Post by Cyngbaeld on Jul 4, 2012 21:41:44 GMT -5
Save the peels and pits when canning peaches. Put water to cover and boil the heck out of em. Let cool a bit so you don't get burnt pouring them then dump into a strainer of some sort that is over a pot. Don't mash the peels, just let them drain. Then put the liquid back on stove on low heat and dump in some sugar. I used peels from 1/4 bushel of peaches with about 2 cups of sugar. Let it simmer down till it tastes good and not watery. I got 1 1/4 pts of honey.
I just peel the peaches cold after washing. I don't dip in hot water before peeling. Seems easier.
I just peel the peaches cold after washing. I don't dip in hot water before peeling. Seems easier.