urbandryad

Filled the pot with ripe peaches (roughly 4L peach puree) and put in several jalapenos, along with roughly 1/4c whole mustard seeds, roughly 1/4 cup cider vinegar, a couple drops liquid smoke, a very healthy long glug of Worcestershire sauce, and salt to taste. Will immersion blend, cook down, can.

Tastes great so far, needs some simmering.

Edited to add: added 1.5 cups sugar, another several drops of liquid smoke, and a very generous long glug of molasses. It's really good.

So, I've achieved my goal of 180 jars, one for each day of a six-month winter. Last night I did a recipe of my own invention, Rose Peaches (Slice a bunch of peaches, put some sugar and honey on them and mix together with a tiny bit of rose essential oil, let sit awhile till the syrup covers them, mix in a generous dollop of lemon juice, can for 10min). I also made another batch of sweet zucchini relish. That added 17 and 13 jars, respectively, and I water-bathed my 11 cans of grape juice.

HOWEVER, Julia is getting more peaches next week, and I've discovered the punk domestics site. I clearly need to make Peach Jam with Sasparilla Root (I have the root just hanging out waiting): http://cookcanread.wordpress.com/2013/08/20/peach-jam-with-sarsaparilla-root/ and I'd like to make a peach habanero jam too. So I'm not done with peaches yet.

I have no salsa yet, and I found a Zucchini Salsa Verde recipe: http://sweetdomesticity.blogspot.ca/2012/09/zucchini-salsa-verde.html which is pretty exciting.

And I'm going to make a half-batch of Tomato Jam http://www.letsgivepeasachance.com/2012/08/tomato-jam.html with my CSA tomatoes, for gifts, as well as popping a couple cuke slices and green beans from the box into a brine for mixed pickle jars (I am so fond of mixed pickle jars).

Then there's that chocolate plum jam recipe which I can't stop thinking about, though there are no prune plums yet (soon!) http://growitcookitcanit.com/2012/05/11/gratitude-improved-chocolate-plum-jam/

Etc, etc.

Roundup of this week's farm canning was mostly a zesty dill green bean -- we did 60 jars straight beans, then just started chopping to get through more. You know, straight ones for the people who eat one at a time in cocktails, chopped for the rest of us. The jars had 1tsp dill seed, one clove garlic, and 1/4 tsp cayenne. Brine was just 2.5 cups water, 2.5 cups vinegar, 1/4 cup salt.

Oh, but I was also in canning the day before that, we did a whole bunch of green tomato pickles. The green sausage tomatoes weren't very good, so we turfed the plants and pickled everything on them, from very green to basically ripe (they're very firm tomatoes anyhow).
We used http://www.gardenbetty.com/2011/08/four-ways-to-pickled-green-tomatoes/ recipe, without the curry powder, just cumin, ginger, and allspice (2 allspices per jar). The green sausage tomatoes cut into beautiful coins that look fabulous, super curious how they'll turn out when done pickling.

And... I discovered the punk domestics website. It's pretty rad.

So the butter-spiced peach recipe (actually a nectarine recipe, I substitute peaches and scrub fuzz off but don't peel)is out of this world good. I put it in 250ml jars for breakfasts over the winter, and am trying to get nectarines in addition to peaches to make MUCH MORE. Recipe at http://www.food.com/recipe/butter-spiced-nectarines-484182 Note I went a little light on the spices, but used organic cinnamon and fresh-grated nutmeg.

I am in the process of putting up 35 lbs of cukes into pickles, some using Elizabeth's recipe in the previous post, some using a 4cup vinegar, 4 cup water, 1/3 cup salt, 1/2 cup sugar brine with dill seeds put into the jars. I opened and ate nearly a full 500ml jar from the farm canning session today, so I really like the recipe. It's nice and light and balanced, if not quite as dilly as I'd like. I'm using any less-perfect cukes for the cooked pickles, on the assumption that the slightly older or darker ones will be more worrisome to ferment.

Cooked pickles are mostly going 50/50 in 500ml jar with sliced cukes, green beans and dill, so I can just pull out one jar and take it for lunch with a little variety. Making a couple smaller jars of beans - I realize that since I'm just eating them, not putting them in cocktails, they don't have to all be lined up long and perfect in the jars. It's going a bit faster with that realization.

Funny enough, the real bottleneck right now is waiting for the water to cool from Elizabeth's pickle recipe. Water needs to be boiled, then salted and cooled-- and it's taking forever to cool for me to pour over the pickles. Who knew, right? Packing the jars is just fine with some company and Burn Notice.

The peaches go ultra fast to cook, but need to ripen. I'm picking over the box once every day or two, choosing the ripest by smell mostly.

PS 35 lbs is a lot of cucumbers.

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Entries tagged with peaches

Peach jalapeno BBC sauce

180/180!

Pickles x 2 and Some Peaches

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