Several of you asked for my receipe for pickled peaches. I had an old Ball Book that had one in it but it was too complicated and I am one for doing things the easy way. So I went to the internet and found a couple of receipes. (1) 4 cups sugar, 1 cup white vinegar, 1 cup water, 2 Tbsp whole cloves, 4 pounds fresh clingstone peaches, blanched and peeled, 5(3 inch) cinnamon sticks. Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach and place into the boiling syrup. Boil for 20 minutes or until peaches are tender. Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth and seal with lids and rings. Process in a hot water bath for 10 minutes to seal. I am going to try clearseed peaches this year and I found another receipe that looks like it will work well with the half peaches since I have to cook it less time. (2) 4 cups sugar, 2 cups white vinegar, 4 (3inch) cinnamon sticks, 15 whole cloves, 4 pounds fresh peaches, peeled, pitted and cut in half or sliced. Pour sugar and vinegar into a large saucepan and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor. Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to withinf 1/2 inch from the top. Wipe rims with a clean dry cloth and seal with new lids and screwbands. Process in a hot water bath for 10 minutes. Hope these work for you and you enjoy the peaches. Pat

Protien is many differnt things and amounts. It add a a nearlyt pure form of protein to a jelly is not something a home canner would want to do if the jars are stored on shelves. I never have seen any commercially makde jellies, jams or other fruit spreads that contain any gelatine. Many times the USDA may not comment, but that isn't to be a way to say that is ok to use it, only that they offer no factual data. If my great grandma used it and never got sick an dthe USDA recommends it use today, an dnoone can get sick, then maybe its fine. But with home canning being as less a test in homes today, and with all the risk takers out there handed down from ancestors, I just don't feel its a justified as a defence to just post recipes that a are hand-me-downs and generations old. Who knows how many people make have been sick or died from these things as many never get reported ever. Please, just play it safe, stick to TODAYS recipes and the ones that are most recently published, researched well, and are virtually foolproof and safe for everyone. Admittedly, I am a risk taker too, but with this kind of component originating from an animal based bypoduct, we can't assume its always going to be safe for use everywhere. Gelatin was also used in surgery, lighting, and photo work. Originally Eastman was the biggest producer an user. I don't know if Eastman, or Eastman Kodak would be making jelly using gelatin?? A reduce or no sugar sprread can be MUCH easier, and MUCH SAFER to make if the proper and far safer ingredients are used. Pomona (ALSO LOW METHOXYL!! with the seperate calcium packet included) has been around a long time and is the most commonly used pectin for use in the low, no sugar jellies, jams and other thickened spreads . After that comes, modified food starches, which are now also offered to home canners by National Starch, and is commonly known as Clear Jel, and also many other more specific commercially used starches.. Its use today, as far outweighed the very negative use of flour, tapioca, regular cornstarch, or other less table thickeners.

I'm also glad to repost, for a fee. LOL What did Linda Lou charge you? My bill is twice that, because I know she's big hearted and wouldn't charge enough. (grin) ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 Â 5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt 1/4 cup chopped fresh cilantro 1/3 cup sugar 1 cup vinegar (I use cider vinegar) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process in a BWB 15 minutes for pints, 20 minutes for quarts. Makes 6 pints This salsa recipe is easily tweaked to suit nearly any taste. Just keep the amount of low acid vegetables the same. Those 4 cups of peppers and onions can be more onions, less peppers, any color of pepper. If you add more hot peppers, reduce the amount of something else. Leave out the sugar if you think it's too sweet. Taste, taste, taste. (grin) Remember, it will get a little hotter upon sitting for a couple of weeks, and I often use a combination of jalapenos, habaneros, serranos or whatever hot peppers I can get my hands on. You can keep the tomato sauce and paste or leave it out, your choice. I only use it for the texture, I like thick and chunky salsa. Happy Canning. Annie

I'm not sure exactly what you are looking for. "Shelf stable" meaning you want to can and process these already frozen peaches in some way? Not really recommended for several reasons including quality as they will turn quite soft, even mushy. But there are many pickled recipes for them available in BBB and at NCHFP if texture quality isn't an issue. Pickled peaches, fruit relishes and chutneys, etc. But then you say "out of refrigeration" for several days. So something shelf-stable isn't necessary as refrigeration wouldn't be relevant to shelf stable things. Could you clarify please? On the other hand they can be used in many gift baking recipes - breads, cakes, tortes, tarts, turnovers, etc. Dave