Canning Recipes




Peach-Pineapple Preserves
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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5 pounds peaches - (abt 10 large)
2 cans crushed pineapple - (8 1/2 oz ea) -- do not drain
1/3 cup bottled lemon juice
5 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace

Peel, pit and large dice peaches. Put cut peaches into water containing
ascorbic acid so that peaches won't darken, until all peaches are cut up.
Rinse peaches and put into heavy saucepan. Add undrained pineapple, lemon
juice, sugar and spices. Bring to a boil, dissolving sugar. Turn head
down and cook at a slow boil until preserves are thick and translucent.

Remove from heat, removing any foam with a metal spoon. Ladle into hot
jars, clean rims, seal. Process in water bath canner for 10 minutes.

This recipe yields 5 to 6 pints





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