Peaches!!!

Nothing is better than the perfect summer peach.  It makes you want to live in that movment forever.  Unfortunately, time marches on and peaches only last for a few weeks before fading faster than summer.  In my quest to keep the sun shining as long as possible in Seattle, I have taken to canning peaches.  Here are a few recipes that I have tried.

Peaches taken from the book Blue Ribbon Preserves
makes about 4 pint jars

5-6 pounds unblemished, firm, ripe peaches (preferrably freestone)
4 cups water
1 1/2 cups sugar
8 cups cold water
2 Tablespoons antioxidant crystals or ascorbic acid crystals

In a 4-quart pan, combine the 4 cups water and sugar.  Over medium-low heat, stirring constantly, heat until the sugar is completely dissolved.  Increase the heat to medium-high and bring the mixture to a boil.  Boil for 5 minutes.  Reduce the heat to low, cover and keep the syrup hot until needed.

In a large bowl, combine the 8 cups cold water and the antioxidant crystals.  Stir until the crystals are completely dissolved.

To peel the peaches:  Fill an 8-quart pan about half full of water.  Over medium-high heat, bring the water to a simmer.  Using a mesh basket or slotted spoon, carefully lower the peaches a few at a time, into the water for 1 minute.  Remove the peaches from the pan and immediately plunge into a large bowl of ice water for 1-2 minutes.  Transfer the fruit to a strainer.  Drain well and cool.  Repeat with the remaining peaches. 

Using a sharp paring knife, carefully slip the skins from the peaches.  Cut each peach in half and remove the pit.  Using a thin-bowled tableware spoon or a pitting spoon, carefully remove the red fibers from the center of the peaches.  Drop the fruit into the antioxidant solution to prevent browning.  Do not allow the fruit to remain in the solution for longer than 20 minutes.  Remove the peach halves from the solution and rinse under cool water.  Drain well.

Now, here is where I veer from the recipe.  The recipe wants you to cook the peaches in the simple syrup you made in step one for 3-4 minutes.  I did that last year and found my peaches to be to mushy so this year I skipped the step and instead packed the peaches in the jar and then poured the simple syrup over the peaches. 

Process the jars in a water bath canner for 25 minutes.


The next recipe is a variation on the first only with vanilla beans

Peaches in Vanilla Syrup recipe from the book Canning for a New Generation
makes about 10 pint jars

1 teaspoon ascorbic acid or 1 tablespoon fresh lemon juice or vinegar
8 lbs peaches
4 cups sugar
2 vanilla beans, split, each piece cut in half

Wash and skin the peaches according to directions above and then put them in a bowl of cold water with the ascorbic acid mixed in.

Prepare a simple syrup with 4 cups sugar and 8 cups water according to the directions in the above recipe.

Pack the peaches in the jars, place one piece of vanilla bean in each jar and fill with the simple syrup.  Process in a water bath canner for 25 minutes.

Honeyed Bread and Butter Pickles

I'm not a huge fan of pickles, but I discovered that other people love home made pickles and I can exchange goods and services for my pickles.  After I saw this recipe for Honeyed Bread-and-Butter Pickles in my book Canning for a New Generation, I just had to try it.  See if you can resist this recipe after reading it.

Honeyed Bread-and-Butter Pickles
makes 7 pint jars

3 pounds pickling cucumbers (3-4 inches long)
1 pound small onions (about 2)
1/4 cup plus 1 Tablespoon pure kosher salt
2 Tablespoons yellow mustard seeds
1 Tablespoon celery seeds
2 teaspoons crushed red pepper flakes
6 cups cider vinegar (5% acidity)
3/4 cup mild honey
1 1/2 teaspoons tumeric
1 1/2 teaspoons dry mustard powder

Cut off the blossom end of each cucumber; cut into 1/4 inch rounds.  Cut the onions in half lengthwise and thinly slice them into half-circles.  Put the cucumbers and onions in a large bowl and sprinkle with 1/4 cup salt, tossing to combine.  Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.  Pick out any unmelted ice, drain well, and rinse under cold running water.  Toss with the mustard seeds, celery seeds, and red pepper flakes and set aside.

In a non-reactive pot, combine the vinegar, 1 1/2 cups water, the honey, tumeric, mustard powder, and the remaining 1 tablespoon salt.  Bring to a full boil.

Working quickly, pack the cucumbers and onions into the jars (not too tightly).  Ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace at the top.  Use a chopstick to remove any air bubbles.  Take a wet paper towel and clean the rims of the jars before placing lids and bands on the jars. 

Place jars in a water bath canner, bring water to a boil, and boil for 15 minutes.  Remove jars and do not disturb for 12 hours.

Liquid Laundry Detergent

Who says canning has to be just for food?  In the last few years I have noticed that my skin is very sensitive to dyes and perfumes and I have had to switch to hypo-allergenic laundry detergent, soap, and deodorant.  Sometimes these specialty items can be a little expensive so I thought I would try making my own laundry detergent.

The first step is to grate some Fels Naptha.  I thought it looked like cheese.

Here are all the ingredients for making liquid laundry detergent.  I found all these ingredients in the laundry aisle at Fred Meyer

Here is the recipe:

Liquid Laundry Detergent

3 pints water

1/3 bar Fels Naptha soap, grated

1/2 cup washing baking soda

1/2 cup borax

2 gallon bucket

1 quart hot water

Mix soap in saucepan with 3 pints of water.  Heat on low until dissolved.  Stir in soda and borax until thickened.  Remove from heat.  Add 1 quart hot water to bucket, then soap mixture.  Mix well.  Fill rest of bucket with hot water, mix and let sit for 24 hours.  Use 1/2 cup per laundry load.