[Sca-cooks] Preserving peaches

Elaine Koogler kiridono at gmail.com
Tue Aug 25 09:18:54 PDT 2009

I haven't done it, but my mother used to add a little almond extract to the
syrup when she canned peaches.  Oh, I DO love peaches!!  And I agree with
Christy that you should provide samples...

I did make a cordial some years back.  I knew that it needed to age, so set
it on the back of a shelf so I'd not be tempted to open it.  Completely
forgot about it.  Found the jar several years later when I needed it for
something else.  Brown gunk inside looked really bad...I was dreading the
odor when I opened it.  Was I in for a very pleasant surprise.  Once the
brown gunk was strained out, it was heavenly!


On Tue, Aug 25, 2009 at 10:52 AM, Kingstaste <kingstaste at comcast.net> wrote:

> I think you should probably provide tasting samples to all of us so that we
> can consult on this more fully. I'll be happy to send you my address ;)
> I've been working with peaches a lot lately too, it has been a bumper crop
> this season.  I am particularly fond of marinating them in a little bit of
> agave nectar, some citrus like oj or lemon juice, and some 5 Spice Powder.
> OMG - delicious!
> Ok, not an answer to your serious period cooking question, but it has been
> a
> really good year for peaches. The tiny little Halos are my current
> favorite.
> August is National Peach Month!
> Christianna

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