Come learn how to make homemade fruit leather – a tasty, chewy, all-natural snack! My flexible recipe is easy to make with any of your favorite fruits. Using only two or three ingredients (and no refined sugar) this recipe is much more natural and nutritious than store-bought fruit leathers or fruit roll ups too. I’ve included tips to make fruit leather in the oven or a dehydrator, though I’ve found using a dehydrator is the most efficient and easy option. I love to use this recipe to preserve fresh fruit from our garden – including peaches, plums, apricots and more. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Tips to Make the Best Fruit Leather For the best flavor and texture, I recommend using ripe or even slightly overripe fruit. Juicy, soft fruit will be the easiest to blend! While fresh fruit is ideal, you can also make fruit leather with defrosted frozen fruit. To make the most visually appealing fruit leather, I suggest using colorful fruit (like strawberries, peaches, apricots, plums, or nectarines) and/or mixing them with more bland-looking ones that are prone to turning brown (like apples, bananas, or pears) instead of using those alone. The National Center for Home Food Preservation also suggests adding a little applesauce to the mix, which can decrease tartness, extend shelf life, and make homemade fruit leather more smooth and pliable. Spice it up! Beyond the basic recipe, I enjoy adding warm spices to my fruit leather – such as cinnamon, ginger, nutmeg or pumpkin pie spice. Start with just 1/4 to 1/2 a tsp. You could also add 1/2 a tsp. of vanilla or almond extract. RELATED: Love drying fruit? Get tips on how to dehydrate apples (hellooo cinnamon apple chips and chewy rings!), how to dry apricots, or the the best dried persimmons. Best Fruits to Use Here are some of the best fruit ideas for homemade fruit leather. Try this recipe using just one type of fruit, or have fun mixing two or more! Stone Fruit: Peaches, apricots, plums and nectarines are some of my personal favorites to use – especially homegrown. They’re sweet, juicy, high in natural pectin, and create a perfectly smooth and pliable fruit leather. Berries: Strawberries, blueberries, raspberries, blackberries, and mulberries make beautiful, vibrant-colored fruit leather. Some berries can be a bit tart on their own but pair perfectly with sweeter fruits. Berry seeds may yield a more rustic texture unless you strain the puree before drying. Apples and pears are both popular bases for fruit leather, often combined with other fruits to enhance the flavor and texture (to make it more thick, sweet and smooth). Tropical fruits: Try pineapple, mangoes, papaya, guava, and more! Mangoes and papayas are especially thick, smooth and creamy – perfect for fruit leather. Overripe bananas are a great addition to our fruit leather recipe (an excellent thickening/binding agent) though their color isn’t quite as pleasant on their own. Try mixing banana with blueberries, strawberries, or other colorful fruit. Other: I also love to use our homegrown persimmons, pineapple guavas, and soft, juicy figs (they’re nothing like the hard dry figs you find in the grocery store). Finally, I DON’T recommend using extra-watery fruit like watermelon, grapes, or oranges on their own. The puree will be too runny (and take an extra long time to dry) but can be mixed with other thicker fruits. Supplies Needed Blender or food processor Food dehydrator (preferred), or oven and baking sheets. A 13×18″ rimmed baking sheet works well. Parchment paper or silicone tray liners* – like these silicone baking mats for the oven, or these silicone liners for Excalibur dehydrators Air-tight container for storage *I’ve tried both and found that parchment may wrinkle and look a little more rustic compared to silicone mats, but is easier to peel off once dried. Homemade fruit leather will also dry a little faster on parchment since it’s more breathable than silicone. Parchment tends to wrinkle as the fruit puree dries and shrinks, but peels off easily after drying! Ingredients YIELD: This recipe will make enough fruit puree to fill two 15×15″ dehydrator trays or one 13×18″ baking sheet of fruit leather. Scale up or down as desired! I often double the recipe. 4 cups fresh ripe fruit, chopped 1 Tbsp lemon juice. Don’t skip this! The lemon juice helps to brighten and balance flavors, and also prevents darkening and preserves the color of the fruit. Optional: 1-3 Tbsp honey, maple syrup, or agave syrup for a little extra sweetness* *PRO TIP: When I have them on hand, I sometimes like to use 1 or 2 pitted dates or half a banana instead of (or in addition to) honey or syrup. Dates and bananas sweeten and thicken the fruit leather, which is especially helpful when I’m using extra-juicy fruit like plums or grapes! Instructions 1) Prep and Blend Gently wash the fruit under cool water, and remove the peel if needed (such as bananas, kiwi, or other fruit with inedible skin). Otherwise, I like to leave the skin on for things like peaches or apples. It’s all going to get blended up anyway, and the skins add a lot of good fiber and other nutrients! Cut and measure out 4 cups of chopped fruit into a blender or food processor, along with 1 tablespoon of lemon juice and 1 to 3 tablespoons of optional honey or maple syrup. Blend the fruit into a smooth puree. When working with thick or less juicy fruit, use your blender tamper to press down as needed. 2) Spread On Trays This fruit leather recipe should fill about two dehydrator trays or one standard baking sheet. Line the dehydrator trays or baking sheets with parchment paper or a silicone mat. (Do not use waxed paper or tin foil.) Use a flat spatula to spread the fruit puree evenly across the lined dehydrator trays or baking sheet, aiming for about 1/8 to 1/4″ thick. Keep in mind it will get much thinner as it dries and excess moisture evaporates! PRO TIP: Since the fruit leather tends to dry from the outer edges of the tray first, be sure to spread the fruit puree just as thick around the sides as you do in the center of the tray. I’ve found that keeping the outer edges nice and thick also makes it much easier to peel up once it’s dry. (Thin edges are more prone to splitting or sticking.) 3) Dry (Dehydrator or Oven) Dry in a food dehydrator set to 135-140ºF (medium heat) for 6 to 8 hours. OR dry in the oven on the lowest temperature setting (150-200ºF) for up to 8 hours or longer. If baking multiple sheets, rotate the trays every 2 to 3 hours. Drying times can vary depending on your oven (or food dehydrator), temperature, type/thickness of fruit, etc – so start checking the doneness of your fruit leather after 3 to 4 hours. The fruit leather is done once it’s fully dry but still pliable. The surface will appear shiny, and it will feel slightly tacky to the touch but not overly sticky, wet or gooey. Remember that the outside edges will dry faster than the center. Allow the homemade fruit leather to fully cool before removing it from the trays. 4) Roll and Store Gently peel the fruit leather away from the silicone mats or parchment paper and use a knife, pizza cutter or kitchen scissors to cut the sheet into strips of your desired size. You could also use cookie cutters to create fun shapes for the kiddos! Roll up the leather strips into individual rolls. You can roll them with a strip of parchment paper to prevent sticking, though I haven’t found that necessary. Instead, I lay pieces of parchment paper between stacks of several rolls in my storage container – see the photo below. Store in an airtight container or ziplock bag in a dry, cool, dark location. Homemade fruit leather should last at least 1 month stored in the pantry at room temperature. In my experience they can stay good for several months or longer, though we usually eat them before then! Refrigeration can also help extend the shelf life. Wrapping individual rolls with parchment is great for packable, on-the-go snacks. My favorite storage method: placing the rolls between layers of parchment paper in an airtight glass container with a lid. Enjoy! I hope you enjoy making homemade fruit leather just as much as I do, and have fun experimenting with various flavor combinations. Please leave a review below once you give the recipe a try! You may also like: The Best Peach Butter Recipe Simple Low Sugar Apricot Jam Strawberry Rhubarb Jam Recipe Spiced Apple Butter Recipe Easy Fruit Shrub Recipe (Drinking Vinegar) Print Easy Homemade Fruit Leather (Roll Ups) Use a dehydrator or the oven to make delicious, chewy, all-natural fruit roll ups! It's easy to make homemade fruit leather with only two or three ingredients: fresh fruit, lemon juice and optional honey or maple syrup – no refined sugar added. Course Preserved Food, SnackKeyword fruit leather recipe, homemade fruit leather Prep Time 15 minutes minutesDrying Time 6 hours hours EquipmentBlender, or food processorFood dehydrator (preferred), or oven and baking sheetsParchment paper or silicone tray linersAir-tight container for storage Ingredients4 cups fresh fruit, chopped (peeled only if needed) The best fruit options include peaches, plums, apricots, nectarines, strawberries, blueberries, mangoes, and papaya. Apples, pears, and overripe bananas are also a great addition to enhance flavor and texture, often mixed with more colorful fruit. Avoid watery fruit like watermelon, grapes or citrus unless mixed with thicker fruit.1 Tbsp lemon juice helps preserve the color of the fruit, prevent darkening, and enhance flavor1-3 Tbsp honey, maple syrup or agave syrup (optional) or add 1-2 pitted dates or 1/2 an overripe banana as a natural sweetener InstructionsPrepGently wash the fruit under cool water, and remove the peel if needed (I like to leave the skin on most fruit)Cut and measure out 4 cups of chopped fruit into a blender or food processor, along with 1 tablespoon of lemon juice and 1 to 3 tablespoons of optional honey or maple syrupBlend the fruit into a smooth puree.Line the dehydrator trays or baking sheets with parchment paper or a silicone mat. Do not use waxed paper or tin foil. (4 cups of fruit puree should fill about two dehydrator trays or one standard baking sheet)Use a flat spatula to spread the fruit puree evenly across the lined dehydrator trays or baking sheet, aiming for about 1/8 to 1/4″ thick. Make it just as thick around the edges as in the center, and keep in mind it will get much thinner as it dries and excess moisture evaporates! DryDry in a food dehydrator set to 135-140ºF (medium heat) for 6 to 8 hours OR dry in the oven on the lowest temperature setting (150-200ºF) for up to 8 hours or longer as needed. If baking multiple sheets, rotate the trays every 2 to 3 hours.Drying times can vary so start checking the doneness of your fruit leather after 3 to 4 hours.The fruit leather is done once it’s fully dry but still pliable. The surface will appear shiny, and it will feel slightly tacky to the touch but not overly sticky, wet or gooey. The outer edges will dry faster than the center. Roll and StoreOnce it fully cools, gently peel the fruit leather away from the silicone mats or parchment paper and use a knife, pizza cutter or kitchen scissors to cut the sheet into strips of your desired size. Roll up the leather strips into individual rolls. You can roll them with a strip of parchment paper to prevent them from sticking together, though I haven’t found that necessary. Instead, I lay pieces of parchment paper between stacks of rolls. Store in an airtight container or ziplock bag in a dry, cool, dark location (room temperature is fine) where it should stay for at least 1 month, possibly several months. Refrigeration can help extend the shelf life. The post Easy Homemade Fruit Leather Recipe (Dehydrator or Oven) appeared first on Homestead and Chill.

Read the original post "Unleavened Bread Recipe (Communion Bread)" on A Modern Homestead. This simple unleavened bread recipe is perfect for communion, Passover, or any time you need a quick bread that uses just a few pantry ingredients! With no yeast and no rising time, it comes together in minutes and bakes up with a simple, slightly crisp texture that is just right for breaking and sharing! Make... Read More The post "Unleavened Bread Recipe (Communion Bread)" appeared first on A Modern Homestead.

If you’re looking for a fun new way to preserve fresh peaches, you’re in the right spot! Come learn how to make homemade peach butter – a delicious, smooth, velvety fruit spread that’s amazing with toast, yogurt, and more. It’s easy to make peach butter on the stovetop, though you can also make this recipe in a slow cooker or crockpot too. Inspired by my garden, this recipe blends the best parts of my favorite peach jam recipe and our spiced apple butter recipe. It’s low in added sugar and includes optional warm spices that make it taste like peach cobbler! Peach Jam vs Peach Butter You may be wondering, “what’s the difference between peach jam and peach butter?” so here’s the scoop: Peach jam is usually more brightly-flavored, chunky, and has more sugar added. In contrast, peach butter is silky smooth, uses less sugar, and has deeper, rich fruit flavors – often with caramelized notes and warm spices like cinnamon and ginger added. Also, peach jam is cooked for less time and relies on a reaction between sugar, pectin (natural or added) and acid to help thicken it. Peach butter thickens solely via evaporation during an extended cooking time, which also helps to concentrate the natural fruit flavor. YUM! Tips to Make the Best Peach Butter Choose peaches that are as ripe and soft as possible. Ripe peaches offer the best flavor and natural juices, and peeling underripe peaches is a pain in the bum! If you can’t find good ones at the grocery store, try your local farmer’s market in the summertime. If your peaches are slightly firm and underripe, let them macerate overnight (mixed with sugar and rest, step 2 below) to help them soften and release their juices as much as possible before cooking. You can use a knife to help peel less ripe fruit as needed. I highly recommend using the optional spices in this recipe – they really elevate the peach butter! It reminds me of peach cobbler. Homegrown tree-ripened peaches are hard to beat… but try your local Farmer’s Market! Supplies Needed Large stainless steel stock pot (at least 6 quarts) OR a 6 to 8 quart crockpot or slow cooker Immersion blender (preferred), regular blender or food processor Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Ingredients YIELD: This recipe makes approximately 40-48 ounces of homemade peach butter (about 3 pint jars or 6 half-pints) depending on long you reduce it. 4 pounds of fresh ripe yellow peaches* – peeled, pitted and chopped 2 Tbsp bottled lemon juice* 1/2 cup to 1 cup organic cane sugar or white sugar (sliding scale based on personal preference and how sweet your peaches are.) Even if you use 1 full cup, our recipe is still FAR lower in sugar than traditional canning recipes! See FAQ about using even less sugar below. Optional Spices 1-2 tsp cinnamon 1/4-1/2 tsp ground ginger powder  1/8 tsp ground nutmeg or allspice *CANNING SAFETY NOTES: If canning, do not use white peaches; they have a higher pH and aren’t acidic enough to safely can. Do not skip, reduce, or change the lemon juice-to-fruit ratio. I recommend using bottled lemon juice instead of fresh-squeezed for pH safety. Since I’m an REHS trained in food safety, you can trust that my recipe is pH-tested and safe for canning – but you can also freeze it too. (I’ve unfortunately seen many other “peach butter recipes for canning” online that are NOT actually suitable or safe for canning.) FAQ: Can I use less sugar? Technically, you can reduce the sugar in this recipe even more, but I don’t recommend doing so if you plan on canning it. According to USDA canning experts, “it is safe to make fruit butter without added sugar but the quality really suffers.“ Sugar plays an important role in preserving the color, flavor, and nutrients in peaches that otherwise quickly degrade over time. Without added sugar, canned peach butter will darken considerably and not taste nearly as fresh within a few months – rather than a typical 1-2 year pantry shelf life. On the other hand, storing peach butter in the freezer will naturally slow down the degradation process more than canning, so it’s okay to reduce the sugar if freezing. Stovetop Instructions 1) Blanch and Peel Peaches For the most smooth and velvety peach butter, I suggest blanching and peeling the peaches first (especially if you don’t have a great blender). However, you don’t have to peel them! Instead, you can skip this step, leave the skins on, and make a more rustic homemade peach butter. It may not be as silky smooth, but the skins contain extra nutrients and natural pectin to make it even thicker. Wash the peaches well, and cut a small shallow X in the bottom of each fruit. Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds, then move them to a dry bowl or cutting board. Work in batches as needed, and return the pot to a boil between batches. Once they’re cooled, the skins should slip right off! 2) Chop and Sugar Peaches Chop the peaches and remove the pits. Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well. Ideally, allow the peaches and sugar to sit for at least 30 minutes. This process is called “maceration” – where sugar softens and draws juices out of fruit, exponentially improving the flavor and texture! (I like to get my canning supplies out and ready while I wait.) PRO TIP: When I’m working with slightly underripe fruit, I like to let the sugared peaches sit (macerate) for several hours or even overnight in the fridge to help improve the overall texture and flavor of the peach butter. 3) Initial Cook and Blend In a large pot on the stovetop, combine the peach and sugar mixture, lemon juice, and optional spices. (See slow cooker instructions below.) Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching! Next use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it’s easiest to use an immersion blender (aka stick blender) right in the pot, though you could also carefully transfer the peach mixture into a traditional blender as needed. 4) Reduce to Thicken Return the pureed mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. (Or cook and reduce in a crockpot on low heat for 2-4 hours.) During this time, the peach butter will reduce, darken and thicken. Remember it will also thicken significantly as it cools! Again, stir frequently to prevent burning. I like to use silicone spatula that can help stir and scrape the bottom and sides of the pot. Once the peach butter is cooked to your liking, proceed to canning or freezing instructions below. (Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.) CAUTION: I like to place the lid partially over the pot, which helps to block hot splatters while still allowing steam to escape so the peach butter can reduce. (I also use the lid as a “shield” while I stir.) How to Make Peach Butter in a Slow Cooker Combine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine. Initial Cook: Turn crockpot on high and allow it to cook for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion. Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture. Final Cook: Let the peach butter continue to cook and reduce on low heat (uncovered or with the lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom. Canning Instructions Remove from heat, and transfer the hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/4 inch head space. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a damp paper towel to wipe the rims of the jars clean before adding canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to a pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed. Process for 15 minutes at sea level (see chart below to adjust for altitude.) Remove the canner lid, then wait 5 minutes before removing the jars from the canner. Transfer the jars to a cooling rack and leave undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Peach Butter in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pints, Pints or Quarts15 min2025Table from National Center for Home Food Preservation Freezing Peach Butter To freeze homemade peach butter, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. Leave at least a half-inch of head space to allow for expansion. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze peach butter in wide mouth pint or half-pint glass jars (not regular mouth or quarts, as jars with “shoulders” are prone to cracking in the freezer). Don’t forget to label and date your containers! Defrost in the fridge overnight or at room temperature for a few hours before use. Storage and Shelf Life Store canned, sealed jars of peach butter in a cool dark location – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen peach butter will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, store unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has gone bad. Ways to Use Peach Butter My favorite way to use our homemade peach butter is on top of plain yogurt for breakfast, along with sourdough granola, hemp hearts, nuts and seeds. It’s also amazing in oatmeal. Spread on bread, toast, bagels, biscuits, English muffins, or PBJs. On top of vanilla or coconut ice cream. On waffles, pancakes, or sourdough pancakes. I love to top my pancakes with fruit preserves and pumpkin seeds, pecans or walnuts instead of syrup. With sweet-and-savory snacks or charcuterie boards, paired with goat cheese or cream cheese on sourdough discard crackers or sliced baguette. You could even add a spread of peach butter inside a grilled cheese sandwich! As a part of a glaze, topping, or filling for baked goods. Peach butter is delightful in thumbprint cookies, scones, muffins, or cheesecake. Peach butter compliments savory meat dishes or sandwiches, such as a glaze for pork, turkey, or chicken. Mix it with your favorite barbecue sauce! You can also mix peach butter into homemade salad dressing, marinades, cocktails, mocktails or other beverages. Enjoy! If you try this recipe, please leave a review below! You may also enjoy my spiced apple butter recipe, low sugar peach jam recipe, easy apricot jam recipe, zucchini relish recipe, or my ever-popular cowboy candy recipe (aka candied jalapeños). Print Best Peach Butter Recipe (Canning or Freezer) Full of rich peach flavor and optional warm spices, our easy peach butter recipe is velvety smooth and exceptionally delicious. It's safe for canning or freezing, and can be made on the stovetop or in a crockpot. It's also low in added sugar and can be made without peeling the peaches if you wish! Course Condiment, Preserves, Side DishKeyword homemade peach butter, peach butter canning, peach butter freezer, peach butter recipe Prep Time 15 minutes minutesCook Time 1 hour hourCanning (adjust for altitude) 10 minutes minutes Servings 5 pints EquipmentLarge non-reactive pot (at least 6-8 quart)OR a 6-8 quart crockpot or slow cookerBlender, or food processor (immersion blender preferred)Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Cutting board, knife and measuring cups Ingredients4 pounds ripe yellow peaches, peeled and chopped (do NOT use white peaches if canning)1/2 – 1 cup white cane sugar (sliding scale based on personal preference)2 Tbsp bottled lemon juice (not fresh-squeezed if canning)Optional Spices1 – 2 tsp cinnamon 1/4 – 1/2 tsp ground ginger powder1/8 tsp ground nutmeg or allspiceNOTE: You can safely modify the seasonings or reduce the sugar, but DO NOT change the amount of peaches and lemon juice if canning InstructionsPeel Peaches (Optional)Wash the peaches well, and cut a small shallow X in the bottom of each fruit.Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Work in batches as needed, and return the pot to a boil between batches.Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds. Work in batches as needed, and return the pot to a boil between batches. The skins should now slip right off! PrepChop the peaches and remove the pits.Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well, and let sit (macerate) for at least 30 minutes. You can also let the peach-sugar mixture sit for several hours or overnight in the fridge, which is especially helpful to soften and improve flavor of underripe peaches. Stovetop InstructionsIn a large pot on the stovetop (or in a slow cooker), combine the peach and sugar mixture, lemon juice, and optional spices. Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching. Next, use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it's easiest to use an immersion blender (aka stick blender) right in the pot. Return the mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. During this time, the peach butter will reduce and thicken significantly. Remember it will thicken even more as it cools too!CAUTION: I partially cover the pot with the lid (about halfway on) to block hot sputters as it bubbles and cooks, but still allow steam to escape so the peach butter can reduce as desired. Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker.Once the peach butter is cooked to your liking, proceed to canning or freezing instructions. Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.Crockpot or Slow Cooker InstructionsCombine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine.Initial Cook: Cook on high for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion.Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture.Final Cook: Let the puree continue to cook and reduce on low heat (uncovered or with lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom.Canning InstructionsRemove from heat, and transfer the still-hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/4-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the peach butter to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice. Date and label. Leave at least a half-inch to an inch of head space to allow for expansion as it freezes. Frozen peach butter will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade peach butter should stay good in the refrigerator for one to two months, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. The post The Best Peach Butter Recipe for Canning or the Freezer appeared first on Homestead and Chill.

Read the original post "Small-Batch Corn Relish" on A Modern Homestead. This sweet corn relish is the perfect summertime recipe that lets you enjoy corn at its peak year-round! Sweet, tangy, and packed with flavor, it is delicious on hot dogs, burgers, grilled chicken, and so much more! It’s a small-batch canning recipe, so you don’t need much corn to get started, or you can just... Read More The post "Small-Batch Corn Relish" appeared first on A Modern Homestead.

Read the original post "15 Desserts without Refined Sugar" on A Modern Homestead. Brace yourself. These dessert recipes without refined sugar prove you can still enjoy rich chocolate treats, fruity favorites, and creamy classics using natural sweeteners! This collection is filled with desserts that feel indulgent while keeping things a little simpler! 15 Dessert Recipes without Refined Sugar Something that I hear from some of my readers is... Read More The post "15 Desserts without Refined Sugar" appeared first on A Modern Homestead.