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August 12, 2006
About thirty degrees
Ok, maybe twenty. That's the temperature difference between my kitchen and this office. The stove has been running all day, and guess (just guess!) what yumminess is proceeding from the kitchen!
Canned peach pie filling! Woo hoo.
I took about 20 pounds of peaches, peeled them, sliced them, pitted them, and cooked them in a spicy syrup, then canned them.
I borrowed my mother-in-law's canner (because they are expensive, people!) when I was in Kansas, hauled it all the way back home, and dedided to go for it today.
The syrup smelled so yummy, with cinnamon, nutmeg, and clove in it. I'm getting a little excited for fall to come so I can run the oven again (waiting for the weather to cool down so that I can feel a little less guilty about the heat in the kitchen) and come out with a piping hot peach pie.
I can't can next weekend because the inlaws are all going to be here...most of them, at least...4 of them. And the next weekend, I'm guessing, peaches won't be in. They'll be all gone. But who knows? I've still got 4 jars to fill and a canner to use. Who knows? Maybe I will.
Or maybe I'll do some other fruit. Plums? Can you preserve plums? How about apples? pears? berries? It's got to be a high acid food so that I can hot-pack them. I don't have a pressure canner, you know.
Cookery | By The Newest Worker | 06:50 PM
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