Pickles & Peaches
Hottest day of the year? Must be time for canning! heh.
Actually, I had at least enough sense to do this canning project yesterday evening, rather than in the blazing heat this afternoon. I’d thought about canning last year when we ended up with more produce from the garden than we could use . . . but this time I finally took action! The peppers and cucumbers were ripe and Jeni was kind enough to loan me her Ball Blue Book canning guide, so I decided to go for it.
The results are 5 pints of kosher style dill pickles, 1 pint of pickled hot peppers, and 6 jelly jars of spiced peach jam. All the lids are sealed, so I’m feeling victorious. So far, the jam has passed the taste test with flying colors. Can’t wait to sample the pickles and peppers next!
Question posed by my husband: Why don’t we call it “jarring”?
July 26th, 2005 at 12:34 pm
Is it just me, or are hand-canned good great to look at and give you that “gramma’s kitchen” feeling?!
August 4th, 2005 at 3:24 pm
I just saw someone refer to it on a cooking message board as “jarring” and I thought of you. The person who wrote it is American too…so maybe it’s a regionalism or just falling out of common use, I don’t know.
The best is going to a state fair where the judging for preserved foods happens. Rows and rows of everything in jars, from lovely assorted fruits to pieces of meat!