Puttin em Up!

Me and My Boy!

Pickled Jalapenos

Dilly Beans

This Summer seems to have flown right by.  A lot of that is probably because I had surgery.  I was down and out a lot of the Summer.  I did take Aidan to the zoo.  We had a blast.  I also made sure I got to the farmer's market every Saturday, and my CSA pick up on Tuesdays.  This is the first year in a long time that  I began doing one of my other loves again after a long hiatus....Canning.  I didn't grow up around anyone who canned, I was just drawn to it.  I really missed it.  I have had to take it easy, but it has been like therapy...to me it is calming, and I love creating and making things for other people.  I started with watermelon rind pickles, and since I have made diced tomatoes, salsa, dill pickles, and dilly beans, strawberry jam, cherry jam, pickled jalapenos, apple sauce, peach jam, peaches in vanilla, and hot pepper jelly.  I have also canned kidney beans and chickpeas.  It feels so good knowing what it going into the food that my family will eat this year into the next growing season.  No unknown ingredients, I have become friends with many of the farmers I get my food from.  The milk I make my yogurt from comes from Kimball's, my garlic, and green and wax beans from Polly at Fletcher's Community Farms, tomatoes from Farmer Dave, and Wally's, but the majority came from Jeff at Simone Farms.  Can you say where your food comes from?  To me it is important.  By buying local, you are supporting your community and helping keep small farms and business' alive.  My peaches and pears this week came from my Aunt Lynne's trees.  I am going to share some pictures, and post the recipe for the Peaches in Vanilla!  It is worth the time spent.  Home canned goods make excellent gifts as well! 

 

Peaches in Vanilla!

Peaches in Vanilla adapted from (Canning For A New Generation by Liana Krissoff)

1 Tbsp lemon juice or vinegar (I used lemon juice)
8 pounds peaches (freestone are best)
4 cups sugar
2 vanilla beans split, and cut in half
2 quarts water

Fill a large bowl or pot with cold water and stir in the lemon juice.  Blanch and peel the peaches, putting them in the acidulated water as you peel (helps retain their color).  Halve and pit the peaches.  Slice or quarter them.  Return to the water.
Prepare for water-bath canning.  In a large saucepan, combine the sugar and 2 quarts water and bring the syrup to a boil.  Drain the peaches and pack them tightly into the jars, leaving 1 inch headspace at the top.  Ladle the hot syrup into the jars, leaving 1/2 inch headspace.  Slip 1 or 2 pieces of vanilla bean into each jar.  Use a butter knife to remove air bubbles around the inside of each jar.  Use a damp paper towel to wipe the rims of the jars and place a lid and ring on each jar, adjusting so it is finger tight. Return the jars to the canning pot, making sure the water covers the jars by a 1/2 inch.  Bring to a boil and boil pints for 20 minutes and quarts for 25 minutes.  Remove the jars to a folded towel and do not disturb for 12 hours.  You should hear that wonderful "ping" sound.  This is your jars sealing!  If a jar does not seal properly refrigerate and eat soon.  Otherwise label the sealed jars and store to enjoy later!  Peaches in Vanilla make fabulous gifts, just ask my friend Ellen.

With our first jar of them, I made a quick dessert of peach shortcake.  I took one can of Pillsbury buttermilk grands and baked them according to the package directions.  I used about a pint of peaches in vanilla, and heated it in a saucepan on low.  While stirring I slowly added some water combined with cornstarch to thicken the sauce.  I lowered the temp and let it cook until it was the consistency I wanted.  I cut the biscuits in half, scooped some vanilla ice cream, topped with some peaches and sauce, topped with some whipped cream and the top of the biscuit.  One little peach slice on top and a dollop of whipped cream.....delicious, quick and easy!!!!