Canning Recipes

Peach-Pineapple Spread
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 cups drained peach pulp -- procedure below
2 cups drained unsweetened crushed pineapple
1/4 cup bottled lemon juice
2 cups sugar -- (optional)

Note: This recipe may be made with any combination of peaches,
nectarines, apricots and plums. This recipe may also be made without
sugar or with as little as 2 cups. Nonnutritive sweeteners may be added;
however, the sweetening power of aspartame may be lost within 3 to 4

Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel
and remove pits. Grind fruit flesh with a medium or coarse blade, or
crush with a fork (do not use a blender). Place ground or crushed fruit
in a 2-quart saucepan. Heat slowly to release juice, stirring
constantly, until fruit is tender.

Place cooked fruit in a jelly bag or strainer lined with four layers of
cheesecloth. Allow juice to drip about l5 minutes. Save the juice for
jelly or other uses. Measure 4 cups of drained fruit pulp for making

Combine the 4 cups of pulp, pineapple, and lemon juice in a 4-quart
saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and
boil gently for l0 to l5 minutes, stirring enough to prevent sticking.

Fill hot jars quickly, leaving l/4-inch headspace. Adjust lids and
process 15 minutes in a boiling-water canner..

This recipe yields 5 to 6 half-pints.

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