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Mustard Peach Relish (canning questions)

LNG212 Aug 18, 2010 06:27 AM

hi, all -- I found this recipe for Mustard Peach Relish online ( http://cookeatshare.com/recipes/musta... ) and I'm wondering if anyone has tried this or a similar recipe. Does it turn out tasty?

I'm also wondering about the recipe itself. 1) it doesn't say to peel the peaches, should I? 2) I'm a little concerned that it says okay to use paraffin when I thought that is no longer acceptable practice? 3) it doesn't say any processing time, do you think 10 minutes would do it?

Thanks for any feedback. If you have another peach relish and/or chutney recipe, please point me to that as well. The peaches are so great this year that I'm trying to do a lot of different things with them.


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  1. d
    dct RE: LNG212 Aug 18, 2010 12:29 PM

    Peeling is a matter of preference. The peaches need to be minced, so the pieces of peel would be small and they might add some texture. But if you don't like them, then you would have to peel. Most peach jams are peeled.

    Paraffin is no longer acceptable. I would process or freeze. If you use half-pint jars, 10 minutes would be standard. You could do quarter-pint jars which will seal in 5 minutes, but then the jars have to be sterilized beforehand if your processing time is less than 10 minutes.

    1 Reply
    1. re: dct
      LNG212 RE: dct Aug 18, 2010 12:42 PM

      Thanks. Both of your responses are what I was thinking. I may give it a go this weekend. I shall report back.

    2. LNG212 RE: LNG212 Aug 22, 2010 11:06 AM

      Just wanted to report back in case anyone is interested in this recipe ... This is the way I made it (modifying for acceptable canning procedure, etc.).

      First, here is the recipe:
      2 c. Peaches, minced fine
      3 1/4 c. Sugar
      1/2 c. White Vinegar
      2 Tbsp. Dry Mustard
      2 Tbsp. Onion, grated
      1 pouch CERTO liquid fruit Pectin
      I also added a generous pinch of hot red pepper flakes

      In a large saucepan, combine fruit, sugar, vinegar, mustard and onion and hot pepper (if using). Cook and stir over high heat till mix comes to a full boil. Continue to stir and boil for 1 minute. Remove from heat. Immediately stir in liquid fruit pectin and bring back to a full boil for one minute. Turn off heat. Skim off foam. Stir and skim for 5 min to cool slightly. (This helped a lot so that the fruit distributed and didn't float.)

      Pour into sterilized jars. Adjust 2-piece caps. Process in boiling water bath for 10 minutes.

      3 Replies
      1. re: LNG212
        nofunlatte RE: LNG212 Aug 22, 2010 11:31 AM

        This looks interesting, LNG212. Because of the pectin, does this relish actually gel, like jam? Most relishes I've had are quite loose. I'd be interested in hearing how loose/firm the final product is.

        1. re: nofunlatte
          LNG212 RE: nofunlatte Aug 22, 2010 01:06 PM

          Well, the jars are barely cool to the touch right now. But I picked one up and it seems "slosh-y". Much more so than a solid-ish jam. So it looks pretty thick but it definitely moves around in the jar, unlike jam. Perhaps the liquid pectin doesn't set up so solidly like regular pectin?

          You know, come to think of it, I made a peach jam recipe with the liquid pectin and I don't think that set up so firmly either. Maybe it is the liquid pectin. Then again, maybe it's just me. :)

          Whichever, it still looks like it would be a good (quite) loose spread or even a meat glaze for outdoor grilling, etc. Oh, I bet it would be a good spread with grilled cheese (maybe a nice strong aged goat). Okay, now I'm hungry.

          1. re: LNG212
            nofunlatte RE: LNG212 Aug 22, 2010 02:31 PM

            Oh, wow, that would be AMAZING on a grilled cheese sandwich. Now you've got me hungry!

      2. LNG212 RE: LNG212 Aug 22, 2010 11:07 AM

        The flavor of this is quite nice. A little sweet but very peachy and a little spicy since I added the pepper flakes. I can definitely taste the mustard too. I'm not sure why it's called a relish instead of a chutney or even a glaze. I think it will go well with more savory items -- like cheese or even as a bbq-type glaze on chicken.

        It's good and I recommend it.

        8 Replies
        1. re: LNG212
          nofunlatte RE: LNG212 Aug 22, 2010 03:27 PM

          One more question--what was the yield? Did you use 8-oz or 4-oz jars?

          1. re: nofunlatte
            LNG212 RE: nofunlatte Aug 22, 2010 03:41 PM

            I wanted to use 1/2 pint jars but didn't think I'd have enough. It filled 2 full-pint jars perfectly. I like it when a recipe yields a proper amount without a lot of leftover. I was surprised to find a recipe for a small batch -- most of the ball recipes end up being for 8 1/2-pint jars!

            1. re: LNG212
              nofunlatte RE: LNG212 Aug 22, 2010 03:43 PM

              Thanks, LNG212! I figure we'll get a couple more weeks of good peaches here and I think I'll have to try this! Four half-pint jars sounds perfect, too.

              I agree with the large yield of the Ball recipes--that's why I usually halve them!

              1. re: nofunlatte
                LNG212 RE: nofunlatte Aug 22, 2010 04:29 PM

                I'm hoping for a few more weeks of peaches too. I'm going to try that peach & honey recipe you recommended (from the Pomona recipes, yes?). But I really should be doing some other things too. My friends are clamoring for more of the plum chutney that I made last year and the plums are in now. So that's up next too.

                How do you usually halve the Ball recipes? Well, I guess it's easy most of the time (I can do simple math!). But how do you do it when it calls for, say, a package of pectin?

                1. re: LNG212
                  nofunlatte RE: LNG212 Aug 22, 2010 05:35 PM

                  I use a kitchen scale to halve the powdered pectin--works quite well. The Ball powdered pectin is a 57g package, so about 25-27 g will be used for a recipe. I do find that I need to add a tad more fruit to the recipes (maybe an extra 1/8 cup or so) to get the desired yields, though tonight's peach jam (halved standard recipe from the box) yielded 3 half-pints instead of four.

                  1. re: nofunlatte
                    LNG212 RE: nofunlatte Aug 22, 2010 05:51 PM

                    Thanks for the info. Just another to add to my list of reasons to buy a kitchen scale!

                    1. re: LNG212
                      nofunlatte RE: LNG212 Aug 22, 2010 06:09 PM

                      Until then, you can probably use your measuring spoons and halve it by volume.

                      BTW, I am going to have to try that relish! Hope I can find some time this week for it!

                      1. re: nofunlatte
                        LNG212 RE: nofunlatte Aug 22, 2010 07:59 PM

                        Good idea.

                        If you try the recipe, I forgot to mention that I did *not* peel the peaches. I was a) lazy and b) thinking that since it's a relish the peel might give it a little more body. I don't think it mattered - it seems like most of the skin bits became really small (and they look pretty along with the pepper flakes).

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