I can’t to everything. I just can’t. But I can do something. That one thing this past Saturday was peaches. I bought one box at the road side stand. It was their last day and my last opportunity to accomplish my one canning goal for this season. I enlisted the help of my girls and after a full day I finally finished 9 quarts of yummy peach filling. The next day I made an upside down peach cake with crumb topping; my new favorite dessert! My photo won’t upload… maybe later. But for now:
Canned Spiced Peach Filling
Prepare peaches: Use freestone, ripe, free of blemishes. Boil a pot of water. Place fresh peaches into boiling water for about 30 seconds to a minute. Then carefully remove from the boiling water to an ice bath for quick cooling. Peel skins, remove pits, and chop or slice peach as desired. I like mine chopped.
Mix in a large stock pot:
3 c. organic sugar
6T arrowroot powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. sea salt (opt.)
Add:
3 c. water
1/2 t. almond extract
Bring to a boil.
Add 16-20 cups of the prepared, chopped peaches.
Fill clean, sterilized quart jars to 3/4″ below the rim. Place lid (soaked in hot water) and ring.
Carefully place filled jars in a boiling steamer pot, cover and let set for 30 minutes.
Remove to towel to cool. Check lids. If they did not seal, place in the fridge and use within a couple of weeks.
Upside Down Peach Cake Dessert:
In a large bowl mix together:
3 c. freshly ground flour (I used about 2 c. hard white wheat and 1 c. rye. Ideally I’d be sprouting… but not with a new baby- only so much I can do… and if there are typing errors- well- that is what i get for holding baby and typing!)
1 1/3 c. organic sugar
4 t. baking powder
3 T ground flax seed
1 t. cinnamon
Beat in:
1 1/3 to 1 1/2 c almond milk
1/2 c. butter (or fat of choice)
2 t. vanilla
Crumble Topping:
mix together
1 c organic sugar
1/4 c sucanat
1 c ground flour
1 t. cinnamon
1/2 t. sea salt
1/4 – 1/2 c butter
Place 1 qt of spiced peaches into bottom of 9 x 13 glass pan
Spread cake batter on top.
Sprinkle crumble on top.
Bake 350* F 30- 35 min.
