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Post by chief_cook2 on Apr 23, 2003 14:25:50 GMT -6
Peach Butter Ball Canning
18 med. peaches
4C sugar
To prepare pulp: Wash and blanch peaches. Peel, pit, and chop peaches. Cook until soft, adding just enough water to prevent sticking (1/2C). Press thru a sieves or food mill. Measure out 2 qts of pulp.
To prepare butter: Combine peach pulp and sugar in a large pot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle into hot jars and adjust caps, and process 10 min in boiling water. Yield 4pts.
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