Nose-to-tail, the tradition of using the entirety of a slaughtered animal is nothing new. Nor is the frugal nature of the home cook (which I strive to be) who makes the most of everything they can. But this technique was completely new to me. Taking the scraps from a peach canning project that were destined for the compost (or worse, trash can) and turning them into utter indulgence is a thing of beauty.
Last weekend, we headed to our favorite u-pick farm to get a mess load of peaches to last us through the year until next peach season. A bushel or about 50 pounds, doubling last year’s half-bushel. About 25 pounds of those peaches ended up in quart jars – 11 to be exact. And if you’ve ever canned peaches before, you know the best way to do it is to quickly blanch and peel them. Well, 25 pounds of peaches begat about 5 pounds of peels. Well, not exactly. But you try peeling 25 pounds of peaches in one shot. By the end, you too might start using a knife on the tough-to-peel ones and end up with a little bit of flesh attached to those peels.
Five pounds is a lot of anything just to throw away, so thanks to the peach peel butter recipe, that 25 pounds of peaches that begat 5 pounds of peels (and some sugar and time) begat another 7 cups of a beautiful amber, slightly sweet peach butter that is a thing of beauty. Note, there’s no actual butter in a fruit butter. I imagine you could turn this into jam with some pectin, but I’m happy with what I’ve got.
I tweaked a few things with the original recipe. I used much less sugar. To the 5 pounds of peels, I added about 2 1/2 pounds of sugar. And I used a 1/2 teaspoon of citric acid, because I didn’t have any lemons, and because, well, I have citric acid. I then simmered this for 8 hours till it all broke down. A full work day. I put it on the stove at the beginning of my work-from-home day, stirring and tasting every once and while, and took it off the heat at the end of my day. (I’d guess you could probably use a slow-cooker instead of the stove.) I ended up with 7 cups, 5 of which went into 8 oz. jelly jars to be processed in a water bath for 10 minutes. (The Ball Book lists 10 minute processing time for their fruit butters, so I’ll take the chance.) The other 2 went straight into a pint jar for the fridge. Imagine this stuff on ice cream or in or on a pie or on toast or just from a spoon straight from the jar. Good stuff.
So, there you have it, real pit-to-peel cooking.