We were treated to a day in the upper 80's with low humidity on Saturday, can't get better than that in Philly in August! So I fired up the water bath and got to canning a few things.
As berries ripen in the yard I add them to a ziplock bag in the freezer, then when I get enough I make jam. I had some strawberries, mulberries and a handful of black raspberries, so I added the left over peaches and call this "Backyard Berry Preserves".
Preserves because it's a bit chunky... yeah, just like I planned...
Preserves because it's a bit chunky... yeah, just like I planned...
My last kitchen project is one of my "science experiments", they don't always work out so well:@)
These are refrigerator pickles, and if they're good I'll tell you all about them.
If not so good... let's just forget I said anything-ok?
Have a happy day!
I was asked to share the peach recipe, glad to!
Spiced Peaches
2 Tblsp whole pickling spices
1 pint vinegar
1 pint water
3 lbs sugar (6.8 cups)
6 lbs peaches, peeled and cut in half if too big
6 whole cloves
3 sticks cinnamon
When peeling peaches immediately drop them in a solution of 1 tblsp each salt and vinegar to one gallon of water. This prevents coloring.
In large sauce pot bring vinegar, water and sugar to a boil, add spices (I used a spice ball) and boil 30 minutes, covered.
Add peaches, simmer till tender, approx 5 minutes.
Pack in sterilized jars and cover with hot liquid.
Process 20 minutes.
