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Results 1 - 10 of 161 for preserving peaches
Pour boiling water over peaches and allow to set for ... Place in hot water bath for 20 minutes to properly seal and prevent fruit from floating.
Place all ingredients in a large heavy stainless steel or enamel kettle; stir to mix. Then let stand at room temperature for 1 hour. Set ...
Wash and slice peaches, mix with sugar, cook ... drop from a spoon all at once, remove from heat and stir foam down, put in hot jars and seal.
Cream butter adding sugar while ... egg yolks then peach preserves. Sift flour and measure. ... with icing. Sprinkle top and sides with coconut.
Cream shortening; gradually add sugar, beating well at medium speed. Add egg, beating just until well blended. Combine dry ingredients; ...
Mix all by hand. DO NOT use electric mixer. Pour into greased and floured bundt pan and bake 300 to 325 degrees about 1 1/2 hours.
Cook the peaches in the water until barely ... cap. Screw band firmly tight. Process in boiling water bath 10 minutes. Yields 4 (8 ounce) jars.
Wash and remove skin and stones from peaches. Put in preserving kettle with sugar, water and ... hour). Fill hot, sterile jars. Seal with paraffin.
Combine sugar and water and ... sugar dissolves. Add peaches and cook rapidly until fruit ... added just before preserves are removed from heat:
Combine peaches and sugar in a large, ... 18 hours. Pour peach mixture into a large Dutch ... water bath 15 minutes. Yields about 7 half pints.
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