Got bitten

I got bitten by the canning bug. You know that happens when you look at a piece of fruit and wonder what you can turn it into that you eat 4 months from now. It's a neat feeling. I'm just learning...so I'm sure I'm doing plenty wrong, but hey, that's how we learn right?  Stephinie over at Gypsyforest has been instrumental in helping me learn this. I know I can call her at the drop of a hat and ask her technical questions.  My mom  has also been helpful with misc. tidbits of info as well as another friend Jenny. I know my mom will get back into it soon. Maybe by the time I move up there..right?

This week it was peaches. I can still taste the taste of the juicy peach on my lips. mmmmmm. I wish I hadn't canned them all. *sigh*


I canned Lavender Peach Butter first. Let me tell you, if I could blog a smell so that you could smell it, I would. It has my mouth watering thinking about it...and my husband's mouth watering talking about it (he got a quick taste at Gypsyforest's house). Heavenly I tell you. I would have never thought to combine Lavender and Peaches but there you have it. It is a match made in heaven. You must try it.
 It blows my mind how much fruit you have to use to get 1 batch. This picture is 2 batches and used about 10 lbs of peaches (pit and skin still in tact). Crazy right? All I got was a measly 11 half pints. Must be stingy with this stuff!  Oh, and not that I know first hand or anything...but it is extremely yummy on fresh whole wheat bread with almond butter. Combine with chips and tomato salsa that I made....mmmmm

And only because I don't want Raelee reading this when she's 30 and get upset b/c I didn't include the recipe, here it is.  It's out of Ashley English's Canning and Preserving book. Go buy it...I know I will!

Peach and Lavender Butter
3 pounds peaches
1/3 cup water
2 Tbsp fresh or dried lavender buds
3 Tbsp bottled lemon juice
3 cups granulated sugar
This makes 4 half pints - recipe says it makes 6. In a large pot of boiling water, prepare 4 sterilized jars and lids. Keep the water up to temperature for it's boiling water bath process. In another pot, boil water to blanch the peaches so that they peel easily.
Put the 2 tablespoons of the lavender buds in a small bowl. Take 1/3 cup of your boiling water and pour it over the buds. Cover, and let them steep for 15 minutes. (I didn't do this. I simply threw them in the peach pot after I blended the peaches)
Blanch peaches and when they are cool enough to handle peel, pit and chop roughly.
Strain the lavender buds from the water. Set aside the buds...you'll add them in later.  Combine the lavender water, peaches, and 3 tablespoons bottled lemon juice in a heavy stainless steel saucepan. Bring to a boil over medium high heat. Reduce the heat and simmer for 15 minutes, until the peach mixture thickens and clings to a spoon. Remove from the heat. Once the peach mixture has cooled slightly, either press it through a food mill or fine meshed sieve, or puree using a food processor or immersion blender. 
If you did not use and immersion blender, return the puree to the pan, add the sugar and lavender buds, and bring it up to a gentle boil over medium heat.
Stir continuously until the sugar is completely dissolved. Reduce the heat and simmer uncovered for 25 minutes. Place the sterilized jars on top of a kitchen cloth on the counter. With the help of a canning funnel, pack peach butter into the jars, reserving 1/2 inch of headspace. Use a nonmetallic spatula to remove any trapped air bubbles, and wipe the rims clean with a damp cloth. Place on the lids and screw bands, tightening only until fingertip-tight. 
Using a jar lifter, place the jars in the canner (Boiling water bath). Process for 10 minutes in a boiling water bath.


I peeled too many peaches. I should have saved that last 7 for us to snack on, but I didn't. I really really wish our Ruston Peach contact wasn't so far away...and only on Friday's. They used to sell them locally on the side of the road but I haven't seen them in 2 years. :(  The Georgia peaches or Alabama peaches just aren't as good.

So..what did I do with my peaches that lay naked? I made Peach Salsa.  It's not something I'll likely eat, but I think Todd will love it. If not, I'll tweak it and try again someday. He likes stuff like that though.

Recipe here: (from Rachel over at Edible Communities)

6 cups chopped peaches

1 1/4 chopped red onion (yellow is fine)

1 chopped bell pepper (I used green because that’s what I had in my garden, red would be fine too)

1/2 cup chopped cilantro

2-4 jalapenos, chopped (remove seeds and ribs if you don’t want the salsa too spicy -roasted green chiles would be divine in place of jalapenos)

2 tbsp honey 

1 clove garlic, minced

juice of 2 limes

1/2 cup vinegar (I used apple cider, white is fine)

1 tbsp salt

 Mix everything except the cilantro in a big pot.

Simmer for 20 minutes, or until softening but not mushy. Add cilantro right before taking off heat. This recipe is safe for water-bath canning. Leave 1/2 inch head space and process pints for 15 minutes at sea level, 25 at 4000 feet and above. Makes 8 pints. (I didn't get quite 8 pints though..more like 6).

I hope it's ok posting that recipe...I gave credit right?

I also jarred about 12 pints or more of chicken stock I made last week. I spent 4 days with the crock pot going steady. I used the pieces and parts of chicken (bones, fat, etc) and veggies that you throw away and chucked them into the crockpot and let it cook for 24 hours. I took it out, strained it, cooled it and took the fat off, added some salt and pepper and OMG is it GOOD. Way better than store bought. Who would have thought??  I don't have a pressure canner, so these went into the freezer. I already used 3 pints in a potato soup I made. When I told Raelee that's what I used, she said "No wonder it was so good!!!"  I don't have a picture of those..but they are a deep dark brown and resemble beef stock.

So yeah...I've been bitten by the bug. What do I have my eyes set on next? Pickling. Pickling what? Anything and everything. Probably cucumbers first, then maybe green beans or okra. *deep sigh*