Uncooked Peach Freezer Jam *
3 cups mashed B.C. Y¥g teaspoon grated lemon rind
Peaches 5 cups granulated sugar
1 tablespoon lemon juice 1 bottle liquid Certo

Mix peaches, lemon juice, and rind. Add sugar; stir 5
minutes until sugar dissolves. Let stand 20 minutes. Stir
in pectin. Ladle into cartons filling to within 2 inch of top.
Cover with cloth and let stand until jelled. Cover and
freeze. Thaw before serving. Store in refrigerator after
Opening. Leave for 1 month before thawing to use.

Frozen Ginger Peach Jam *
3 pounds ripe B.C.
Peaches
2 tablespoons finely
chopped crystallized
ginger
Peel peaches; remove stones; chop finely; measure 4
cups. In large bowl, combine chopped peaches and
ginger. Gradually stir in sugar until well combined; set
aside. In small saucepan, combine Certo with water; bring
to boil, stirring constantly; boil rapidly 1 minute; add to
fruit mixture, stirring until well combined. Stir 5 minutes
longer. Ladle into 1-pint containers; cover; let stand at
room temperature for 24 hours to set. Freeze. To serve,
allow to stand at room temperature at least 1 hour. Store
in refrigerator, covered. (Frozen jam is softer than
boiled). Makes 4 pints.

* Freezer jams will have a softer consistency than jams
made in the conventional manner.

5 cups granulated sugar

1 cup cold water

2 packages (2 ounces
each) powdered Certo

Frozen Peach Pie Filling
Choose firm, ripe peaches, working with no more than 4
pounds of fruit at a time. Scald to remove skins; cut in
half-inch segments.

For each 4 pounds prepared fruit, use 1 pound sugar and
5 tablespoons quick cooking tapioca. Yield = 2 quarts.

wuz PEACHY WAYS ALL YEAR °“ROUND Q@eve=

Place prepared fruit in heavy saucepan with % of the
sugar. Combine well to start the juice flowing. If necessary,
add about % cup water to prevent burning. Place over
high heat and bring to a boil; boil 1 minute, stirring
constantly. Add remaining sugar combined with tapioca;
return to full rolling boil; boil 1 minute, stirring constantly.
Remove from heat, cool as quickly as possible.

Fill cooled peach filling into freezer containers, leaving
Y2-inch headspace, the amount needed for 1 pie. Seal, label,
date. Freeze at 0 degrees F. or lower. Thaw sufficiently to
separate pieces before making up into pies to bake.

Frozen Peach Pies

Make cooled peach pie filling into standard 2-crust pies;
do not vent top crusts. Wrap each pie well. Label and date.
Freeze at 0 degrees F. or lower. Pies can be baked while
still frozen, or partially thawed and then baked.

Peach Chili
3 B.C. Peaches, peeled 1% cups granulated
3 B.C. Pears, peeled sugar
3 onions 2 cups white vinegar
15 ripe tomatoes 2 teaspoons ground |
1% large green peppers, allspice
chopped 1¥%2 teaspoons salt
Cut peaches, pears, onions and tomatoes into small
pieces. Combine fruits and vegetables in large kettle.
Add remaining ingredients. Cook at a slow boil for 242-3
hours, or until thick, stirring occasionally. Seal in
sterilized jars. Makes about 3 pints.

Quick Peach Dessert

Drain about 3 cups of your home-canned B.C. Peaches
(reserve the juices and use in jellies, milkshakes, sauces,
popsicles, etc.) and place in an 8-inch square baking
dish. Crumble 2 package (1 stick) pie crust mix and
combine with 1 cup dark brown sugar; sprinkle over
peaches; dot with butter. Bake at 325 degrees F. for 30
minutes or until brown and bubbly on top. Serve warm with
cream. Serves 4-6.

Elegant Peach Conserve

6 pounds B.C. Peaches
1 bottle (6 ounces)
maraschino cherries Y, pound blanched
6 pounds granulated almonds, slivered
sugar |
Peel peaches; remove stones; chop. Strain cherries; add
juice to peaches in large kettle. Add sugar and sliced
oranges. Boil 75 minutes, with stones in cheesecloth bag,
stirring constantly. When thick and clear, remove stones.
Skim. Add lemon juice and nuts, cook a few minutes
longer. Add cherries. Pour into hot, sterilized jars.
Makes 12 - 8 ounce jars.

2 oranges, thinly sliced
1 lemon, juice of

Easy Peach Company Dessert

For each serving, pour a little chilled creme de menthe in
bottom of shallow glass. Put in 2 of your home-canned
B.C. Peach halves, drained. Fill with chilled ginger-ale.
Serve immediately.

Pickled Peach Halves
3 cups home-canned 1 tablespoon whole
B.C. Peach halves cloves
1 cup granulated sugar 1 tablespoon whole
¥%, cup cider vinegar allspice
2 cinnamon sticks

Drain juice from peach halves into large saucepan; add
sugar, vinegar, and spices tied in a bag. Boil for 10
minutes. Add peach halves; cook for 5 minutes, or until
peaches are heated through. Remove spice bag. Pack
peaches into hot sterilized jars; fill jars with boiling syrup.
Seal. Makes about 24 ounces.

For complete information and instructions on home-
canning, preserving, and freezing of B.C. tree fruits,
including ‘“‘home-canning without sugar”... send
your name, address and 25¢ to

“Sunshine Meals”
B.C. Tree Fruits Ltd., Kelowna, B.C.