So here’s something that I’d never though I’d ever say – I love to can. I love it so much that I’m spending Labor Day canning possibly my most favorite thing – spiced peach butter.
What’s that, you say? “Spiced peach butter? What is that nonsense?” Think apple butter, but only made with peaches. It’s divine. It’s so good my parents brought me peaches yesterday from my favorite farm market near their house to con me into making more. I pay them for the peaches with a jar of spiced peach butter. Works for me!
The ingredients are simple: peach puree, sugar, and a combo of all or a few of cinnamon, nutmeg and ginger. I just use cinnamon and a dash of clove ’cause I’m a rebel like that. If you have the 100th Anniversary Edition of the Ball Blue Book (don’t mistakenly call it the Blue Ball Book or your husband will give you alarming looks – not that I have done this or anything), the recipe is on page 30. Or, if you don’t have it, you can find a similar recipe at PickYourOwn.org, which is a fantastic canning website.
Which I love about the peach butter is that it’s not sickening, put-you-in-a-diabetic-coma sweet. When I make jam, I used the recipes in the Sure-Jell low or no sugar packet to cut down the amount of sugar. I like a little sugar with my fruit, thank you. And peach butter just looks so pretty in a shiny glass jar!
I’m going to be a Susie Homemaker this year and put my peach butter in our county fair in October. I’ve never done this before in my life, and this is only my second year canning, but I’m going to try it. I’m also entering my blackberry jam and ketchup. Since I got a Presto 16-quart pressure canner this year, I’ve felt like a canning goddess and feel fearless. Here’s a shot of the fruits of my labors so far, minus a few jars that I’ve given to family members in exchange for things:
What are you canning this year?