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Anyone ever make peach juice or peach sauce

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Doodle Do, Aug 9, 2008.

  1. Aug 9, 2008
    Doodle Do

    Doodle Do Leafing Out

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    Lots of peaches and I use lots of grape juice for smoothies and thought why not try to make peach juice. Any thoughts?
  2. Aug 9, 2008
    ams3651

    ams3651 Garden Ornament

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    sounds great, my kids would love peach sauce but Im not sure how to do juice.
  3. Aug 9, 2008
    patandchickens

    patandchickens Deeply Rooted

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    I would think you'd make peach juice same as grape juice - cut the peaches in chunks, then steam with a bit of water and run thru seive. For peach sauce, make like applesauce (cut in chunks, cook down over low heat til mushy, then mash if you peeled 'em or run thru foodmill if you didn't)

    If you just want smoothies though, since you'll be running them thru a blender anyhow (won't you?) I'd think it'd be far easier to just freeze chunks o' peaches, in appropriate size packages.

    Good luck,

    Pat
  4. Aug 10, 2008
    Doodle Do

    Doodle Do Leafing Out

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    I always freeze them. But I am out of freezer space and hubby said there will be no more! lol. I did look it up on the internet and I found canning peach nectar? I think I will try doing it like patandchickens said. Maybe do a few jars, wait a day or 2 and open one up.
  5. Aug 10, 2008
    patandchickens

    patandchickens Deeply Rooted

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    Ah, I understand, no freezer space :)

    What about just canning them as canned peaches, then? Since you'd blenderize them anyhow, you could do them in chunks (to fit more into each jar) and in water or light syrup (I am *pretty* sure you can 'can' peaches that way, tho too lazy to look it up for sure :p)

    I think you would get more smoothie material for less shelf-space that way.

    Good luck and have fun,

    Pat
  6. Aug 11, 2008
    averytds

    averytds Chillin' with the herd

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    Pat's right. Everything I have says you can go with light syrup or just water. The sugar helps with the color over the shelf life, but its not needed to preserve. Same methods for juice and sauce as anything else. And if most will be run through the blender in the end, why do to much work. A jar of peach juice is a jar of peach juice, but a jar of peaches has endless possibilities.

    Just a thought. When we do salsa, after we run the tomatoes through the mill, we strain the juice and I can it separate. DH likes thicker salsa, but doesn't like paste tomatoes. :idunno

    Doing it that way saves me the time reducing the liquids and I get juice out of it. Maybe you could run through the mill for peach sauce and then strain some of the juice off to can separate. So you would end up with peach sauce and peach juice.

    HTH
  7. Aug 11, 2008
    nccountrygirl

    nccountrygirl Garden Ornament

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    We ran out of freezer space in my big upright in my kitchen so last weekend we went and bought a 12.1 cubit foot small upright. Today my DH said if I don't slow down on freezing stuff this one will be full soon too. :smack
  8. Aug 11, 2008
    patandchickens

    patandchickens Deeply Rooted

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    That is such a great idea! I may do that myself when I produce too-watery applesauce (as occasionally happens) this fall!

    :)


    Pat
  9. Aug 13, 2008
    averytds

    averytds Chillin' with the herd

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    Wish I'd heard about it before I started on the pear sauce too. It's becoming a staple idea for me now. I'd rather wash an extra pot and have the juice than spend all the time reducing. They have a $1 big mesh strainer at Dollar General that sits right on my big stockpot. I can the juice while I finish the recipe/prep for whatever else I'm canning.

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