|I thought they were so pretty, |
I "instagramed" the pic.
|Not bad for a leisurely hour of picking|
They were not immediately ripe, which bought me some time to do other chores. The downside to this was that they were ready during the week! So, how much does a bushel of peaches actually work up to in preserved goodness? Let me show you!
|Peach Habanero Salsa|
Wednesday was a late work night, so Thursday meant canning after work. On this night, I made another double batch of salsa, and did a batch each of Peach Cardamom Jam and Peach Champagne Jam.
|Blueberry Peach Jam-to-be|
|Totally Peachy Results|
(Two disclaimers: 1. This picture represents the bushel, minus quite a few eaten out of hand and as I canned... :-) and 2. You may notice a few jars with rings on them - I do NOT store them with rings, these were jars headed to the fair as entries.)
9 Quarts of Pie Filling (recipe can be found here)
2 Quarts of halved peaches in light syrup (followed the instructions in the Ball Complete Book of Home Preserving)
32 half pints, 1-12 oz jar of Peach Habanero Salsa followed the instructions in the Ball Complete Book of Home Preserving, but substituted 4 habaneros in place of 4 jalapenos)
5 half pints, 1 quarter pint of Blueberry Peach Jam (recipe can be found here)
6 half pints, 6 quarter pints of Peach Champagne Jam (recipe can be found here)
6 half pints of Peach Jam (I used the recipe inside the Sure Jel, no-sugar/low sugar pectin box)
3 half pints, 5 quarter pints of Peach Cardamom Jam (I used the regular peach jam recipe and added two teaspoons of cardamom at the end)