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Peach Butter

Posted by Rosie025 none (My Page) on
Tue, Aug 9, 11 at 15:56

I am making my first attempt at peach butter, but have a couple of questions that I was hoping someone would be able to help me out with!
I am using the BBB peach butter recipe
yields about 4 pints:

4-4.5 lbs peaches
4 cups sugar

Peel, pit, slice peaches. Simmer with 1/2 cup water until soft. Puree.
Measure 2 quarts peach pulp, combine with sugar. cook until thick enough to round up on a spoon. Ladle into hot jars, process 10 minutes in boiling water canner.

1. If I wanted to do this over 2 days, is there a safe stopping point? After its pureed? After it's made into butter, then heated again before processed?

2. The peaches I want to use are pretty sweet. Is the amount of sugar necessary for safe canning, or can I reduce it?

3. If I wanted to use half pint jars, should I still process for 10 minutes?

Thank you for your help!! :)


Follow-Up Postings:

RE: Peach Butter

1. Any point at which you want to stop is safe as long as you refrigerate. Just make sure you use Fruit Fresh or similar (a pinch of ascorbic acid) for color retention. I might add the sugar first and cook for a while before stopping, again because the sugar will assist in color retention, but it isn't a safety issue regardless.

2. You can reduce the sugar. No problem.

3. You can process in half-pints, same time as for pints. You can always safely size down.


RE: Peach Butter

I agree, you can safely stop and refrigerate this at any point, and then finish later.

I always reduce sugar, most recipes are too sweet for my taste, so I add a little, taste, add a little, until it's "right".

I agree with Carol, you can always downsize jars, half pints are fine.


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