Friday, September 18, 2009

Weekend Madness

The weekend is finally here & for most of us that usually means some time to rest... Not here. This weekend is the official canning peaches weekend! This year we bought more so who knows what wee hours in the morning will be working to. We are canning O' Henry peaches that we purchased from the Kimberly Fruit Company in Kimberly, Oregon. They are suppose to have the best tasting fruit around & I would have to agree! I decided to include a picture of the fruits of our labor for the year:
I found a wonderful recipe for Mr. Ford for canning his peaches since he needs to watch his sugar so I thought I would list it:

This recipe when compared to a full sugar version, has a 40% reduction in calories, 45% reduction in total carbohydrates and a 50% reduction in sugar.

Fresh Canned Summer Peaches
3 quarts fresh peaches2 quarts boiling water 2 quarts ice water 1/2 teaspoon citric acid* (or 1/4 cup fresh lemon juice.

Light Syrup:4 cups water, 2 cups SPLENDA® Granular

Special Equipment Needed: large canning pot with rack for jars, one-quart size canning jars, two part canning lids **
Select firm, fragrant ripe peaches without any blemishes or green spots. Ripe peaches should give slightly to palm pressure when checking for ripeness.
Slice peaches in half and remove pits. Set aside. Bring 2 quarts of water to a boil in a large pot.
Dissolve citric acid in ice water (or mix lemon juice with ice water) Set aside.
Drop peach halves into the pot of boiling water. Leave peaches in the water for approximately 30 seconds or until the skin easily peels away. Remove peaches from boiling water using tongs and submerge in the ice water until cool enough to handle (approximately 30 to 45 seconds). Peel peaches. Place peach halves in sterilized quart-sized canning jars.
Make Light Syrup. Mix 4 cups water and 2 cups SPLENDA® Granular in a medium-sized saucepan. Simmer over medium high heat.
Pour hot syrup over peaches, leaving 1-inch of headroom. Wipe jar rims clean, ensuring that there are no peach or syrup remnants on them. Firmly seal jars with two-part lids after cleaning.
Process in a boiling water bath (212°F) in a canning pot for 30 minutes. Jars must be completely covered and submerged by at least 1-inch of water. Remove with tongs and set aside to cool.
Makes 3 quarts.
*Citric acid prevents discoloration of fruit. Lemon juice can be substituted but is not as effective and sometimes adds a lemon flavor to the peaches. Citric acid is available in grocery stores and farm and home centers as well as many large retailers (seasonally).
**Canning pots and lids are available at a wide variety of retail outlets including grocery stores (seasonally) and farm and home centers.
Canning Fruit with SPLENDA® Granular Serves: Fruit canned with SPLENDA® Granular is best using a light syrup (ratio=4 cups water: 2 cups SPLENDA® Granular). Heavier syrups tend to get too sweet.
Note: This Recipe is only a canning guideline. Please refer to local sources and canning jar manufacturer specifications for details about canning at your altitude and in your region.Nutrients Per Serving: Serving size: 5-ouncesTotal Calories 50, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Total Carbohydrate 14 g, Dietary Fiber 2 g, Sugars 10 g, Protein 0 g.
Exchanges Per Serving: 1 fruit.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at

I started putting up my fall & Halloween decor about the first week in September. Mr Ford thinks I'm absolutely crazy! If I had my way it would be Christmas year round! I have slowly convinced him that I need a year round tree to cover all the holidays throughout the year. I told him it was for the sake of pictures of new products... On another level I really confused our grand-son Tyler when I pulled out a Halloween costume catalog. He was ready to go trick or treating right then! Very cute!

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