Opportunities to lend a hand don't end just because we're on vacation. :) Jen
Peel, pit, measure, stir, and otherwise can 20 pounds of peaches.
Couple of hours - lost track of time.
My aunt had two paper sacks full of ripe peaches that needed to be preserved in some manner. She opted for making jam, so this morning we blanched the peaches, sat out on the back deck to skin and pit them, then moved inside to wrap up the job. My 9-year-old daughter, E, got in on the job from peeling and pitting to measuring and stirring.
Canning can be a lot of work. It always goes by more quickly with company.
MMMmmmmmm! (OOOps...I mean YES!)
Here's the recipe:
5 pounds peaches
5 cups sugar
3 tsp. lemon juice
Peel and pit peaches. Smash into pieces with the sugar. Bring to boil. Continue at boil for 20 minutes. Pour or ladle into prepared (sterilized) jars. Place lids and rings, process under 1" water 15 minutes for pint jars, 30 minutes for quart jars.
(Be sure to save some out for immediate gastronomical reward!) :)
Day 737: Lost and found times two
2 months ago