PEACH JARS RECIPES

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PEACH PIES IN A JAR RECIPE - TABLESPOON.COM



Peach Pies in a Jar Recipe - Tablespoon.com image

These adorable peach pies baked in a jar are not only super cute, but they're super easy to make with Pillsbury™ Pie Crust.

Provided by TBSP Susan

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
4 large, ripe (but not mushy) peaches, peeled, pitted and sliced
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg (optional)
1 tablespoon cornstarch (or ground instant tapioca)
Sugar for top of pies (turbinado, or raw sugar, works well for this)
Toppings as desired
4 (4 oz) wide-mouth canning jars

Steps:

  • Preheat oven to 400° F. Allow pie crusts to sit at room temperature 10 minutes before using. Meanwhile, clean and dry the jars. Unroll the first crust on a cutting board and cut into quarters. Fit one quarter into each of the jars, pressing crust to fit up sides and along bottom of each jar.
  • In a large bowl, combine peach slices, sugar, lemon juice, salt, vanilla, cornstarch and nutmeg (optional). Let sit 5 to 10 minutes until peaches are juicy.
  • Meanwhile, cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips.
  • Using your fingers, place peach slices into the jars, layering to fit as many as possible in each. Spoon a Tbsp of the liquid from the bowl over the peaches in each jar.
  • Using the lattice pie crust technique (weaving basket-style), add strips to top of pies. Gently wet the strips and sprinkle with sugar.
  • Place jar-pies on a baking sheet and place in preheated 400° F oven. Bake for 20 minutes, then reduce heat to 350° F and bake and additional 10 to 15 minutes. Remove pies to a cooling rack and cool completely before serving.

Nutrition Facts : Calories 550 , CarbohydrateContent 79 g, CholesterolContent 20 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 27 g, TransFatContent 0 g

HOW TO CAN PEACHES AT HOME - BEST CANNED PEACHES RECIPE



How To Can Peaches At Home - Best Canned Peaches Recipe image

Savor the summer flavors by learning How To Can Peaches!

Provided by Makinze Gore

Categories     gluten-free    low-fat    nut-free    vegan    vegetarian    Summer    dessert

Total Time 3 hours 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2 quarts

Number Of Ingredients 3

4 lb.

peaches (about 9 large peaches)

1 1/2 c.

granulated sugar

8 c.

water 

Steps:

  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a pairing knife, cut a shallow “x” into the bottom of each peach.  Add peaches to boiling water and let boil for 3 minutes. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches.  Slice peaches and discard pit. Divide peaches between 4 sterilized canning jars, being sure to leave about 1” of space from top of jar.  Make simple syrup: In another medium pot over medium heat, add sugar and 8 cups water and bring to a simmer. Stir until sugar is dissolved.  Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids. To seal: Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water. Let water come to a gentle boil and boil for 25 minutes.  Carefully remove jars from stock pot and let sit at room temperature until completely cool. Press down on lid of jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Repeat sealing process or refrigerate and eat within a week.  Once jars are properly sealed and cooled, store in a dry dark space until ready to eat.

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  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a pairing knife, cut a shallow “x” into the bottom of each peach.  Add peaches to boiling water and let boil for 3 minutes. Remove peaches and place directly in bowl of ice water. When peaches are cool enough to handle, peel peaches.  Slice peaches and discard pit. Divide peaches between 4 sterilized canning jars, being sure to leave about 1” of space from top of jar.  Make simple syrup: In another medium pot over medium heat, add sugar and 8 cups water and bring to a simmer. Stir until sugar is dissolved.  Pour simple syrup over peaches, leaving about 1/4” of space from top of jar. Gently tap jars on counter to settle peaches and syrup. Add more syrup as necessary to each jar. Tightly seal jars with lids. To seal: Fill a large stock pot about halfway with water and bring to a boil over medium heat. Once water is close to a simmer, use tongs to carefully lower jars into hot water. Let water come to a gentle boil and boil for 25 minutes.  Carefully remove jars from stock pot and let sit at room temperature until completely cool. Press down on lid of jars to test if properly sealed. If lid bounces back or pops the jar is not sealed. Repeat sealing process or refrigerate and eat within a week.  Once jars are properly sealed and cooled, store in a dry dark space until ready to eat.
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