Good morning! Happy Friday!
I’ve said it before and I’ll say it again – I love my CSA. I get such a wonderful variety of fruits and veggies every week, and knowing that it’s all local makes me feel all tingly inside.
Anyway, a few weeks ago, I received another delicious bounty of peaches!
Yum! Actually, I just reused this picture from my ‘Peach Cobbler for One’ post. Shhhh, don’t tell anyone. But I did receive another half peck of peaches! What to do, what to do? I was a little tired of peach cobbler.
Luckily, one of my friends is a domestic goddess and suggested canning! Furthermore, she invited me over her house to see how it was done! I happily accepted.
Hi Sarah! Check out her blog. It’s pretty fantastic.
Anyway, I brought over my bounty of peaches, along with some pickling cucumbers I received in my CSA a week prior.
But first, peaches!
Sarah had already been quite busy doing some canning of her own. Check out her stash!
I was really excited to get started. Canning has always seemed like such a difficult, intimidating process. However, Sarah made it seem so easy!
You don’t need too many supplies to get started:
Cleaned and sterilized jars…
And two huge pots!
We started by bringing some water to a simmer (in the pot to the right).
Once it got simmering, we added a few peaches at a time to the water for about 2 minutes or so.
After about 2 minutes, they were transferred to a bowl of cold water.
This made the peaches super easy to peel! The skins slid right off. We chopped the peaches and added them to the clean jars.
While I chopped the peaches, Sarah made a light syrup for the peaches, which consisted of 1 cup of raw sugar (regular white sugar would work as well!) and 10 cups of water.
We carefully ladled the syrup into the jars:
And then, using a spoon, we moved the peaches around in the jar to make sure all of the air bubbles got out. It’s very important to do this step in canning!
After all of the air bubbles were removed, the lids were screwed on, and the cans went into a large tub of boiling water.
They stayed in the water for about 15 minutes. This is where the magic happens – the heat helps the jars create a seal.
15 minutes later —
Canned peaches! How easy was that?! Seriously – easiest thing ever.
Next up – pickles!
Like I said, I brought a few pickling cucumbers to make into pickles! What’s the difference between pickling cucumbers and regular cucumbers?
Pickling cucumbers have thinner skins than regular cucumbers, allowing for the brine to better penetrate the skin and flavor the pickle. They’re also shorter, squatter, and bumpier than regular cucumbers.
Now that your crash course in cucumbers is out of the way, let’s get going!
All we needed for the pickles were the cucumbers (duh!), a few cloves of garlic, and dill!
Slice up the cucumbers and place them in a jar.
Add some garlic and dill:
We added the brine, which was made with 8 1/2 cups water, 2 1/4 cups white vinegar, and 1/2 a cup pickling or kosher salt. Easy peasy!
Just like the peaches, the pickle jars were sealed, placed in the boiling water for 15 minutes, and then set aside to cool.
I had so much fun canning with Sarah! I feel a tiny bit more domestic now.
Thanks again, Sarah! I had a blast!