 peaches 2 cups water 1/2 cup red wine vinegar 1/4 cup red wine 2 tablespoons honey 1/2 teaspoon peppercorns 4 cloves 2 allspice berries 1/2 stick cinnamon 1 bay leaf Directions: 1) To peel peaches, lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove skins, which should slide off easily. Cut peaches in half and remove pits. 2) To make pickling solution, combine water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce heat and simmer for 5 minutes. 3) To pickle peaches, add peach segments and cook just until tender, about 3 to 5 minutes. Test with a toothpick or tip of a sharp knife to make sure they are cooked through. They will turn brown if undercooked. Carefully remove peaches with a slotted spoon; they will be quite delicate. Let pickling mixture cool slightly and then strain over peaches. Cover and refrigerate overnight or for up to a week. Yield: 6 pickled peach halves. One Year Ago Today: Rice and Mixed Bean Salad Two Years Ago Today: Zucchini Fritters Three Years Ago Today: Pilgrim Hat Cookies for Kids by Kids
Serve the sauce with chicken, fish, pork, or tofu—and always some rice. Really, just put it on whatever needs a little extra "oomph," like soba noodles or roasted or steamed vegetables. It would also work as a stellar sauce for okonomiyaki. Recipe from Lucky Peach Presents 101 Easy Asian Recipes.
This peach salsa captures the essence of summer! Choose slightly under ripw peaches for a chunkier salsa. Safely adjust the heat to taste with chile flakes!
Last week, I was delighted to receive a beautiful box full of Washington fruit from the Washington Fruit Commission. I was selected to be a member of their Canbassador campaign which promotes the preservation of fruit. It wasn't a stretch...
From the kitchen of One Perfect Bite...The leaves here are just now starting to color and our orchards are still bearing fruit. Local markets are filled with apples and pears and there are still peaches to be had. Despite the rush of packing, I gave into temptation and came home from my favorite farm stand with enough peaches to make one last pot of this truly lovely chutney. The recipe was developed by Michael Lomonaco and it was served with certain dishes at his restaurant, Windows on the World, before the towers fell. I love to serve this jewel-toned condiment with pork and chicken in the fall. The chutney is not processed, so it can only be kept for a week or so, but it is a lovely addition to a meal and it is wonderful when used to top a schmear of cream cheese. This is really easy to make and the recipe is nearly foolproof. If the syrup appears to be too thin at the end of the recommended cooking time, continue to boil it until it thickens to your liking. The chutney should be served at room temperature. I know that those of you who try the recipe will really enjoy this condiment. Here's how the chutney is made. Fresh Peach Chutney...from the kitchen of One Perfect Bite courtesy of Michael Lomonaco Ingredients: 1/2 cup cider vinegar 1/2 cup loosely packed brown sugar 1/2 cup white sugar 1 large sweet red pepper, seeded, cut in 1/4-inch dice, about 1/2 cup 1 small white onion, peeled and diced, about 1/2 cup 1 small jalapeño pepper, seeded and diced, 2 tablespoons 1/3 cup white or dark raisins 1 tablespoon finely chopped garlic 1 tablespoon grated ginger 1/2 teaspoon salt 1-1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges Directions: 1) Put vinegar and both sugars into a non-reactive pot and bring to a boil over medium heat. Add red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer for 10 minutes. Add peach segments and simmer an additional 5-10 minutes. If peaches are still firm or the syrup is too thin allow to cook several minutes more. 2) Remove pan from heat and allow mixture to cool for 15 minutes. Transfer to a jar or small bowl for serving. Serve at room temperature. Leftovers can be refrigerated for up to one week in a covered container. Yield: 2-1/2 cups. One Year Ago Today: Winter Tomato Soup for the Slow Cooker Two Years Ago Today: Hot Clam Dip Three Years Ago Today: Australian Busters
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Grilled Peach Salad Bourbon Grilled Peaches, Arugula, Farro Blueberries, Red Onion, Bleu Cheese, Pistachio Nuts Maple Bourbon Rosemary Dressing The kinship between peaches and bourbon is the foundation for this wildly flavorful summer salad. The natural flavor attractions and diverse tastes and mouthfeel of pickled red onion, bleu cheese, and pistachio nuts pull it all … Continue reading "Grilled Peach Salad, Maple Bourbon Dressing"
