Finding and using 
locally produced food
Visit our Bookstore

Nesco American Harvest Food Dehydrator

more kitchen wares

Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Indian Blood and O'Henry Peaches





Five Ways to Preserve Peaches

Chutney, Pickles, Vinegar,
Jam and Brandied Fruit

Peach Chutney
(makes 6 pints )

3 pounds firm peaches, diced
1 cups seedless golden raisins
1 large onion, minced
1 yellow pepper, diced
2 hot red peppers, diced (remove seeds)
cup crystallized ginger, chopped
cup pecans, very coarsely chopped
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
teaspoon ground cloves
teaspoon mace

1. Mix all the ingredients except the nuts in a heavy saucepan.

2. Bring to a boil, stirring constantly.

3. Turn heat to a simmer and cook until the chutney is thick enough to mound on a spoon.

4. Remove the mixture from the heat and stir in the nuts.

5. Ladle into hot canning jars leaving -inch headspace. Seal. Process in a simmering hot water-bath for 10 minutes.

6. If you prefer, the chutney may be portioned in suitable containers and frozen.


Southern Pickled Peaches
(makes 6 pints )

4 quarts small peaches
6 cinnamon sticks (about 3" pieces), one for each jar
8 cups sugar (4 cups white and 4 cups brown or all brown)
1 quart vinegar
Whole cloves

*Less sugar may be used for a more tart pickle.

1. Dip freestone peaches into boiling water to loosen skins. Clings must be peeled.

2. Stick each peach with 2 to 4 cloves.

3. Boil the sugar and vinegar together for 2 minutes.

4. Put half the fruit into syrup and boil gently until tender. Put remaining half of fruit into syrup and boil until tender.

5. Pack the peaches and cinnamon sticks into hot canning jars. Seal. Process in a simmering hot water-bath for 10 minutes.

(Pickled peaches will last in the refrigerator for 3 to 4 weeks.)


Peach Vinegar
(makes 1 quart )

1 pound peaches
1 quart vinegar (at least 5 percent acidity)
2 to 6 tablespoons sugar (or to taste)

*Spices such as nutmeg, cinnamon, allspice or herbs, such as mint, tarragon or thyme are optional.

1. Chop, crush or grind the peaches.

2. Combine the fruit, vinegar, sugar and spices or herbs in a saucepan (not aluminum) and heat to the simmering point--about 170 to 180 F. Stir to dissolve the sugar.

3. Remove the pan from the heat, cover it, and allow the vinegar to cool.

4. Transfer the peach-vinegar mixture to a sanitized storage container (not aluminum). Cover and store in a cool, dark place for about 2 weeks.

5. Taste the vinegar and when it reaches the intensity you desire, strain it through a fine sieve or double thickness of cheesecloth into hot, sanitized bottles.

(Peach vinegar may be stored at room temperature for 3 to 4 months, but refrigerator storage is recommended to retain its fresh flavor and bright color.)


Fresh Peach Freezer Jam
(makes four 1 cup containers )

2 cups peaches, peeled and thinly sliced.
3 tablespoons lemon juice
4 cups sugar
1 pkg. (1 oz.) powdered pectin
cup water

1. Mix the peaches and sugar thoroughly. Set aside for 10 minutes, stirring occasionally.

2. Store powdered pectin and water together in a saucepan. Bring to a boil, stirring constantly.

3. Boil for 1 minute. Remove pan from heat.

4. Stir the pectin mixture into the peach mixture. Continue stirring 3 minutes. Pour in plastic or glass containers leaving 1" headspace for expansion. Cover. Let stand at room temperature 24 hours.

5. Store the jam in the freezer.


Brandied Peaches
(makes 4 - 5 half-pints )

6 to 8 pounds firm peaches
1 cups sugar
1 cup water
1 cups brandy

1. Combine sugar and water in a saucepan,bring to a boil, and cook until sugar dissolves; keep the syrup hot.

2. Dip the peaches into scalding water for to 1 minute to loosen skin; immediately plunge into cold water. Peel, halve, and remove pits and treatfruit to prevent darkening.

3. Drain the peaches and pack firmly into hot jars, cavity sides down.

Pour in about cup hot sugar syrup. Pour 3 to 4 tablespoons of brandy over fruit. Add enough syrup to fill the jars to within " of top.

4. Seal. Process in a simmering hot water-bath for 25 minutes.

Recipes from the University of California Cooperative
Extension's Master Food Preserver Program

Copyright 1997 Seasonal Chef