It was pretty easy to pickle green beans a few weeks ago, so this weekend I did peaches. Altogether not so easy. The peaches clearly did not want to be pickled and behaved like assholes from start to finish. I took care to select only the most perfect peaches available at the farmer's market, but they bruised themselves on the walk home. And thus my contribution to pickling lore: if you are going to preserve tender fruit, drive, don't walk, to the market. Then they refused to part with their skins, even though I blanched them and tossed them into a bowl of ice. Then they wouldn't let me cut them into quarters or separate from their stones, and the slippery motherfuckers were shooting all over the kitchen, as if they'd conspired to be popcorn instead. Most aggravating, and in a related accident, I dropped our friend Nate's mother's large glass bowl into the brush pile, although I rescued it and it wasn't even broken.
|Fruit float, dammit|
I'm not so sure about the finished product. I believe floating fruit is bad. Not botulism bad, just rookie incompetence bad. My mistake was too few peaches, not enough brine per jar. I now realize I should have done five pints instead of six and saved the leftover for immediate consumption. Pickled paches are delicious when Becky makes them. I'll let you know how mine turned out after I taste them.
Then, when I was in the peaches-squirting-out-of-my-hands stage of the process, Jon came home and and presented me with a huge bag of produce from a local farm. For a moment, I was one with the farmwife of yore, slaving over a hot, sticky stove for hours to put up her fruit, and suddenly getting a peck of beans that need to be done too. Luckily (?) the produce Jon brought home turned out to be uncannable stuff like lettuce and peppers.
I did a little rearranging and now have part of a shelf designated for canning supplies and products.
Also this weekend, we met a new friend, a one week old Berkshire hog.
|Don't call me Wilbur|
And found our first ripe habanero.
Still anxiously waiting for our figs to ripen. I want to make fig jam!