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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Oven Peach Butter
 DVO Recipe Center
Makes: 3 half-pints



12 cups peeled, pitted, sliced peaches (about 8 pounds)
4 cups water
3 tablespoons lemon juice
1/2 cup honey


Combine sliced peaches and water in a large pot. Cook over medium heat until peaches are soft, about 20-25 minutes. Stir frequently to prevent scorching. When fruit is tender, add lemon juice and honey and stir to combine. Put the peach mixture through a food mill, blender, or food processor and blend until smooth.

Pour and divide the puree into two 9x13" baking pans. Bake uncovered for 1 hour at 325 F. Continue baking, stirring every 15-20 minutes, or until the butter is to desired thickness (approximately 1 to 1-1/2 more hours). Look for your peach butter to be thick, finely textured, and a rich reddish-amber color.

Ladle into hot, sterilized half-pint jars, leaving a 1/2-inch headspace. Adjust lids. Process in a boiling water bath according to altitude. Half-pint or pint jars: (0-1000 ft) 5 minutes; (1,001-6,000 ft) 10 minutes; (above 6,001 ft) 15 minutes.

If desired, you can add nutmeg and cinnamon to the puree. Add 1/2 teaspoon of each to every 3 cups of puree.

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