Originally Posted by
LowKey
Got my bushel of peaches yesterday. I always forget how many peaches there are in a bushel...
Got most of them canned up, about 2 dozen half pints, and half of those are brandied. That's not quite 4 quarts but they were pretty large peaches.
There's just enough left to do a couple pre-frozen pie fillings. For those I cut em up, add the sugar and flour and spices, put a small towel in a pie dish (simulates the crust thickness and a 'bar mop' towel is the perfect size,) then some saran wrap, pour the peaches in the saran wrap and toss em in the freezer for a couple hours. When frozen solid, I take em out, take off the saran wrap and vacuum seal em. When you go to cook em, you just toss them in an uncooked shell (unwrap them first Rick) and bake. Will take about an hour rather than the usual 20 minutes.
Winnie, I'm going to have to try that bacon thing. I can get bacon ends for $2 a piece at the local slaughterhouse. Those are the pieces the slicer hooks hold onto and they're usually pretty good size chunks. I only buy them when I'm doing a batch of split pea soup. Never gave canning them a thought.
I've frozen about 8 qts of spaghetti sauce. I think I have one more smaller batch of tomatoes coming on so will try some pizza sauce for the first time.