Peach canning season is in full swing!

8/15/18 Cook’s Corner

Betty Kaiser

Last week I was out at Detering Orchards in Harrisburg to pick up some peaches for canning. Just one box of peaches and a few ears of corn for dinner. The lady being checked out ahead of me was a different story. She had big boxes and bags of berries, green beans, peaches, plums and everything else that wasn’t nailed down. It took two shopping carts to get her inventory to the car. Obviously, she had a big family or was just a serious canner.

I am a selectively lazy canner. Canning is hard work and I do as little as possible. Pioneer women were amazing. There were no grocery stores to run to for a can of pears if you didn’t put them up the previous summer They were smart, thrifty and tired after working together to process hundreds of cans of meat, fruit and vegetables. We are so blessed.

I learned to can (in jars) back in the late 1970s thanks to my neighbor Sallie in Ventura, Calif. She and Jim were married at the turn of 20^th century and lived for awhile in a sod hut in Texas. Talk about pioneers! Later, they moved to different cities because of Jim’s job as an engineer with Kaiser Gypsum plants. But everywhere they moved, Sallie canned. And when they got to Calif. she taught me how to “put up” tomatoes, apricots, apples, peaches, green beans and more.

Fortunately, my husband Chuck has always been willing to help. At the end of a long day at our restaurant, when we were both pooped, we began canning together. At that time, rural Ventura was surrounded with fields and orchards so produce was readily available. Somehow, my hubby always found time to grow tomatoes and I purchased fruit and veggies from local stands.

My first canning project was a disaster. Deep in a nearby canyon was a U-pick apricot orchard. One hot summer day after work, we picked several bags of dead-ripe apricots. By the time, we got home they smelled wonderful. Inside the bags, they were hot, squished together and unusable. Note to self: Do not pick dead-ripe fruit!

So far this summer I have put-up frozen strawberry jam, blueberries, peaches and green beans. There’s only two of us eating at home most of the time, so my inventory is small. I seldom put up more than 36 jars of anything. Still, it’s work. This year I decided to not wait for the freestone peaches but to go with the semi-cling Suncrest peaches. Note to self: next year go with the freestone.

Now, if you’re not a canner...Do not despair. I freeze my blueberries and sometimes a few peaches in a sugar mix. They keep well. The following recipes are for pies that I picked up from Detering’s years ago. Mr. and Mrs. Detering are gone now, but the family carries on the business and her recipes are timeless. I especially like her suggestions on how to combine peaches with other fruits. Be sure and check out the easy turnover recipe. Enjoy!

MARIES’S EVERYDAY FRESH PEACH PIE

5 cups sliced fresh peaches (about 8 medium size)

¾ cup sugar

2 tablespoons tapioca

1 tablespoon lemon juice

1/8 teaspoon cinnamon

Dash of salt

1 tablespoon butter, cut into bits

Pastry for two=crust 9-inch pie

1 teaspoon sugar (to top pie crust)

Preheat oven to 400° F.

Mix first 7 ingredients. Line 9-inch pie pan with pastry. Pour in peach mixture. Cover with top crust. Seal, flute, prick with fork. Brush lightly with cold water. Sprinkle with sugar. Bake on lowest rack in oven for 40-50 minutes.

Peach Pie Variations

Peach Strawberry Pie: Use 3 cups sliced fresh peaches and 2 cups fresh strawberries, halved. Use ¼ teaspoon almond extract instead of cinnamon.

Peach Dark Berry Pie: Use 3 cups sliced fresh peaches and 2 cups blueberries or black berries.

Peach Apple Pie: Use 3 cups sliced fresh peaches and 2 cups apples.

Peach Pear Pie: Use 3 cups sliced fresh peaches ad 2 cups sliced pears.

DIANE’S FRESH PEACH TURNOVERS
(Recipe as found

Preheat oven to 425° F.

Filling:

3 cups sliced peaches with the juice drained off

1/3 cup sugar

1 tablespoon flour

1/4 teaspoon cinnamon

Mix sugar, flour and cinnamon together. Pour over peaches, gently mix all together and set aside.

Crust:

Sift together:

2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt

Mix well and stir into flour mixture:

3/4 cup shortening, 1 egg yolk and 1/2 cup hot water

Cut crust into 5-inch squares ¼ inch thick. Put on pan and add as much filling as needed. Fold crust to a triangle. Press edges together. Bake 40 min. After cooked you may pour icing over them. Makes 7-9 turnovers.

Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner

 Contact her email at bchatty@betty Kaiser.com

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Zucchini is here!

8/18/18 Cook’s Corner

Betty Kaiser

Zucchini anyone?

Today’s column is all about zucchini. My husband has already walked in the house multiple times this month announcing that “Zucchini man is here!” All winter long I yearn for fresh zucchini and now I’m overwhelmed! It is in full swing so it’s time to dig out my recipes and decide how many ways we can enjoy it this summer.

One of today’s recipes is for stuffed zucchini. It was born in the 1980s when a customer walked through the door of our restaurant and gifted us with some huge 22-inch long zucchinis. “See what you can do with these,” he said. We came up with a variable ingredients stuffed Bell Pepper type filling and it immediately became our best-selling summer lunch special.

The other recipes are for simple side dishes because...who likes to cook in this heat? The final two are my favorite way to eat zucchini—a chocolate cake and a simple sweet bread that is great for breakfast, lunch or dinner. Enjoy!

FYI: You will love today’s first recipe because it has nothing to do with cooking! Many years ago, I solicited zucchini recipes from readers. I still have dozens of them in my file. This one was from my friend Carol Pryor. She left this earth too soon but I still laugh every time I read her tongue-in-cheek advice:

BEST ZUCCHINI RECIPE EVER

(Carol Pryor 2001)

1 bushel zucchini

1 raincoat

1 pair of sunglasses

A moderately fast car

                           

Directions: Go to s busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away FAST before you are discovered!

CORN and ZUCCHINI MEDLEY

4 slices bacon

2 cups chopped zucchini

1-1/2 cups fresh corn

1 small onion, chopped

Salt and pepper

¼ cup Jack Cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon on paper towels, reserving 1 tablespoon of drippings. Crumble bacon and set aside.

Sauté the zucchini, corn and onion over medium heat in the bacon drippings until tender-crisp, about 10 min. Season with salt and pepper. Mix in half of the crumbled bacon and spoon vegetables into a serving bowl. Sprinkle with cheese and remaining bacon. Serves 4-5.

ZUCCHINI GARDEN SALAD

4 tomatoes, chopped or cut into quarters

1 medium zucchini, sliced and then halved

Fresh basil (or dried)

Salt and pepper

1/3 cup red onion, minced

Italian Dressing to taste

Mix all ingredients in a bowl and refrigerate. Serve cold on a bed of lettuce.

KAISER’S COUNTRY DINER STUFFED ZUCCHINI

1 huge zucchini

1 pound ground beef

1 onion, diced

½ bell pepper, diced

1 cup cooked brown or white rice

2 8 ounce cans Hunts tomato sauce with basil, garlic and oregano

Other seasonings: garlic salt, pepper, basil, Tabasco

Preheat oven to 350° F. and line a baking pan with foil

Wash and split the zucchini lengthwise. Scope out the middle and discard. Steam the shells in the microwave about 3-4 min. Drain and set aside.

Cook the ground beef, onion and bell pepper in a skillet until meat is done. Drain well. Add the rice and 1 can tomato sauce to the meat mixture with other seasonings as desired. Spoon into the zucchini shells and top with the other can of tomato sauce and your choice of cheese. Bake 30 minutes or until hot and cheese is melted. Serves 8 or more depending on size.

CHOCOLATE-ZUCCHINI CAKE

Southern Living 2002

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 large eggs

3 cups granulated sugar

3 (1-ounce) unsweetened chocolate baking squares, melted

1 1/2 cups vegetable oil

3 cups grated zucchini (about 5)

1 cup pecans, chopped

Powdered sugar

Preheat oven to 350° F.

Combine first 4 ingredients and set aside. 

Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

Bake 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving. Serves 12.

Kaiser’s Country Diner Zucchini Bread

Preheat oven to 350° F.

Beat together until blended:

3 eggs

2-1/4 cups sugar

1 cup vegetable oil

2 cups grated zucchini

Add:

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 teaspoons cinnamon

Spray 2 large or 3 small loaf (bread) pans with cooking oil.

Bake 1 hour or until a tester comes out clean. Cool, slice and serve at breakfast, with luncheon salads or a bedtime dessert.

Contact Betty Kaiser’s Cook’s Corner by email bchatty@bettykaiser.com