Monday, June 27, 2011

Peaches Part Deux

We went to the Farmers Market on Saturday.  (One of these trips I'll have to remember to bring my camera...I love pictures of FM's.)  I bought mushrooms, green beans (since mine aren't ready yet), lettuce, a Purple Cherokee tomato (that had SM shrugging his shoulders on the taste factor), a small taste of nectarines and peaches (of course.)

We sampled as we went and I purchased some peaches from Knob Oak Farm, whom we bought great fruit from before.  I bought a basket of "ready to go" (IMHO) and another that would need a bit of time.

Sunday morning I hauled out all my canning stuff.  Put the jars in the dishwasher to sterilize, had all my pots going and dropped the first handful in so I could slip the skins.

Well crap...still not ripe!  

Since I didn't want to waste what I'd already blanched, I switched gears and blanched a few more and made more jam.

Enough with the jam already!  

After I cleaned up the kitchen, I googled a few key words and found Tall Clover Farm which is a delightful blog of a fellow raising fruit trees on 5 acres west of Seattle.  West of Seattle?  That's the ocean right?  Yep!  He's on an island.  Anyway, Tom had written a post on The Best Way To Ripen Peaches  Since I've always done the brown paper bag thing, I thought I'd give Toms way a shot.  

I'm pretty sure most of you have heard of Food In Jars a blog about (what else?) canning food.  I found a nice Peach Vanilla Sauce recipe that I might try instead of making more jam.  But as SM points out "How much peach stuff do we need?"

I might want to start looking at plums...(grin)


  1. Maybe you should start selling your peach stuff at the farmer's market! They would make great gifts too!

  2. Yep, now you got the canning bug. I see a pressure canner in your future. There is no known cure.

  3. :) Look at it this year you wont have to make ANY peach jam!

    See, you are smarter than you think.

    How's the maters doing?