Juice can get pricey. Our juice was running low, and instead of buying more, I simply added 2 free ingredients and our juice bottle was suddenly full again! One of these is all that yummy but syrupy sweet juice left in the bottom of a can of peaches. It's a shame to just throw it away, now you don't have to. This was tested and approved by 3 kids so far, so I was happy, and it saved me a trip to the store!
Start with a large bottle of apple juice, about 1/2 empty. Add about 3 cans of leftover peach juice (a funnel works great!), and as much cold water needed to fill your bottle to the top again. Replace cap, shake vigorously, enjoy!
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I have made several peach cobblers using canned peaches. When I drained the peaches I hated throwing the juice from the can down the drain. It seems like a waste of money, so I freeze it. I now have several frozen bags of sweetened peach juice. What recipes can you share that I can use them in? Thanks!
By Nena5 from Hopewell, VA
You might be able to use it to make 'jelly', just omit the sugar, and use the pectin products. I do know that if you bake, you can use the juice in place of the water or milk called for in the recipe. I did that just last night with some pineapple juice.
Use it in your cobblers. I thicken the juice with cornstarch and sugar and add nutmeg to my peach cobbler along with some pats of butter.
This is not really juice. It is very thick high fructose corn syrup and you really should just pour it down the drain. The liquid in "lite" peaches is pear juice with a small amount of high fructose corn syrup.
I have looked high and low, and can't find (or discover through trial and error) a method of cooking and thickening, the canned fruit juice to then use in a cobbler. If you do nothing, it's just too runny. I want that thick almost jam-like juice around the fruit like my grandmother used to make, but she's gone and I can't ask her.
By Vickie
Drain the fruit, and put juice in a saucepan.
In a small bowl, combine 2-3 teaspoons of corn starch with enough of the fruit juice to make a soft paste.
Have you tried cooking it with arrowroot? (generally cheaper at a health food store than a grocery store). Arrowroot makes a clear "sauce" and thickens like cornstarch or flour.
The first person said to use 2/3 teaspoons of cornstarch mixed into enough of the peach juice to make a paste and stir over heat then pour into peaches. Can I use plain flour if I haven't got cornstarch and what effect will it have in the pie?
Use arrowroot or cornstarch. It thickens better than plain flour.
If you use plain flour it leaves a pasty taste in the juice. You need to use cornstarch and make sure you cook this well and get out all the lumps.
If you use plain flour as a substitute for cornstarch, you'll need to use more flour than you would cornstarch. Typically, you'd double the amount. This will result in a thicker, heavier mixture and possibly may make the pie filling taste pasty.
