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Butter: Peach Butter
posted by Pat T 08-01-101 5:50 AM
Ball "Blue Book" of canning
Peach Butter
2 quarts (1900 ml) peach pulp (about 1 1/2 dozen medium, fully ripe peaches)
4 cups (960 ml) sugar
To prepare pulp: Wash, scald, pit, peel, and chop peaches; cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.
Add sugar; cook until thick, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, hot, into hot jars, leaving 1/4-inch (6 mm) head space. Adjust caps. Process pints (480 ml) and quarts (950 ml) 10 minutes in boiling water bath.
Yield: about 4 pints (1920 ml).
