Tuesday, June 18 2013, 10:48 AM MDT
Chef Bryan's Biscuits With Peach Jam
As Aired On September 28, 2012
Recipe Courtesy Chef Bryan Woolley
Biscuit Dough Ingredients:
4 cups all purpose flour
2 tbsp Baking Powder
2 tbsp sugar
1 tsp salt
3/4 cup lard, shortening, or butter
1 cup milk (more or less)
1.) Combine all dry ingredients into a bowl and mix together.
2.) Cut cold fat into dry ingredients until it resembles corn meal
3.) Add just enough milk to pull powder mixture into a soft dough.
4.) Roll out onto a floured surface.
5.) Cut into biscuits.
6.) Bake in a preheated 350 degree oven for 15 minutes or until golden brown.
Peach Jam Ingredients:
4 cups finely chopped peaches (about 3 pounds peaches)
¼ cup fresh lemon juice
1 package powdered pectin
5 cups sugar
Yield: About 6 half-pint jars
1.) Place finely chopped peaches into a heavy bottom sauce pan.
2.) Add the fresh lemon juice and pectin. Bring mixture to a full boil.
3.) Add sugar and bring to a full boil and continue to boil for about 1 minute. Skim the surface.
4.) Divide freshly prepared jam between your 6 half pint jars. Leave a ¼ inch headspace. Firmly secure two-piece metal canning lids.
5.) Place into a boiling water canner and process at a full boil for 10 minutes. (see below for full instructions)
Follow these steps for successful boiling water canning: (Excerpts taken from University of Georgia. Preserving Food: Using Boiling Water Canners)
(Read through all the instructions before beginning.)
1. Before you start preparing your food, fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
2. Center the canner over the burner and preheat the water to 140°F. for rawpacked foods and to 180°F. for hot-packed foods. You can begin preparing food for your jars while this water is preheating.
3. Load filled jars, fitted with lids, into the canner one at a time, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.
If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the canner, you can load jars onto the rack in the raised position and then use the handles to lower the rack with jars into the water.
4. Add more boiling water, if needed, so the water level is at least one inch above the jar tops. For process times over 30 minutes, the water level should be 2 inches above the jars.
5. Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously.
6. Set a timer (after the water is boiling) for the total minutes required for processing the food.
7. Keep the canner covered for the process time. The heat setting may be lowered as long as a gentle but complete boil is maintained for the entire process time.
8. Add more boiling water during the process, if needed, to keep the water level above the jar tops.
9. If the water stops boiling at any time during the process, turn the heat on its highest setting, bring the water back to a vigorous boil, and begin the timing of the process over, from the beginning (using the total original process time).
10. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
11. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
12. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
13. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
14. Wash jars and lids to remove all residues.
15. Label jars and store in a cool, dry place out of direct light.
(Copyright 2012 Sinclair Broadcasting Group.)