In Episode 7, we revisit Episode 2 - Organic Peaches from the past but this time there are a couple of twists. First we are going to use a Sun Oven to cook the peaches and secondly we are going to flavor our peach butter with a nod to a Southern classic pickled peaches. Of course we are going to use fresh ingredients instead of the canned cling peaches traditionally used for pickle peaches and of course delicious White Balsamic Vinegar from Strippaggio.
Couple of notes:
To get a Sun Oven visit this link on Amazon.
When using the upside canning technique you seal like you would regularly. Place the hot boiled lid on top of the jar and then tighten the ring on it. Once the ring is snug, turn upside down. Once it cools you should be able to tighten the ring a bit more.
Dump Cook Recipe:
8 to 10 large peaches
2 Tbsp. White Balsamic Vinegar
2 Tbsp. Whole Cardamon pods
2 Tbsp. Cinnamon
1 Tbsp. Whole Cloves
1 Tbsp. Ground Nutmeg
And yes there is no sugar added ;0)
Cook in the Sun Oven until nut brown. In the video it took 6 hours a day over two days. Put the peaches in the refrigerator overnight. Remove cardamon pods and whole cloves. Use a hand blender until smooth and creamy. Load in the canning jars. Prep time 20 minutes. Canning time 20 minutes. Check out Eat Purely Cook Fresh Episode 2 - Organic Peaches to see how to peel the peaches quickly.