Island Spiced Peach Chutney

I was finishing up canning peaches in mid-August and decided to make a peach chutney.   One of our favourite chutneys is mango chutney.  Peaches are similar in texture and flavour to mangoes so I was sure the peach chutney would be equally good.  A chutney is a rich, smooth, mellow, sweet-sour condiment containing a mixture of spices and vegetables and/or fruits.  Chutneys originate from South Asian cuisine.  The texture can range from fine to coarse.  Like salsas, chutneys can be made fresh or home canned for a delightful addition in the pantry. 

I chose a peach chutney recipe that had two options for spices.  The first was an island blend consisting of cinnamon, nutmeg and cloves.  The second was the Calcutta (traditional) spice blend of curry powder, celery seed and mustard seed.  I chose the island blend to make a half batch of the chutney.  With cinnamon, nutmeg and cloves it was a guaranteed winner!

Island Spiced Peach Chutney
modified from:  Bernardin Complete Guide to Home Preserving, 2006. Pp. 89

3¼ lp prepared peaches
1 c malt vinegar
1 c lightly packed brown sugar
 ¼ c fresh gingerroot, chopped
1 medium onion, finely chopped
1 green pepper, seeded & finely chopped
½ hot banana pepper, seeded & finely chopped
¾ c golden raisins
¾ c Sultana raisins
½ tbsp pickling salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
pinch ground cloves

Combine peaches and vinegar in large stainless steel sauce pan.  Stir in sugar.  Bring to a boil and cook until peaches are tender.  Tie ginger in spice bag.  Add spice bag and remaining ingredients.  Return mixture to a boil.  Reduce to simmer.  Simmer until thick, about 45 minutes, stirring frequently.  Remove from heat.  discard spice bag.  Ladle into hot jars.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 500 ml for 10 minutes [15 minutes for L] in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.

Peach Salsa

Salsa is a Spanish term for sauce.  In North America, salsa  usually refers to the spicy, tomato-based hot sauces typical of Mexican cuisine.   Salsa made its appearance in North America with the growing popularity of Tex-Mex cuisine and fast food restaurants (Taco Bell, Taco Express) as well as restaurants featuring Mexican cuisine (eg. Chi-Chi's).  In recent years the focus on eating healthy has made salsa a tasty, low fat alternative to fat laden dips.  Salsa is a very popular pub grub offering with nachos and it has become a staple in most homes.  It is one of those sauces that everyone likes!  I make several types of salsa (black bean & corn salsa, zesty salsa, salsa verde) and while my signature tomato based salsas (mild, medium, hot) remain the family favourite, salsas that are not tomato-based are quickly becoming family favourites.

I made a test batch of peach salsa when I was canning peaches.  Oh my, did it ever smell delicious cooking!  As soon as I get a break in canning tomatoes I'm going to pick up more peaches for a full batch of the salsa.  It will go nicely as a condiment with chicken or pork, as a topper for cream cheese appetizers and as a dip.

Peach Salsa
modified from:  Bernardin Complete Guide to Home Preserving, 2006. Pp. 61.

3 c prepared peaches
½ c plus 2 tbsp red onion, chopped
4 jalapeño peppers, finely chopped
½ c red pepper, chopped
¼ c parsley, finely chopped
¼ c white vinegar
1 tbsp liquid honey
1 small clove garlic
¾ tsp ground cumin
¼ tsp cayenne pepper

Blanch, peel, pit and chop peaches.  Measure 3 cups.  Prepare vegetables.  Press garlic through garlic press.  Combine ingredients in stainless steel saucepan.  Bring to a boil, stirring constantly to prevent scorching.  Boil gently, stirring frequently, 5 minutes.  Remove from heat.  Ladle into hot jars leaving ½-inch headspace.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 500 ml for 20 minutes  in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.

Candied Peach Slices

I like to experiment in the kitchen, always looking for one more great dish or food product that will go on to become a family favourite.  As I was preparing the peaches for canning sliced peaches, I decided to prepare extra for drying.  Fruits and most vegetables to be dehydrated must be blanched first to destroy enzymes that can cause spoilage during the drying stage and storage.

I blanched about the equivalent slices of three large peaches then puréed in a food processor and poured onto the fruit leather tray.  Once dried this is rolled as a fruit roll or can be dried a little crisper to be powdered.  The end result is in the large jar.

I lightly cooked the remaining peach slices in a light syrup then spooned the slices using a slotted spoon onto lightly oiled dehydrator trays.  Cooking in the syrup rather than blanching in water gives a candied effect.  The slices were dried at 135ºF (58ºC) until no moisture beads showed when the fruit was bent in half.  The slices were removed from the trays, packed into mason jars and vacuum sealed for storage.

Candied peach slices are a lovely addition in the pantry.  They can be used as a snack, an ingredient in trail mix or simply presented by themselves in a fancy bowl on a buffet table when entertaining.  These are sure to be a hit with the kids!

Peach Jam Made with Redpath QUICKSET™

A couple of weeks ago I was in the midst of home canning all kinds of peachy delights.  I could easily have canned the beautiful peaches from the Niagara area as simple sliced peaches, I decided to make a few gourmet products.  There were two reasons for my decision.  First, we do not use a lot of sliced peaches so there is no need for me to can up a bushel of peaches as slices.  This is a fundamental rule of home canning.  Only can what you can reasonably use in the form of what you will use within a one to two year time frame.  The second reason is I really wanted to recoup the expense of a bushel of peaches. 

The first batch of peach jam was made using Redpath QUICKSET™ that I had purchased on sale for $1.  QUICKSET™ makes jam making very easy as only the fruit and lemon juice need to be measured.  It is a longer cook process than using Pomona's pectin and I did notice peach jam made with QUICKSET™ is darker in colour than that made with Pomona's pectin.  If you can't find Pomona's pectin and don't want to order a larger amount online, the QUICKSET™ is easier to use and less expensive than Certo® crystals or liquid.

Peach jam is gorgeous in the jars!  It's even nicer as a spread on toast or stirred into plain yogurt for breakfast.  I like using peach jam as a filler in baked goods (eg. mini tarts) and as a glaze for pork.   It makes a wonderful topping for cream cheese appetizers as well.  Be sure to make plenty of this delicious jam!

Method: Wash, skin and pit the peaches. Place the fruit in a food processor and pulse until no large chunks of peaches remain.   Measure out 3½ c of crushed fruit into large saucepan. Add 2 tbsp lemon juice and the entire bag of Redpath QUICKSET™. Mix well. Bring to a full rolling boil [Add ½ tsp butter to prevent excess foaming. (optional)] and boil for 4 minutes stirring constantly. Remove from heat. Continue to stir for 5 minutes to prevent floating fruit. Ladle into hot jars. Wipe the rim and place lids on the jar. Tighten band according to the type of lid being used. Seal -> This means to process in a BWB canner for 10 minutes. Remove from canner. Let sit undisturbed for 24 hours. Check seal. Label and store.