Saturday, June 20, 2009


I just put up fifty six pounds of peaches.

Peaches are exhausting for a couple of reasons. First unless you have a peach tree you need to buy them in bulk and do them all at once. Second you need to peel and slice every single peach. Third, I had fifty six pounds of peaches, which translates to 41 pints.

But they are beautiful.

I also have peach butter in my crock pot cooking away slowly and will be ready to be canned tomorrow morning.

Peaches are done for me for the year. We love peaches, but this is enough to sustain us for this year. They are extra expensive this year because of a late frost, so we'll have to make do with a smaller quantity than I would like. I would actually like to double this amount.

But that doesn't mean I'm not staying busy this week! Vadilia onions are in season, which means I'm putting up sauteed onions! They are so great to have on hand to open a jar and top a steak or some chicken sausage! Also wonderful with potatoes.

More later on instructions for the peach butter and the onions!

1 comment:

Michelle said...

Wow, you really do make most of your own food for the year in the summer. I feel busy just spending several hours a week picking and freezing blueberries for the next 6 months!