21 qts of peaches, 11 qts of sauerkraut, 15 jars of jelly, and the two qts of stock Tammy made which we can now save for a special soup where it will really shine.
The peach jelly is really the wild card here- I have never made jelly before because I don’t much care for it (I like jams and preserves more). I used the right amounts of sugar and pectin, but it still seemed runny after canning. Hope it sets up or Tammy is going to be drinking a SHITLOAD of peach margaritas.
I’m tired and need to drink a gallon of water, so I will post the pics of the process tomorrow if I have time. I have a lot of work in the garden to do tomorrow.
Emma
If she doesn’t want them, I could be persuaded. Peach margaritas would be quite the tranquilizer in the current environment.
satby
I’ve made a lot of jelly, but not just from skins and pits. Always used fruit too, all cooked down in the water and then strained out. But if the jelly doesn’t set up it can still be great on pancakes and as a component of a ham or pork glaze.
mrmoshpotato
This post deserves the full music video, not just a line of lyrics.
LOOK OUT!
Mary G
Great stuff, John. I would be happy to take a jar of runny peach jelly off your hands.
Mnemosyne
I made it safely to Chicagoland, where cheese fries are made with Velveeta and not nacho cheese sauce.
Though the cheese fries we had in Portland that were made with Tillamook cheese sauce are my new standard. Yum.
Duane
That’s good work Cole. Keep it up and you’ll have Christmas presents for us all!
J R in WV
Yeah, the peach jelly, if it doesn’t set up, call it custom peach syrup, use it where you want peach flavor, like pancakes in winter, or waffles, etc.
I bet it sets up fine once it’s chilled a little bit.
jeffreyw
Don’t bother on my account, I learned how to drink water ever so long ago.
Lapassionara
@Mnemosyne: ewww. Velveeta. I did not know it was even still being made.
Nice productive day to our blog host. Wowza!
oatler.
Take Peaches, pare them, and cut them in two peeces, & take out the stones as cleane as you can for breaching of the Peach: then make your pie three square to bake fowre in a pie, let your paste be verie fine, then make your dredge with fine Sugar, Synamon and Ginger: and first lay a little dredge in the bottome of your pies: Then put in Peaches, and fill vp your coffins with your Dredge, and put into euery coffin three spoonfuls of Rosewater. Let not your Ouen be too hot. &c.
HinTN
@J R in WV: I’ve made (and still have) some peach syrup in my day. It’s not bad at all.
BruceFromOhio
Your style of denial
Is in style
Mnemosyne
@Lapassionara:
Yeah, but it’s still better than crappy nacho cheese. Not by much, admittedly …
I get to see my brother’s cats tomorrow and my niece’s new kittens on Sunday, so I’ll barely have time to miss my kitties at all! ?
And I already bought my ticket to the “Hamilton” exhibition for Tuesday, then I hit the American Writers Museum, and then I’ll be meeting my brother in law and his boyfriend for dinner. Other than that, it will be a lot of watching TV with my mom, because that’s what she likes to do. ?♀️
Aleta
From an interview with Wendall Berry at the NYer
SiubhanDuinne
@oatler.:
Boy, I dunno, SpellCheck these days, what’re you gonna do?
RedDirtGirl
@jeffreyw: Well done, sir.
Omnes Omnibus
@SiubhanDuinne: I am presuming oatler copied a recipe from 1637.
Steeplejack
@Cole:
What is your recipe for simple syrup if you don’t use sugar?
Jeffro
Isn’t there a grocery store near where you live? I’d think they have all kinds of peach products and maybe even some sauerkraut.
Don K
My hat is off to the blogmaster for his dedication.
My Dad was a farmboy, and both he and my Mom learned thrifty habits during childhoods in modest circumstances as well as in the Depression and WW2, so roughly 2/3 of our backyard was given over to Dad’s microfarm (which he planted and maintained until the year he died). They canned or froze tomatoes, corn, peas, green and lima beans, strawberries, peaches, and applesauce, both from our yard (except for the fruit) and from the honest graft attendant to being the County Agricultural Agent for our New Jersey county (stop to see a corn grower, pick up a couple of bushels picked that morning).
As the youngest, I was assigned prep duties, and at junior-high age I vowed that, as god was my witness, once I grew up I would never shell a pea or a lima again, and I’ve kept to that vow. I will husk corn a couple of ears at a time for dinner, but never in the industrial quantities Mom and Dad did.
Dad also made sauerkraut in partnership with the husband of one of Mom’s sisters, and they made kraut that has never been equaled in the history of the world. When my uncle died, Dad tried to keep up the tradition, using my uncle’s equipment, but the taste just wasn’t the same. Since then we’ve surmised that it had something to do with the case of beer my uncle laid in before their weekend of kraut making, and that some of said beer ended up in the fermenting crocks, favorably affecting the result of the fermentation process.
Anyway, I know how much work it is to turn raw produce into something that can survive the winter, and I salute you John!
debbie
@oatler.:
You have to wonder how they were able to cook with such general directions. A chimney fire is blazing regardless. Even my mother’s 1940s Settlement Cookbook has a lot of “cook in a warm oven” — any heat is more than warm, in my book.
Steeplejack
@jeffreyw:
Heh, funny.
SiubhanDuinne
@Omnes Omnibus:
As am I. Didn’t think my comment required a snark tag, but I guess it did.
Grover Gardner
I’m all over those peach margaritas. ;-)
Omnes Omnibus
@SiubhanDuinne: I am just trying to think the best of people as is my way.
wasabi gasp
peacock feathers be big splayin, player.
SiubhanDuinne
@Omnes Omnibus:
Happy birthday, Omnes.
Omnes Omnibus
@SiubhanDuinne: I still have time, but happy birthday to you.
Steeplejack
@SiubhanDuinne, @Omnes Omnibus:
Happy birthday to you both. Many happy returns! ???
SiubhanDuinne
@Omnes Omnibus:
Thanks. Sorry, forgot time zone difference.
SiubhanDuinne
@Steeplejack:
Thank you, Steep. Hope you’re feeling better.
Steeplejack (phone)
@SiubhanDuinne:
Just going to bed. Pretty sore today, and I forgot how tiring being sick/injured is. But I’m doing all right. Thanks for asking.
??
satby
@SiubhanDuinne: @Omnes Omnibus: Happy Birthday to you both! May it be a glorious day when you wake up to enjoy it.
@Steeplejack (phone): glad you’re on the mend.
Dave Slack
Mr. Cole do you need all that sauerkraut? Because I would be more than happy to take a jar off your hands lol. #sauerkraut4life
Carol
Or use the peach jelly on ice cream.
dsc
peach glazed BBQ chicken is sublime
also, we add jalapenos
brioche stuffed with cream cheese smothered in peach jalapeno jelly that did not set up–yum