Peaches: Canned and in a Cake
How To Can Fresh Peaches
Canning Fresh Peaches and Baking a Cake
Canning fresh peaches and baking a cake makes for good eating, not for dieting. 6 pounds of Velvet peaches from the farmer’s market made 6 pints of canned sliced peaches in a light sugar syrup: 1 cup sugar to 3 cups of water. After washing the peaches, boiling water was pour over them for about 40 seconds, lifted out of hot water into an ice water bath to cool and loosen the peel enough to slide off easily. I sprinkled on some lemon juice to prevent browning then cut the peaches in half-inch slices. These peaches were freestone, that is, the peach stone came out easily.
Before the canning, I washed the pint jars in the dish washer and left them until ready to fill. I also boiled lids and jar rings in water, kept hot until ready for use. By canning in a hot water bath, I started the water boiling in the canner before starting. The sugar syrup also was made ahead to have hot, close to boiling point, to add the sliced peaches for 5 minutes. The hot peaches were put into pint jars, sugar syrup was added leaving 1/2 inch space; lids and rings were put on. The pints were put into the boiling water of the canner, covered to boil for 20 minutes. (Process time varies at different altitudes.) The jars were lifted out, carefully, and set on a towel to cool. The lids will pop when they are sealed. After cooling 24 hours, they can be stored on the shelf.¹
Did you know fresh peaches are recommended in weight control?
There are less than 70 calories in a large peach, and no fat. Yes, there is sugar, a carbohydrate, however it is a natural sugar which also have vitamins and minerals, unlike the carbohydrates eaten in cakes, cookies and sodas. Other benefits to eating fresh peaches are vitamin A and C, fiber and potassium. Add them to cereals, smoothies, cottage cheese, yogurt, lettuce salads or baked ham.²
Now how about a recipe for Peach Upside Down Cake with calories!
PEACH UPSIDE DOWN CAKE RECIPE
Peach Upside Down Cake
A buttery moist cake topped with sweet fresh peach slices with a syrup drizzling over it.
- 1/4 cup unsalted (melted)
- Preheat oven *325 F for 10-inch glass pie plate; 350 F for 10-inch cake pan.
- **Place foil on bottom shelf to catch any dripping juices.
- ***Wash and slice peaches into 1 tablespoon lemon juice, gently coat peach slices.
- Mix brown sugar with melted butter in a small bowl.
- Spread evenly on bottom of pie plate or cake pan
- Add toasted almonds.
- Drain juices off peaches; arrange peaches on sugar-butter mixture.
- Measure and blend dry ingredients in bowl.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at time, beating after each addition.
- Beat in almond extract.
- Alternately add the dry ingredients and the milk, beat after each addition to blend.
- Pour batter on top of peaches.
- Bake 45-55 minutes, test for doneness by inserting tester in center; it comes out clean when done.
- Serve warm with whip cream or ice cream.
*Baking in glass takes longer to heat up, but maintains temperature. If there is much sugar in the recipe, it is best to bake at 25 degrees lower to prevent burning the sugar before it is baked through. **Putting foil in the oven while it is preheating brings the foil up to the oven temperature. The sheet will catch any juices while baking. ***Adding lemon juice to the fresh sliced peaches prevents browning. This is drained off before using the peaches.
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Additional information on canning, freezing or drying
Inspired by ³Gourmet Magazine, 1993.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.