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Saturday, July 26, 2014

Let the canning begin!

I'm now trying to come up with new recipes for preserving the abundaces.  I figure this way I can justify my canning mania every year.  Last year: peaches in light syrup.  This year: spiced pickled peaches.  Every year: no matter how fully packed I make the peaches in the jars, they are always floaters by the end.





18 comments:

  1. Oh Susan, I have been looking for a spiced pickled peach recipe. My MIL can't find the old family recipe & I've been wanting to try it. She absolutely loves them! Can you please share the recipe?

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    1. DFW - Let me look and I'll send it to you. Send me an email so I have your email address.

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  2. my peaches always end up being floaters too. this year i am canning unlike ever before. i put up a few jars each day so i never have one huge long process.

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    1. Jaz - That is why I leave my canner on the kitchen island. It's a nuisance, but so much easier to just hoist it on the stove.

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  3. Hope you know how much I admire you, Susan. So many people living by themselves (Ooops, sorry furry creatures . . . no offense intended!) would say canning, freezing, preserving . . . heck, even gardening . . . doesn't make sense. Maybe they don't give a fig about their health or a supply of nutritious food to enable them to live a happy, productive, interesting, full of vim and vigor life as you do. Kudos, m'dear!

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    1. Mama Pea - Well, you are the sweetest ever. I think I must have inherited the depression era gene that does not allow for any waste of anything whatsoever! Besides, as you said, I know where my food came from and that it is safe and nutritious!

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  4. Susan, I'm a slightly over 60 something widow doing the same thing you are & having a blast. Been a long time gardener and canner, just getting acquainted with animals tho. Started off with chickens. I've been knitting longer & want to get some sheep eventually, friends are pushing for goats, but I like lamb better than goat and you can't wear goat, LOL.

    Are you raw packing the peaches or blanching them for a few minutes? Whether you use a sugar syrup or not, heating for 3-5 minutes at a simmer will let you get more in the jar and they don't float. Works for me on all fruits and veggies. Jan in NWGA

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    1. Hi Jan! Chickens are the best way to start. I would highly recommend sheep - try something small, like Shetlands or Icelandics. When you do this yourself, smaller is definitely better! Hurray - a fellow knitter!!! I raw pack the peaches, but I think I will try that the next time. Thank you!

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  5. I have the same problem with peaches....and pears, and apples, and, and, and. WHERE does that extra space come from anyhow?!?

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    1. Carolyn - It comes from outer space.....eeehhhoooiiiwwee.... :)

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    1. Kristina - Then you are doing something 'righter' than I - ALL mine float.

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  7. Susan,

    Never had spiced pickled peaches before.
    I have the same problem when canning certain food items.

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    1. Sandy - Neither have I. I am hoping they turn out as good as they sound. I had originally planned on canning whole peaches, but they called for cling on peaches, not cling free, as mine were.

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  8. I have the same problem. My daughter says this way she get more juice to drink, So she is happy about it.

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    1. Michelle - True - it's not like it's a bad thing, is it?

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  9. Do you have access to crab apples? I make a spiced crab apple that is a spicy bright treat in winter, it uses cinnamon hearts for heat and color. I use this recipe, I wonder if it would work for peaches? Or Pears?
    http://www.familycookbookproject.com/recipe/2863985/whole-canned-crabapples.html

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    1. Fiona - I always wanted to grow crabapples. The old farmer's wife of my distant childhood, Mrs. Youngblood, used to can spiced crabapples and let me gorge myself as we sat on her back stoop. I have never forgotten them. Or her.

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