Homemade Canned Peach Butter Recipes

HOMEMADE CANNED PEACH BUTTER

Steps:

• Wash and rough chop your peaches,discarding the seeds.
• Add peaches and about ¼ cup of water to large pot on stove and cook on medium until the peaches are softened and have released a lot of their juice.
• Working in batches, transfer peaches to blender and pulse until you have no big pieces left and continue to do with the remaining peaches until all of your peaches have been blended. You should have 8 cups of peach puree.
• Return peach puree to pot and add 4 cups of sugar and mix well. Cook over low-med heat and stir frequently to prevent scorching on the bottom of the pot. It will take about 20-30 minutes for the mixture to thicken.
• While peach and sugar mix are reducing down, fill your canning pot with water and your jars to sterilize. Bring to a simmer and hold until ready to fill. In another smaller pot add your jar lids and hot water (Do Not Boil) and hold until ready to use.
• When peach mixture has thickened up to your desired thickness then reach into the pot of simmering water with your jar grabbers and empty the water into the pot and set jar on the counter. fill jars with mix using your wide mouth funnel leaving ¼ inch head space. Gently run your plastic knife around the inside of the jars to "burp" them. You don't want any air bubbles in the jars. It could cause them to spoil. Wipe the rims of the jars with a wet paper towel or clean rag and retrieve a lid from the warming pot with your magnetic stick and seal jar with lid and screwband. Just finger tighten. Repeat until all your jars have been filled.
• Lower your sealed jars into the simmering water and put the lid on the pot and bring to a boil. Time them for 10 minutes and then remove them to a towel on the table in a draft free area. After a few minutes you will hear the "PING" of the lids vacuum seal and then you need to let them rest for 24 hours to cool. If the jars didn't seal you can put them in the fridge and use them within about 3 weeks. Also you could use a fresh lid and make sure the rims are cleam and reprocess to try to get it to seal again.

HOMEMADE PEACH BUTTER

Steps:

• Peel and slice the peaches. Note: Most directions tell you to scald the peaches first and the skins will "slip off" but that has never been my experience. I find it's just as easy, and a lot less work, to peel the peaches with a paring knife and forgo the scalding.
• Add peaches to a large Dutch oven or other pot and cook over medium-low heat until soft. Add tiny amounts of water to keep peaches from sticking and burning to the pan if necessary.
• Puree cooked peaches using a blender or food processor. You should have about 8 cups of puree. Return puree to pot and add 4 cups of sugar.
• Cook over medium-low heat, stirring often to prevent scorching.
• As the butter thickens it will become a deep, rich, orange-yellow color. This process takes anywhere from 30 minutes to an hour or more.
• Cook until the butter is thick enough to round up on a spoon, or as thick as you prefer.
• Ladle into hot, clean ½ pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.
• Remove from water bath and allow to cool for 12 hours before moving.
• Makes 6-8½ pint jars.

PEACH BUTTER

Steps:

• Set out a large bowl of ice water.
• Bring a large pot of water to a boil.
• Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
• Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
• Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
• Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
• Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
• Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.