This recipe was my second attempt in canning. I am doing basic water bath recipes so as not to get overwhelmed and to get a sense of what looks right and wrong.
Last Monday, my husband had an epidural for his herniated disk. I knew he would be in and out of consciousness throughout the day so that meant: project day! I stopped by the Poinsettia Farmer's Market and picked up 10 pounds of fresh and delicious looking peaches.
This was my first time blanching. I practiced the face a lot first - 1) scrunch your lips like you ate 20 sour balls. 2) Open your eyes wide in painful surprise. 3) hold your breath.
My main source for guidance (and by source I mean I followed it step-by-step without fail) was the Honey-Spiced Peaches Recipe on the Ball Canning Site.
Blanching was crazy easy. I don't know why boiling water is terrifying, but I get very nervous when I am around it in large amounts. I had purchased an Asian strainer that is AWESOME and used that to transport the peaches in and out of the boiling pot into a cold water bath. This made them very easy to peel and I found it both fun and meditative.
I sliced about 1/2 of the peaches I had before I realized I had left the oft-crunchy outer chunks of the pit on some of my fruit. Ideally I would have trimmed that - but we have no time for details like that in the Post-Apocolyptic, so suck it.
This recipe probably took me 3 hours to do from start to finish. I made 9 pints of Atomic Peaches with the 10 pounds of produce. After adding the cost of the cinnamon sticks, all spice, cloves, jars and equipment - each jar cost about $9.00 to make. You roll your eyes, because you can buy the Hines version for $1.19 - regular price! Yeah, we'll see what you are willing to pay when the Zombies are clawing your windows for 16 hours a day.
The Atomic Peaches will be debuting on our dessert trays tonight under some delicious vanilla frozen yogurt. I'll update you later to tell you how they fare.
Last Monday, my husband had an epidural for his herniated disk. I knew he would be in and out of consciousness throughout the day so that meant: project day! I stopped by the Poinsettia Farmer's Market and picked up 10 pounds of fresh and delicious looking peaches.
This was my first time blanching. I practiced the face a lot first - 1) scrunch your lips like you ate 20 sour balls. 2) Open your eyes wide in painful surprise. 3) hold your breath.
My main source for guidance (and by source I mean I followed it step-by-step without fail) was the Honey-Spiced Peaches Recipe on the Ball Canning Site.
Blanching was crazy easy. I don't know why boiling water is terrifying, but I get very nervous when I am around it in large amounts. I had purchased an Asian strainer that is AWESOME and used that to transport the peaches in and out of the boiling pot into a cold water bath. This made them very easy to peel and I found it both fun and meditative.
I sliced about 1/2 of the peaches I had before I realized I had left the oft-crunchy outer chunks of the pit on some of my fruit. Ideally I would have trimmed that - but we have no time for details like that in the Post-Apocolyptic, so suck it. This recipe probably took me 3 hours to do from start to finish. I made 9 pints of Atomic Peaches with the 10 pounds of produce. After adding the cost of the cinnamon sticks, all spice, cloves, jars and equipment - each jar cost about $9.00 to make. You roll your eyes, because you can buy the Hines version for $1.19 - regular price! Yeah, we'll see what you are willing to pay when the Zombies are clawing your windows for 16 hours a day.
The Atomic Peaches will be debuting on our dessert trays tonight under some delicious vanilla frozen yogurt. I'll update you later to tell you how they fare.
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