Canning Peaches With Honey And Cinnamon Food

CINNAMON ROASTED PEACHES WITH HONEY MASCARPONE WHIPPED CREAM

Steps:

• Preheat the oven to 375 degrees F. Arrange the peaches face side up in a small baking dish.
• In a small bowl, combine the melted butter with the honey and cinnamon. Then pour the mixture over the peaches; making sure to coat the peaches completely. Roast the peaches for 20 minutes, until the peaches are tender.
• Meanwhile, using an electric mixer, starting at low and slowly increasing to high, whisk together all the whipped cream ingredients until stiff peaks form.
• Plate the peaches, making sure to drizzle the remaining cinnamon butter sauce left in the baking dish on top of the peaches. Serve with a large dollop of cream. Top with chopped crystallized ginger if you would like.
• Serve immediately.

CANNING PEACHES WITH HONEY AND CINNAMON

Steps:

• Peel the peaches. The easiest way to do this is to dunk them in boiling water for 2 minutes, and then immediately dump them in ice cold water. The skins will come right off. SO much easier than using a knife, and less waste, too.
• While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan.
• Remove the pits from the peaches, then halve or quarter them. You could even cut them into small slices, but I like to just cut them in half since it takes less time.
• Place 1 cinnamon stick in the bottom of each sterilized quart jar.
• Fill the jar with the peaches, placing them pit-side down (if you are using halves)
• Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ headspace.
• Adjust lids and process quart jars in a hot water-bath canner for 30 minutes.

HONEY CINNAMON PEARS FROM BALL® FRESH PRESERVING PRODUCTS

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Combine Fruit Fresh or lemon juice in a bowl with enough water to cover pear quarters; let soak until syrup is simmering.
• Combine water, apple juice, 1 tablespoon lemon juice and honey in a 4 quart saucepan set over medium heat. Bring to a simmer.
• Add pears to honey syrup and stir gently until heated through.
• Place one cinnamon stick into a jar; pack hot pears in jar leaving a ½ inch headspace. Ladle hot syrup over pears, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

SPICED PEACH JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

HONEY-SPICED PEACHES

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
• Wash peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Treat fruit to prevent browning. (I used fresh lemon juice)
• Combine sugar, water and honey. Cook until sugar dissolves.
• Add peaches in syrup one layer at a time and cook for 3 minutes. (I cold packed the peaches and added spices to the bottom first)
• Pack hot peaches into hot jars leaving 1/2 inch headspace. Add 1/2 tsp allspice, 1/4 tsp cloves and 1 stick cinnamon to each jar.
• Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Make 6 pint jars.
• Pressure Canning Fresh TomatoesPeel tomatoes using a dutch oven with boiling water and drop in small batches your tomatoes for 30 seconds and immediately into a ice bath and easily peel them.
• Load sterilized jars with tomatoes and 1 T of lemon juice. Fill the jars with boiling water over the tomatoes and remove air bubbles then fill again to 1/2 headspace. Please lids and rings on the jars and load up the Pressure canner. Instructions for Pressure canning is below.
• Pressure CannerFollow manufactures instructions for opening and closing the pressure canner. Have 2 to 3 inches of hot water in pressure canner and stand the jars on the rack insert so they are not touching each other or the sides of the pot. Fasten lid and turn on heat.
• Steam, mixed with air, will start to flow from the vent and then This is about 8 to 10 minutes after the first sign of steam. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible.
• Start processing time when pressure has been reached, 11 pounds (as sea level).You must maintain a steady pressure during processing.
• When processing time is up, remove the canner from heat and let the pressure return to zero without assistance. Standard heavy-walled canners take about 30 minutes when loaded with pints and about 45 minutes when loaded with quarts. Do not attempt to cool pot with cold water. This can cause liquid to escape from jars and keep lids from properly sealing. It can also cause pot warpage.
• After pressure reaches zero, wait 2 minutes longer and then slowly open or remove the pet-cock or regulator. Unfasten cover and tilt the far side up so any steam remaining will escape away from you. Using a jar lifter, remove each jar and place on a dry, non-metallic surface or towel. Leave space between jars for air circulation.
• After jars have cooled, test for seal and the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.

PEACHES AND CINNAMON

Steps:

• Open can of peaches.
• Drain can of peaches.
• Dump can of peaches into bowl.
• Dump cinnamon onto peaches.
• Stir peaches until cinnamon is all over 'em.
• Eat peaches.
• Goooood peaches.
• If you want to look more fancy, put the peaches into individual little dessert bowls and sprinkle the cinnamon over the top like a garnish, or garnish with orange zest. You can also sub Chinese 5 spice powder for the cinnamon.
• Best served at room temp, but can be made in advance and chilled.

FRESH SUMMER PEACH CRISP

Steps:

• Place peaches in a 9 inch square pan.
• Sprinkle with lemon juice and then drizzle with honey.
• In medium bowl, mix together remaining ingredients using a pastry blender or fork.
• Sprinkle mixture evenly over peaches.
• Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.

PEACH HONEY

Steps:

• 1. Place lemon and orange chunks in a food processor, cover and process until finley chopped. Pour into large dutch oven.
• 2. Put peach chunks into food proccesor, and blend until smooth. Add peaches to lemon/orange mixture.
• 3. Add honey, sugar, and cinnamon stick. Bring to boil, reduce heat and cook uncovered over low heat for 30-35 minutes, stirring often. Remove cinnamon stick.
• 4. Ladle hot peach mixture into hot, sterilized jars, leaving 1/4 inch head space. Wipe jar rims with a clean towel and put on lids. Tighten ring on lid.
• 5. Proccess jars in boiling water canner for 5 minutes. Remove jars and cool on wire rack.