Anyone ever make peach juice or peach sauce
- Thread starter Doodle Do
- Start date
patandchickens
Deeply Rooted
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
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
- Thread starter
- #4
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.
patandchickens
Deeply Rooted
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
)
I think you would get more smoothie material for less shelf-space that way.
Good luck and have fun,
Pat
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
)I think you would get more smoothie material for less shelf-space that way.
Good luck and have fun,
Pat
averytds
Chillin' In The Garden
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.
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
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.
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
nccountrygirl
Garden Ornament
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. 
patandchickens
Deeply Rooted
That is such a great idea! I may do that myself when I produce too-watery applesauce (as occasionally happens) this fall!averytds said:
Pat
averytds
Chillin' In The Garden
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.
