Peach Preserves
Prep Time:20 Min
Cook Time:1 Hr                                                                                                                                       Ready In:2 Hrs
Original Recipe Yield 8 cups
Ingredients
12 fresh peaches, pitted and chopped
4 1/2 cups white sugar
1 (2 ounce) package dry pectin
Directions
1.Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
2.Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
3.Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Footnotes
When making preserves and jams, select slightly underipe, firm fruit .
Nutritional Information
Amount Per Serving  Calories: 54 | Total Fat: 0g Cholesterol: 0mg

Peach Jam                                                                             Ingredients
8 to 10 pounds peaches
8 pounds sugar
Directions
Fill Large pan with water. Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream. Once this happens, transfer to sterilized jars.                                                                                                                                                                        Note: The faster you cook the jam the brighter the color will be.

Peach Ice cream
Prep Time:20 Min
Ready In:1 Hr 5 Min
Original Recipe Yield 4 quarts
Ingredients
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt
Directions
1.In large bowl, mix together eggs and sugar until
smooth; puree peaches in blender or food processor
and stir 5 cups of puree into egg mixture. Stir in cream,
half-and-half, vanilla and salt and mix well.
2.Pour mixture into freezer canister of ice cream maker
and freeze according to manufacturer's instructions. 
Nutrional Information                                                                                                          Calories: 221 | Total Fat: 13.7g | Cholesterol: 86mg

Southern Pickled Peaches
Prep Time:1 Hr
Cook Time:25 Min
Ready In:1 Hr 25 Min
Yield 4 quarts
Ingredients
4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks (optional)
Directions
1.Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil
for 5 minutes. Press one or two cloves into each peach, and place into the boiling
syrup. Boil for 20 minutes, or until peaches are tender.
2.Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put
one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal
with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult
times recommended by your local extension.
Nutritional Information
Amount Per Serving                                                                                                                           Calories: 110 | Total Fat: 0g | Cholesterol: 0mg

Peach Cobbler                                                             Filling:
4 cups fresh peaches (cut up)
2 cups sugar
2 tablespoons flour
1 stick butter
1 teaspoon cinnamon                                                                                                                                Place the peaches in a pan. In seperate pan mix sugar and flour together.
Add butter and cinnamon and peaches then bring to boil. Mix all togather real good.                                                                                                                                                       Pie Pastry:
1 1/2 cups flour
1/2 cup shortening
5 tablespoons cold water
1 teaspoon salt                                                                                                                                           Mix all togather real good and then roll it and cut into 2 inch strips.
Strip the top of the mixture with the pastry and cook in a preset
400-degree oven until brown.

Nutritional Information

Amount Per Serving  Calories: 660 | Total Fat: 24g | Cholesterol: 19mg

PEACH BUTTER
Makes 1 pint Peach Butter
Prep Time: 5 minutes
Cook Time: 1 hour                                                                         Ingredients:
•5 large peaches, washed and pitted (no need to peel)
•1/2 cup water
•1 cup sugar
Preparation:
In a large saucepan, place peaches and water. Bring to a boil. Return to
a simmer and cook until peaches are soft, about 20 minutes. Run the
peaches through a food mill or a sieve and discard the skins. Add sugar
to pulp and mix well. Now reduce the pulp by one of the following methods.
•Slow Cooker: Place sweetened pulp in a slow cooker with lid partially
off to let steam escape. Set at low and cook, stirring occasionally, for
6-12 hours or overnight, or until thick enough so the butter doesn't
run off a spoon when turned upside down.
•Stovetop: Place sweetened pulp in a medium saucepan and cook over
medium-low heat, stirring frequently, for 1-2 hours or until thick
enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with
hot sterilized lids and rings. Process in a water bath for 10 minutes.
Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for
up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball
canning jars company has to say about it.

Peach Salsa
Prep Time:30 Min
Cook Time:1 Hr 30 Min
Ready In:2 Hrs
Original Recipe Yield 1 gallon 
Ingredients
20 tomatoes, chopped
6 onions, finely chopped
5 fresh peaches - peeled, pitted and chopped
5 pears - peeled, cored and chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 cups white sugar
1 cup distilled white vinegar
2 tablespoons salt
4 tablespoons pickling spice, wrapped in cheesecloth
Directions
1.In a large saucepan, bring to a boil the tomatoes, onions,
peaches, pears, green bell pepper, red bell pepper, sugar,
vinegar and salt. Reduce heat. Place the pickling spice into
the mixture. Stirring frequently, simmer 1 1/2 hours, or
until volume is reduced by half.
2.Discard spice bag. Transfer the mixture to sterile containers.
Store in the refrigerator until use.                                                                                             Nutrional Information:
Amount Per Serving  Calories: 34 | Total Fat: 0.1g | Cholesterol: 0mg

PEACH COOKIES  
1/2 c. butter
1 c. sugar
1 egg
2 c. flour
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. ground cloves
3 med. fresh peaches
1/2 c. raisins, optional
FROSTING:
1 tbsp. butter
Juice of peach
Small amount of pulp from peach
10 X sugar
Cream butter and sugar until fluffy. Add egg.
In another bowl, mix flour, baking soda and seasoning.
Stir flour mixture into egg mixture a little at a time.
Peel, pit and finely dice peaches; stir into cookie mixture.
Stir in raisins if desired. Drop dough by rounded
teaspoons onto cookie sheet. Bake at 375 degrees for
10 minutes or until cookies are browned.