Posts Tagged ‘peach’

Peach Custard Pie

August 29, 2009
Peach Custard Pie

Peach Custard Pie

It’s been way too long since we’ve blogged. What can I say, August has been a really busy month. That said, I think I see a furry of blogging coming as we’re both getting itchy to get back in the ktichen. We’re talking about doing another batch of jam and/or pickles this weekend, as we’ve nearly run out of both and we’re running out of time for cheap produce with September just around the corner.

In the meantime, I wanted to quickly post about a lovely pie we made a few weeks ago and never got around to posting about. Amazingly good, and really, really easy. We got the recipe from another blog, Rosemary Kitchen – I think it’s the first recipe of hers we’ve done… we’ll definitely be back for more. There are three parts to this recipe (crust, filling, and streusel topping), but each step is crazy easy – so don’t let that hold you back.

Full recipe below cut.

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Zesty Peach Barbecue Sauce

August 7, 2009
Mmmmm, peaches

Mmmmm, peaches

Peaches are in season! We got two baskets full at the grocery store on a whim with the intent on canning, and today was the day.  We’d actually hoped to make two recipes, but started a bit too late so we only got through one: Zesty Peach Barbecue Sauce.

We’ll probably let the flavours meld for a bit before we really dig in, but on the first taste test I think I can say it’s yummy. It’s got a nice kick, and all sorts of  interesting flavours going on. Mmmm.

A few quick questions for fellow canners (if any happen to stop by):

  1. Anyone else find many recipes overestimate the amount you’ll end up with? The recipe below says it makes about 8 x 250 mL jars. We used 500 mL instead, assuming that would mean we’d get 4. Nope – we got 3, and then threw in another 125 mL for the remainder. So in all, the recipe fell 375mL short – and that’s pretty typical for this cookbook (The Bernardin Complete Book of Home Preserving – which seems like a good starter book). Anyone else find this too? Are other cookbooks more reliable for quantities?
  2. We have a giant pot we use for our water bath canning:
  3. Giant pot on the stove

    Giant pot on the stove

    Trouble is, it still doesn’t seem quite big enough! Even just using the 500 mL jars, it always boils over. The inch or so needed for the rack at the bottom, plus the jars themselves, plus the extra water to cover fills it up right to the top – so when it boils… it often boils over. Is there a better pot we should use? Could we leave out the bottom rack, or will the jars break?

And finally – the recipe:

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