This makes 5 half pints or 2 quarts. I usually double the recipe so I can process 4 or 5 quarts at once.
1. Wash and peel peaches. Place in a 6 to 8 quart dutch oven. Use a potato masher to crush peaches as much as possible.
2. Add water. Bring to a boil. Reduce heat and simmer uncovered for 5 min., stirring occasionally.
3. Use immersion mixer or pour into a blender to blend until smooth. Bring puree to boil and stir in sugar.
4. Continue boiling uncovered at a moderate steady rate for 30 min. Add vanilla.
5. Pour into canning jars. Makes 5 half pints or 2 quarts. Process in a boiling hot water bath for 20 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 75 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8721.8mg | 301 % | |
Potassium 358.8mg | 9 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 15.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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