Canning Peaches - Trying Boozy Peaches!

Adapted from Mary Miller's Boozy Peaches recipe found here!

And also Ashley Adamant's Canning Peaches Safe at Home

I started with 2 boxes of peaches! (19+ Kg)
My first batch had 5.2Kgs and produced only 5 quarts and a little extra.

Boozy Peaches

Recipe Type: Canning, Desserts

Author: A Passionate Plate – adapted from Food in Jars

Serves: 8 quarts

These beautiful canned peaches get their extra flavor from brown sugar and dark rum. A jar would make a beautiful Christmas gift.

Ingredients

• Supplies:
• 8 regular quart jars with bands and lids
• two large bowls
• 1 canning pot with a rack
• 1 large pot for blanching the peaches
• Ingredients:
• 12 lbs. ripe freestone peaches
• 1/2 cup lemon juice
• 2 cups granulated sugar
• 2 cups brown sugar
• 7 cups water, plus water for boiling
• 4 cups Captain Morgan Private Stock Rum

Instructions

1. GET READY:
2. Sterilize the jars.
3. Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
4. Set up a water bath, and bring water to a boil.
5. PREPARE THE PEACHES:
6. Bring a large pot of water to a boil.
7. Cut each peach in half and remove the pit.
8. Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
9. Working in batches, blanch the peach halves in the boiling water. After 60 seconds, remove the peaches with a slotted spoon and place them in the ice water.
10. Once all of the peaches are blanched, peel them and return them to the lemon water.
11. CAN THE PEACHES:
12. Wash out the pot you used to blanch the peaches, then add the granulated sugar, brown sugar and 8 cups of water. Bring to a simmer over medium heat.
13. Meanwhile, pack the peaches into the jars, cut sides down.
14. Ladle the hot syrup into each jar, leaving enough room for 1/2 cup of rum.
15. Pour 1/2 cup rum into each jar and top off with additional syrup if necessary to leave 1/2 to 1/4 inch headspace at the top of each jar.
16. Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
17. Process in a boiling water bath for 25 minutes.
18. Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
19. Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
20. If the lids do not go concave, refrigerate the jar and use it first.

Esfiha Aberta de Carne - Sfiha - Nina's Recipe

I got this recipe from Bibi my sister, but she got it from a friend called Nina, so I am calling it Nina's Recipe. I am writing in English to be able to share more broadly (but some PortuguesEnglish can be found)

Ingredients for 23 sfihas:
Dough
- 25 grams of fresh fleischmann yeast (hard to find in USA)
        From https://www.breadworld.com/education/faqs/
How do I substitute dry yeast for Fresh Active Yeast?
One 0.6-ounce cake is equivalent to 1 packet of dry yeast. One 2-ounce cake is equivalent to three packets of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute.

- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Oil - 1 tablespoon
- Warm water - 250 g
- Flour - 500 g (+-)

Meat fillings
- Ground beef - 500g
- Lemon juice from 3 lemons
- Tomatoes x 3 cut in small cubes
- Onions x 3
- Salt (taste)
- Oil 1/2 cup

1) (I have modified this step removing salt to protect the yeast) pour the yeast, sugar and oil in the warm water
2) Mix flour, salt in a bow and add the water/sugar/yeast mixture
3) Mix everything until forming unified dough
4) let it rest for 10 minutes
5) Make small dough balls (size of a lemon) an put on a pan already (untada em manteiga)
6) Let it rest for 20 minutes
7) Open each of the dough balls by pressing your fingers over the balls without moving it away from the pan until it gets around 7cm diameter
8) Add the filling in the middle and it well into the dough
9) Let it rest for another 20 minutes
10) bake on hot oven