Any Home Bakers Here?

[rides2far]

 Yes, Got a freezer full of Elberta's and loads of peach preserves in the pantry..   But found a resource that can ship, will give you a heads up next year and send ya some  Really want you to try them someday.

My pressure canner is a Presto, got it a couple of seasons back.  Could you post a pic of yours,  if essentially the same, the Presto canner cooker book is still on line.

Don't have a peach pie recipe but have a cobbler recipe that is quick and tasty,  could post (don't remember if have already posted that one?).

I have canned and frozen fresh peaches, and IMO freezing is the best for cobbler and likely pies as well.  So easy, boil 30 sec, peal, pit, slice.  Add Fruit fresh and freeze.  The hardest part is planning ahead to defrost for baking.  The canned ones are better than commercial, but still taste like canned...

here's a picture of the canner. It's pretty big, not even sure what size.

 

[sunflour]

Only 1 more post and I'll reach 10,000...I have to do it here with my baking buds!

Here goes!

My that's a lot of posts….


Wow, 10,000 and still typing!

 

[sunflour]

here's a picture of the canner. It's pretty big, not even sure what size.

I think it's a 23 quart canner, larger than mine, can do 7 quarts , but tons of pints and half pints. Here's link that offers a pdf on instruction manual and a video on using it.

http://www.gopresto.com/products/products.php?stock=01781

Does it have an overpressure plug - if so, just and added safety feature, but if not, not a problem. At my location, everything I can uses 11 psi pressure - mine has that area marked on the gauge, you could add a dot there with a sharpie marker - helps visually while canning.

 

[N F C]

I think it's a 23 quart canner, larger than mine, can do 7 quarts , but tons of pints and half pints. Here's link that offers a pdf on instruction manual and a video on using it.

http://www.gopresto.com/products/products.php?stock=01781

Does it have an overpressure plug - if so, just and added safety feature, but if not, not a problem. At my location, everything I can uses 11 psi pressure - mine has that area marked on the gauge, you could add a dot there with a sharpie marker - helps visually while canning.

sunflour, have you ever peeked in on the canning thread? You might enjoy it. I subscribe but haven't done much canning (at least yet). There are some great sounding recipes and beautiful pictures of jewel-like jars of things members have done.
https://www.backyardchickens.com/t/78434/what-are-you-canning-now

 

[sunflour]

sunflour, have you ever peeked in on the canning thread? You might enjoy it. I subscribe but haven't done much canning (at least yet). There are some great sounding recipes and beautiful pictures of jewel-like jars of things members have done.
https://www.backyardchickens.com/t/78434/what-are-you-canning-now

Actually had never stumbled on that one, I did post once on another and guess my post was a thread stopper

This one looks quite interesting, thanks for the link.

 

[shortgrass]

I eat. Therefore I am... rotund.

I bought m&m's for the cookies... but something happened to them.

Hmmmmm..... Yes, come join the canning thread @sunflour! Tons more recipes there too! PEACHES!!!! I hate to brag lol.... But I just blasted through 3 25# boxes if fresh Colorado peaches... Canned 14 quarts, 18 pints, froze 5 quarts for pies and cobblers, and made 7 pints of peach butter and 14 half pints of peach jam...... I LOVE peaches Pie: Crust. 1 cup sugar and enough fresh peaches, peeled and sliced...about 5. Dash of cinnamon 2 eggs. 2-3 tbsp flour Mix eggs, sugar, flour, and peaches... Put in crust. Bake @350 for about an hour and a half. ... Less if below 5000'... Sorry lol, high altitude The eggs make it a custard, I usually make 2 at a time or I won't get a piece. COBBLER Peaches... About 5-8, depending on if doubling it... Same as pie, I double it lol bake a half hour longer if you double it. 1 cup Bisquick, I cup milk, I cup sugar, and half a stick of butter....4 tbsp.. Dash of cinnamon Ok melt butter in pan. I usually just let it sit on the stove while its preheating... Mix Bisquick, sugar and milk. Pour over butter in pan. Don't mix dab fresh peaches on top, 350 for an hour, hour and a half if doubling the recipe. Make extra, I promise you'll need it

 

[napdognewfie]

Subscribing

I garden and can, bake bread, make candy, decorate cakes for fun & have a mostly edible yard.

Love to cook. Hate to clean up after. Lol

 

[N F C]

Actually had never stumbled on that one, I did post once on another and guess my post was a thread stopper

This one looks quite interesting, thanks for the link.

The thread I gave you has been going on quite some time...since 2008 if I remember correctly. I don't think you're going to stop that one!

 

[N F C]

Hmmmmm.....

Yes, come join the canning thread @sunflour ! Tons more recipes there too!

PEACHES!!!! I hate to brag lol.... But I just blasted through 3 25# boxes if fresh Colorado peaches... Canned 14 quarts, 18 pints, froze 5 quarts for pies and cobblers, and made 7 pints of peach butter and 14 half pints of peach jam...... I LOVE peaches

Pie:

Crust.

1 cup sugar and enough fresh peaches, peeled and sliced...about 5.

Dash of cinnamon

2 eggs.

2-3 tbsp flour

Mix eggs, sugar, flour, and peaches... Put in crust.

Bake @350 for about an hour and a half. ... Less if below 5000'... Sorry lol, high altitude

The eggs make it a custard, I usually make 2 at a time or I won't get a piece.

COBBLER

Peaches... About 5-8, depending on if doubling it... Same as pie, I double it lol bake a half hour longer if you double it.

1 cup Bisquick, I cup milk, I cup sugar, and half a stick of butter....4 tbsp.. Dash of cinnamon

Ok melt butter in pan. I usually just let it sit on the stove while its preheating...

Mix Bisquick, sugar and milk. Pour over butter in pan. Don't mix

dab fresh peaches on top, 350 for an hour, hour and a half if doubling the recipe.


Make extra, I promise you'll need it

Torture! I'm being tortured with all the peach posts! Peach pie? Peach cobbler?

Subscribing

I garden and can, bake bread, make candy, decorate cakes for fun & have a mostly edible yard.

Love to cook. Hate to clean up after. Lol

Nice to have you here, thanks for joining us! We're all about sharing...the good, the bad and the ugly, lol.

 

[rides2far]

I think it's a 23 quart canner, larger than mine, can do 7 quarts , but tons of pints and half pints.  Here's link that offers a pdf on instruction manual and a video on using it.

  http://www.gopresto.com/products/products.php?stock=01781

Does it have an overpressure plug - if so, just and added safety feature, but if not, not a problem.  At my location, everything I can uses 11 psi pressure - mine has that area marked on the gauge, you could add a dot there with a sharpie marker - helps visually while canning.

Thank you!