At least once I’ve shared my irrational fear coupled with a deep desire surrounding the practice of canning. Instead of canning some beautiful cherries I picked a couple weeks ago, panic set in and I made a cherry pie instead. This weekend I cautiously attempted peach jam. I cleared an entire afternoon, bought a few canning supplies, and prepared for a fruit flavored disaster. I’m a realist, people. What followed was a gentler reality than what had played out in my mind.
While I’m a rookie to canning, I do know a thing or two about peaches. The last couple years that we’ve had fruit from our little tree, I’ve posted recipes featuring ye’ old peach. Savory grilled peaches and a blueberry peach trifle are just two of my favorite recipes.
Easy Peach Prep
1. Bring a large stock pot of water to a slow rolling boil.
2. Add peaches and boil for one minute.
3. Remove with a slotted spoon and immediately transfer to an ice bath for one minute. (I use my sink for this.)
4. The skin should feel loose. Start at the bottom of the peach and pinch a piece of skin, pulling as much off as you can. The rest should come off pretty easily. (Sometimes the skins do not peel off entirely, and you need to peel using a paring knife.)
5. Cut segments around the pit.
Peach Jam Recipe
-1/8 teaspoon cinnamon
-1/2 teaspoon vanilla extract
I’ve decided that my new favorite sound is the pinging of little metal lids. Ping, ping, ping-like a little victory bell in a boxing match.
I am full of confidence now. (I’m sure a rude awakening is just around the corner…) I’m dreaming up my next canning adventures that involves salsa or strawberry jam. I might even attempt pickling something! (See, this is what a bit of bravado leads to.) So are there any seasoned canners reading this post? Are you laughing at my canning naivete and enthusiasm? Please share your tips and tricks!