it’s all about peaches here.
they were so easy to pick…so easy to fill bag upon bag. and then, there they were sitting on my counter, silently intimidating me…inviting hoards of fruit flies to crash my kitchen- something had to be done.
3 pints of peach salsa…I adapted this recipe from allrecipes.
- 4 cups fresh peaches – peeled, pitted and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper – I used yellow and green
- 4 jalapeno peppers, minced – I used fresh serranos
- 1/4 cup chopped fresh cilantro – I omitted
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/4 cup distilled white vinegar
- 1 teaspoon grated lime zest – I also added the juice from the lime
- 1/4 cup white sugar – I omitted this
- 1 (49 gram) package light fruit pectin crystals –I omitted this
- 3 1/2 cups white sugar – I only used 1 cup
bring to a boil in an enamel or stainless steel heavy pot. boil 1 minute. remove from heat and stir for 5 minutes. boil in water bath for 10 minutes.
5 pints of peach butter. I followed the recipe for baked peach butter in Stocking Up by Carol Hupping. you can see my helper eying the yumminess!
peach frozen yogurt. for this batch, I used 1 quart container of stonyfield farms 0% fat french vanilla and a pint container of stonyfield’s okios greek plain yogurt. I added in about 1/2 cup of sugar. and several ripe peaches which had been peeled, chopped and mashed. I used my countertop cuisine art maker and it took about 25 minutes. yum yum yum.
I also made peach leather in my dehydrator. and my 2 year old devoured almost all of it immediately. sigh. I also used Stocking Up for this recipe.
I also froze a gazillion peaches to use for smoothies…which we make almost daily.
and since I was already preserving/baking up a storm,
2 quarts of sweet and spicy pickles. juries still out on these guys. I wanted my grandmother’s recipe- but she couldn’t find it. so I tried this recipe. a bite this afternoon told me they were neither as sweet or as spicy as I was envisioning…so I added another tablespoon of sugar to each jar and am going to add some of those fresh serranos!
a dozen banana-blueberry muffins because I had some seriously ripe bananas and as I may have mentioned in the beginning of the post- fruit flies are unpacking their bags for the long haul around here. I used the recipe for banana-blueberry-poppyseed muffins in Feeding the Whole Family by Cynthia Lair…omitting the poppyseeds because I didn’t have any and using oats for half the cornmeal called for because I ran out!
and because the kids adore making this, all by themselves, these days and because I’ve got tons of lemons hanging around,
the good news: I feel like a homesteading champion today (I know, I know…it wasn’t THAT much). but I succeeded in my first solo canning task and put quite a bit by.
the bad news: there are still more peaches ripening to take care of and the fruit flies are showing no signs of retreat!