Here are a few recipes for you:

Quick Method Pickled Peaches


5 qt. peeled peaches
1 1/4 t. mixed pickling spices
6 1/2 c. sugar
1 qt. cider vinegar
10 cloves
5 small pieces stick cinnamon

  Use firm, ripe peaches suitable for pickling--Hiland, Cardinal, Red Haven, Dixie Red. Cornet, Redcap, etc. Make syrup of 6 1/2 cups sugar and 1 quart cider vinegar. Heat syrup and add peeled peaches. Let fruit and syrup simmer for 10 minutes. To each quart standard canning jar, add 1/4 teaspoon mixed pickling spices, 2 cloves, and 1 small piece of stick cinnamon. Add hot fruit to the jar, cover with hot syrup and adjust the lid. Process in boiling waterbath canner (212 degrees F.) for 25 minutes. Let peaches "season" at least 1 week; to develop their best flavor wait 6 weeks. 

Yield: 5 quarts


Fresh Peach Ice Cream

6  to 8 medium peaches, peeled and mashed
2 cups sugar
2 (13 oz) cans evaporated milk
1 (12 oz) can apricot nectar

Combine all ingredients in large bowl and blend well. Pour into freezer according to manufacturing instructions. Ripen at least one hour before serving. 

Yields: 1 gallon


Lazy Day Peach Cobbler

1 stick margarine
1 cup plain flour
1 cup sugar
1 cup milk
1 teaspoon baking powder
2-3 cups peaches with juice

Melt margarine in a deep baking dish. In a separate bowl, combine flour, baking powder, and sugar. Add milk and mix. Pour batter over butter in baking dish. Spoon peaches over batter; DO NOT stir. Bake at 300 for about one hour.


Peach Cake

1/2 cup sugar
1/2 cup flower
1 teaspoon baking powder
1/2 cup milk
1/2 stick margarine
2 cups juicy, ripe peaches
3/4 cup sugar
1 tablespoon lemon juice

Mix 1/2 cup sugar, flower, baking powder, and milk. Cut margarine into small pieces and place in bottom of a baking dish. Pour batter into dish (batter does not have shortening). Combine peaches with 3/4 cup sugar and lemon juice. Spoon over batter in dish. Bake 30 to 35 minutes at 350 F. The cake-like batter will rise to the top. and the peaches will be on the bottom. Serve hot or cold with or without ice cream.


Peach Preserves

1 lb peeled, pitted peaches
1-1/2 cups sugar
1/3 to 1/2 cup water

Wash peaches, remove stems, peel and remove pits. Cut into uniform-size pieces. Add the sugar and water and cook at once. Heat slowly to boiling, stirring constantly. Then boil rapidly. Cook until syrup is somewhat thick. Pack hot in hot canning jars or let peaches stand in syrup overnight to plump up. Pack cold the next morning in warm jars, leaving 1/3 inch headspace. Adjust lids and screwbands. Process in a boiling waterbath. (Hot pack; 10 min., Cold pack; 25 min.)

Yield: 2 pints

Note: If using commercial pectin, follow manufacturer's directions.


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