[Sca-cooks] Peaches

Susan Lin susanrlin at gmail.com
Wed Aug 11 09:21:45 PDT 2010

Please be careful of food-born illness with using your oven in this manner -
some ovens do not go very low or you need to hit some special key pattern to
get it to go lower.  I think if you could get your oven to a constant low
temperature it would work.  I know Alton Brown did a show about making beef
jerky using a couple of air filters and a square window fan.  Don't know if
it would work for peaches.

On Wed, Aug 11, 2010 at 10:10 AM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:

> I brought home two pecks (about 2 gallons each) of peaches yesterday.
> Already made peach preserves, put a bag chopped peaches in my small
> freezer, and had some on ice cream.  Today I'm making peach chutney and a
> peach pie.
> http://clem.mscd.edu/~grasse/GK_ASsp99_peach.htm
> I want to try the Rumpolt recipe for dried peaches.  Rather than putting
> them in the sun (its raining hard right now) or using a dehydrator, I
> thought of turning my oven to warm for awhile, then turning it off and
> putting in the peaches, on a rack over a sheet pan Does that seem like it
> would work?
> And Peach Latweg (also from Rumpolt)
>  Make peach preserve also therefore/ and press the peaches/ like this you
> are going to press a good juice from it/ boil it quickly away/ and take not
> much sugar/ like this it is also a beautiful preserve/ becomes beautiful
> clear juice/ good and well tasting.
> Any other favorite peach recipes to recommend?
> Ranvaig
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