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peaches
Sept 16, 2011 23:04:21 GMT 1
Post by <-Rinky-Dink-> on Sept 16, 2011 23:04:21 GMT 1
;D Thanks Ali! (Hope it's not the same recipe that I used!!! ;D).
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peaches
Sept 18, 2011 11:10:14 GMT 1
Post by Ali on Sept 18, 2011 11:10:14 GMT 1
This is what the book I use says and is what I did and the 2009 peaches are still brill. I'd used the 'parfait' type jars with the rubber rings. Sterlise jars/lids/rubbers etc with boiling water. Syrup: 50g sugar to each 600ml water, dissolve and leave cold. The peaches: Into boiling water for 30 secs, then into cold water to cool - makes removing the skins easy - then deskin and de stone Pack tightly into jars without damaging the flesh. Fill to top with cold syrup. Stand jars in a big pan of cold water (with their lids not tightened!) and take 1.5 hrs to bring to a simmer (74 - 79 deg C) Once simmering maintain temp for another 30 mins. Remove from pan, immediately screw/tighten the lids fully and leave to cool.
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peaches
Sept 18, 2011 12:28:18 GMT 1
Post by Madame Moorhen on Sept 18, 2011 12:28:18 GMT 1
Oooh you are brave and do proper bottling! I thought you did lids up beforehand though - so much different info out there I decided not to ever bother - my neighbour gave me a booklet in French telling all about it but I ended up so confused, some say totally cover jars with water, some say not..... my hugest saucepan isn't tall enough for my bocaux plus a grill underneath for them to stand on and water over the top. So I gave up on that idea!
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peaches
Sept 18, 2011 14:10:59 GMT 1
Post by Ali on Sept 18, 2011 14:10:59 GMT 1
Bottling is easy peasy Have just done all of the pears the same way but for the pears I've used 2nd hand jam/sauce type jars (and added some lemon juice to the syrup for pears to keep their colour). Still got pears left from 2007! If you do screw the lids tight down when they're simmering there's no where for the air expansion in the jar to go so the jar might well go poof! I only fill the big pan up to the shoulders of the jars. Also, instead of a grill under the jars just use an old tea cloth. The book I use is this one: www.amazon.co.uk/Basic-Basics-Jams-Preserves-Chutneys/dp/1902304721/ref=sr_1_1?s=books&ie=UTF8&qid=1316351005&sr=1-1I paid full price £7.99 for it a few years ago, but on amazon there's 2nd hand ones for £1.97 ! It's gives detail for more than just bottling, all sorts of 'conserves' and freezing etc. I love that little book. Make pickled onions, pickled beetroot, gherkins from the info in there. Never thought I'd be talking about this subject when I was 21 !! ;D ;D ;D ;D ;D ;D ;D
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peaches
Sept 18, 2011 16:39:38 GMT 1
Post by <-Rinky-Dink-> on Sept 18, 2011 16:39:38 GMT 1
Ooohhhh Thank you soooooo much Ali ..... will definately be treying that...The recipe appears to be very similar tothe one I used before, just some slight differences which will probably make all the difference!
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peaches
Sept 19, 2011 6:38:15 GMT 1
Post by Madame Moorhen on Sept 19, 2011 6:38:15 GMT 1
I have a book or two with all that info, but given how long it takes and the small amount of jars I can fit into my biggest pan, it just isn't worth it. I don't have that kind of time to spare. One of my neighbours has one of those great big dustbin type bottlers that you see for sale along with the huge camping gaz thingy for it to sit on in their concrete floor 'arriere cuisine' - couldn't do that in my cellar as we'd be bound to knock it over!
I am now done with preserving until I come back from hols and my peaches and pears can rot as far as I care! ;D Well, the peaches are all rotting cos they've got brown rot! ;D The pears aren't ready to come off the trees yet apart from the windfalls and the ones my neighour gave us are taking forever to ripen, then suddenly turn to mush! Pears really are a dodgy fruit - very hard to get a lot ripe all at the same time for preserving with. But when they are ripe, and tasty, both at the same time which is rare, they are lovely!
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