Wednesday, August 24, 2011

Peach Salsa

Tuesday was a fabulous day, full of cooler-than-expected weather, easier-than-expected canning, and the company of good friends.

The forecast called for a high of 94, but I'm fairly certain it didn't reach more than 80 outside, cloudy, a little rain.  Perfect for canning, as I had the door open to cool off the kitchen!

12 cups of peaches, prepped the night before

2 1/2 cups of onion, enough for two batches
All these were from our land!

After chopping 36 cups of peaches, 7 1/2 cups of onion, 6 bell peppers, 24 jalapenos, and the rest of our ingredients, Myle and I made 21 pints of peach salsa.  We seemed to run out of liquid, so a jar or two is in the fridge.  I'm still not sure what we did wrong.  If you know, please tell us!  Our ability to time our work better this time meant instead of spending 8-10 hours to make six batches, we only spent 3 1/2 hours!

the finished product
The six kids behaved marvelously, even Bear Cub Q, who is notoriously stuck to me like glue when other kids are around.  He did try to skip his nap, but we went for a drive to take care of that.  He's TOO YOUNG to go nap-free!

We had homemade tomato sauce with pasta and garlic bread for supper (a collaboration between James and I).  James makes great tomato sauce, and the tomatoes we grew!

This summer we haven't done as much canning as we hoped, but it felt good to stock the shelves with the salsa.  It's a great gift and perfect for opening a jar when we have unexpected guests.

Until next time, remember, this is not paradise.  It's Purgatory Ranch.

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