Friday, October 10, 2014
Above you see almost 10 lbs of canned peaches. The photo is just the peaches in vanilla syrup, but the pickled and buttered peaches are down below. Canning peaches. Another one of those fruits where I'm not sure it's worth the effort of removing the skins. We shall see.
Recipes include: 7 pints of Peaches in vanilla syrup from "Canning for a New Generation: Bold, Fresh Flavours for the Modern Pantry", although I only used 3 cups of sugar instead of 4. 2.5 pints of Pickled Peaches from Saveur. 1.5 pints Oven roasted peach butter from FoodInJars
[Edit 12/7/14: The oven-roasted peach butter has equal parts lemon flavoring as peach. 'Still good, just way more lemon taste than expected.]
[Edit 10/5/14: The pickled peaches are fantastic. *Almost* worth the effort of removing their skins. Sweet and sour notes. Sort of like pie filling. Just lovely.]