Peach Syrup - Homemade & Homecanned

Peach Syrup - Homemade & Homecanned

What is it about French Vanilla Ice Cream and Peaches - another golden flavor combination!  The best of course is fresh peaches cut up on top of some delicious ice cream but in the winter, my Peach Syrup tastes like fresh peaches picked off the tree.

Similar to my Blueberry Syrup and Strawberry Syrup recipes - This Peach Syrup can be used in many other ways: ice cream, pancakes, waffles, flavor iced tea, in batter (eg peach muffins), in frosting, in homemade Popsicles, in yogurt or kefir.......etc

NOTE: This syrup is on the thin or runny side but for certain uses - such as an ice cream topper, it is easy to thicken with a little corn starch (see "thickening recipe" at the end of this post).

Juice

14 cups peaches (washed, pitted and quartered)

2 cups water (filtered)

juice from 1 lemon

Prepare the peaches as described above. Place the peaches, lemon juice and water in a large stock pot and bring to boil. Simmer for 1 hour (in the 2 pictures above you can see the difference in the color - before and after boiling - and that the peach skins have been cooked into the syrup). Now you will need to strain the juice to separate the peach pulp from the liquid. Allow the juice to drain out of the colander for an hour - you might want to press down on the pulp with a wooden spoon to make sure that all of the liquid has been drained.  Unlike my Strawberry & Blueberry Syrups - the peach pulp still has good flavor after boiling, so what I did is puree the pulp and then freeze to use in the winter in smoothies or yogurt.

Syrup

7 cups peach juice

2 1/2 cups sugar

juice from 1 lemon

Pour the Peach juice into a large stock pot. Add in 2 1/2 cups of sugar and the juice from the second lemon - stir until dissolved.

Gather your canning jars, lids and rings (you will need 6 or 7 half pints):

Canning Basics - Jar Sizes. Also, gather all other canning supplies:

Other Canning Supplies. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids.

Now bring the peach juice mixture to boil (stirring most of the time) and then turn down the heat and simmer for 1/2 hour (While boiling - if any frothy substance appears on the top then remove it and discard the froth).

By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Pour the hot Peach Syrup into each sterilized jar and fill each jar up to the jar "threads" (about 1/4 inch to 1/2 inch of head space).

Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can stop the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.

Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)

Remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the jam oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.

Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then ENJOY a little bit of summer.

Thickening Recipe:

1 cup Peach syrup (cold or room temperature)

1 tablespoon corn starch

With a whisk - stir the corn starch & Peach syrup until combined (with no clumps). Pour into a medium size saucepan and bring to a boil - stirring all the time. You will know when it is thick enough by the color - The key to thickening with corn starch: the syrup mixture will be cloudy when you start , then after it has boiled - it will be transparent (orange but still transparent).

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The Basics - Homemade Peach Iced Tea

The Basics - Homemade Peach Iced Tea

Peach and black tea is another flavor duo that is made for each other.  This is so refreshing on a sweltering summer day (and wow have we had those days this year!)

ENJOY!!

5 cups water (preferably filtered)

6 black teabags (I used decaf tea)

4 cups cold filtered water

1 cup peach syrup

Boil the water, remove from the burner and then steep the tea in the hot water for about 15 minutes.  In a large pitcher, add the cold water first and then pour in the steeped tea.  Add the peach syrup (see "note" below)

(NOTE:  If you do not have your own canned peach syrup then you may use the liquid from a jar of peaches).

Stir and serve immediately over ice.

Other Beverages on this blog:

Homemade Grape Juice

Chai Tea from scratch

Holiday Punch

Blueberry Lemonade

Chicory - Herbal Coffee Substitute

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Zucchini Desperados

Zucchini Desperados

The Wikipedia meaning of "Desperado" is "a reckless or desperate person."  Every neighborhood has a "Zucchini Desperado" - somebody who leaves zucchini on your front step in the middle of the night with no note or explanation. Someone who tries to disguise zucchini in every dish imaginable.......well - I am the "Zucchini Desperado" in my area ;-)

Actually, my husband named this recipe "Zucchini Desperados" because I am desperate to use zucchini in every meal - we have an overabundance of zucchini.

Printable Recipe

Shells

3 tortilla shells

1 tablespoon melted butter

1 tablespoon olive oil

pepper, dill, or basil - to taste

Cut the tortilla shells into quarters (see picture above)(this makes a total of 12 quarters).  Place each quarter in a muffin tin.  Combine the melted butter, olive oil & herbs and then brush a thin layer on the inside of each shell that has already been placed in the muffin tin.

Bake in a 400 degree oven for 7 to 10 minutes.  Allow to cool before filling.

Filling

1 package cream cheese (room temperature)

1/3 cup Parmesan cheese

1/4 teaspoon hot red chili pepper (ground) (I use Indian chili pepper)

1 small onion (peeled and finely chopped)

1 carrot (peeled & shredded)

Prepare the ingredients as listed above.  With an electric mixer - combine all ingredients until blended.

1 tender zucchini (washed & cut into 1/4 inch thick rounds)

Cut the zucchini. Now the "Desperados" are ready to be filled. First spread some of the filling (about 2 tablespoons worth) and then top with a slice of zucchini.

Serve immediately & ENJOY!!

(refrigerate any remaining "Desperados")

Prodigal Son Parable - The Son Who Ran Away

"Jesus continued: 'There was a man who had two sons.  The younger one said to his father, 'Father, give me my share of the estate.'  So he divided his property between them.  Not long after that, the younger son got together all he had, set off for a distant country and there squandered his wealth in wild living.  After he had spent everything, there was a severe famine in that whole country, and he began to be in need.  So he went and hired himself out to a citizen of that country, who sent him to his fields to feed pigs.  He longed to fill his stomach with the pods that the pigs were eating, but no one gave him anything.  When he came to his senses, he said, 'How many of my father's hired men have food to spare, and here I am starving to death!'  I will set out and go back to my father and say to him: 'Father, I  have sinned against heaven and against you.  I am no longer worthy to be called your son;  make me like one of your hired men.'  So he got up and went to his father.  But while he was still a long way off, his father saw him and was filled with compassion for him;  he ran to his son, threw his arms around him and kissed him.  The son said to him, 'Father, I have sinned against heaven and against you, I am no longer worthy to be called your son.'  But the father said to his servants, 'Quick!  Bring the best robe and put it on him.  Put a ring on his finger and sandals on his feet.  Bring the fattened calf and kill it.  Let's have a feast and celebrate.  For this son of mine was dead and is alive again;  he was lost and is found.'  So they began to celebrate."  Luke 15:11 - 24

What an amazing parable and how true it is in our modern life.

Have you ever seen a pig in real life? - I'll admit that piglets are very cute but have you ever seen them eat?  Words can't describe what a mess it is and the sounds that they make while eating - YUK!  Just imagine being so low in life that you desire the food that pigs eat - that is the lowest of low.  The youngest son in this parable found himself in that exact situation.  

How many times in our society  have you heard of a wealthy celebrity squandering all of their money only to become destitute? - I can't even count how many times I've heard of that happening (OK - not literally living with the pigs but still similar to this parable).  

I believe that this parable symbolizes our spiritual life and that we all must come to this lowly point in our soul before we realize that Jesus is the answer and the only way!  Not only must we realize this but we must go to our Heavenly Father and confess our sins - just as the youngest son did in this parable.  Notice in this parable: the son first said to himself "I will say to my father I have sinned against heaven and against you."  Then he had to act and go to his father and then when he saw his father in person - he again repeated to him directly "Father, I have sinned against heaven and against you."  First came the decision then came the action.  It's the same in our real life - we come to the decision and then pray and ask our Heavenly Father to forgive our sins. 

I also find if very interesting that the father in this parable was looking for his son - "But while he was still a long way off, his father saw him and was filled with compassion for him; he ran to his son, threw his arms around him and kissed him" (I think that is my favorite line in this scripture).  The father had never given up hope that his son would return - he was always searching for him and saw him long before the son reached his father's home.

Coming to the Truth can be very difficult but in the end the "Truth will set you free."  Our Heavenly Father has prepared a heavenly celebration for us - all we have to do is go to God in prayer and ask for forgiveness.

Themed Blog & Shop Hop - Patriotic, Red & White & Blue

WELCOME to the fifth

"Themed Blog & Shop Hop"

July 13th 2012!

I'm so glad that you stopped by!

June's Hop RESULTS

For those of you who are not familiar with "Hops" (a.k.a. Linky party) - a Blog Hop &/or Shop Hop is an event where viewers/followers can upload links onto my blog......Links to their items in their Etsy shops or links to their Blogs. And then we can "hop" from blog to blog or shop to shop.

The theme this month is:
"Patriotic, Red & White & Blue"

Anything having to do with Canada or America - I am a Canadian married to an American......and since "Canada Day" and the "4th" are both in July - we have a Patriotic theme.

So, that means if you have an item in your shop that is patriotic or is blue, white or red, (or any one color or combination of those colors), or has a star design or a maple leaf then please share it with us! -  Or if you have a Patriotic blog post. A recipe, or an item for sale - or anything that remotely touches this topic - then please share it with us.

Although I would love it if everyone joined my blog or became followers of my blog - that is not a requirement to participate in this "Hop". All I ask is that you keep your submissions decent - no offensive content please.

Well, actually there is a second rule:

only 2 submissions per person please.

If you do not have a blog or a shop then please still stop by and take a digital walk through our virtual mall.

I will be having a "Themed Blog & Shop Hop" once a month - the middle of each month. Next month's hop will be on:

AUGUST 16th, 2012

ENJOY!!

To Etsy shop owners - please only upload links directly to the items that you would like to share with us - not a link to your entire shop - Thanks.

To Blog writers - you may submit any post that fits into the theme - it can be an old post from many months ago (it does Not have to be a recent post). Also, please submit the link directly to the post and Not a link to your homepage - Thank you!

I will be "tweeting" about the submissions throughout the week to come and if there are enough submissions I will be making an Etsy treasury also.

June Blog & Shop Hop - THE RESULTS

I would just like to thank all of you again for either visiting or participating in my fourth "Themed Blog & Shop Hop" - I had so much fun and I hope that you did also!

Now - The Results (If you haven't already - please checkout all of these wonderful blogs & shops):

There was a tie for the most "clicks":

Nancy's Delicious "Strawberry Spice Muffins"

Wild Strawberry Spice Muffin

Rebecca's wonderful "Berry Cookie Cobbler"

and the item with the most "likes":

These beautiful salt & pepper shakers by Kathy from "FlowertownOriginals"

I did not have enough shop items last month to do an Etsy Treasury List - Hopefully in July

Please join us tomorrow for the fifth Themed Blog & Shop Hop!

Rainbow Swiss Chard Quiche

Rainbow Swiss Chard Quiche

My favorite green is Rainbow Swiss Chard - in my opinion it has a better flavor than spinach and it is more beautiful than many flowers.

I make this quiche for dinner at least once a month - I hope you like it as much as I do!

Printable Recipe

3/4 cup bacon (chopped, fried & drained)

1 small onion (peeled & chopped)

4 cups rainbow Swiss chard (washed, drained & chopped)(you may substitute spinach but reduce the amount to 2 cups instead)

1 tablespoon olive oil

1 cup milk

1 package cream cheese

4 eggs

1/4 teaspoon dried dill or 1 tablespoon fresh dill

1/8 teaspoon ground black pepper (or to taste)

crust (homemade is best but store-bought will work also)

Make & roll out the crust and place in a glass pie pan and preheat the oven to 400 degrees.  Prepare the ingredients as listed above.  Now place the pie crust in the oven for 12 minutes (baking the crust before filling will make sure that your crust will be crispy and not mushy).  While the crust is in the oven - in a large frying pan - fry the onion, Swiss chard & olive oil for about 7 minutes or until it looks like the picture below.  In a medium saucepan - heat the milk & cream cheese (stirring all the time) until the cream cheese has melted and combined with the milk to make a consistency of pudding.  By now the crust should be out of the oven
Quickly whisk the eggs, dill & pepper.  Now quickly stir in the milk mixture, the sauteed onion/chard mixture & the bacon (the filling should look like the second picture below).  Turn down the heat to 350 degrees.  Pour the filling into the hot pie crust and bake for 35 minutes or until a knife inserted comes out clean.

Allow to cool for 5 minutes and then serve - ENJOY!!

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