A Day of Canning

Every year for the past 3 years I buy 40 pounds of peaches from a local organic orchard and can them to enjoy throughout the winter. This year was no exception. In total I got 19 jars (1 litre jars) and have a few left over to enjoy fresh. D's parents have a peach tree so we have been getting those by the bucket to eat and cook with, so we are pretty peached out! I made 9 jars of peach salsa last week, peach crisp, and have eaten so many of them that I am seeing peaches in my sleep. Don't get me wrong, I am not complaining by any means. I absolutely love this time of year!

When I can, the kitchen gets all sticky and smells of hot peaches. There are pits everywhere and bits of peel stuck to the counter and in the sink. It is incredibly hot because all four burners are going along with the stove and it is more humid than a night in the rainforest. But I am centered and at peace, despite the chaos and work before me. I get into a rhythm. Dunk peaches into boiling water, run under cold water. Peel them one by one, revealing the bright pink speckles that dot along the yellow flesh. Slice, place into acidified water. Fill sterilized jars with slices, fill with hot syrup. Place hot lid on top and then screw band onto. Repeat. I love the feeling of preserving my own food, knowing exactly where it came from and who grew it. Knowing it is free of chemicals that would harm my body. Knowing that I will be able to enjoy the fruits of my labour (pun intended) in the middle of the winter when the snow is up to the window and the fruit from the grocery store tastes like cardboard. This is what summer is all about.

What have you canned this year or in the past?