Just Peachy

A few weeks ago, my mother in law send Dustin home with about 60 heaping pounds of peaches they had harvested from their tree.  My eyes boggled out of my head and then I praised the peach giving heavens because we had just opened our last bottle of Spiced Peach Jam.  (I searched around for a recipe link that was similar to what I use, but came up with nothing, so I'll try to put together recipe download for you.  This jam is not to be missed.)

After I replenished at least a years worth of Spiced Peach Jam, and then a second batch of Spiced Peach butter, (because I didn't have any pectin and it was 2 AM) I still had pounds and pounds of peaches.  Huh.  I've never done anything but the jam, so it was time for a little creativity.

We ended up with Jalapeno Peach Salsa (6 jars), Key Lime Peach Curd (9 jars), Lemon Peach Curd (9 jars, and my favorite!).  Those curds are likely to find their way into our yearly family repertoire as they basically call for sugar, butter, fruit and eggs.  Each batch uses a dozen eggs, and since we have more eggs than we know what to do with, I was most pleased to play around with a curd recipe that uses the whole egg.  Most call for the yolk alone, which seemed like an awful waste unless you take the extra step to do a meringue or something else with the white.  My curd uses the whole egg, and it is satisfying to me to not "lose" any of that goodness.

OH, if you are new to curds, we use them in place of jam on toast, or they are more traditionally used as the filling for a tart.  Or you know, on a spoon, right into your mouth.  Whatever adds the inches to your waistline most effectively.

But then, there were still more peaches!  I was getting a little frantic, because they had reached that state of "use me now or never, lady.."  So I made pie.  I used my Sour Cream Apple Pie recipe (nab it from the sidebar) exactly, with the exception of peaches for apples.

HEAVEN!

I made six - we ate one and I filled the freezer.  Can I pause a moment to savor the beauty of filling your freezer with the work of your own hands?  Locally grown peaches, given to us free from loving family and frantically made into yummy foods to sustain us through the winter.  Big smile.

I ran out of pie plates that would safely go in the freezer (I didn't want to put glass in there, I'm sure it's fine.. but I just haven't done it yet?) so I went on to the muffin cups, making and freezing individual little Cup-Pies that I froze 4 per bag.  They are the perfect portion for our family to pull out for one dessert.  I reheat them in the oven at 350 for about 15 minutes and they are just like they came out of the oven fresh.

This late summer and early fall have found me caring for my first "harvest."  I've gardened before, but this is definitely the first year that I have had any amount of extra to preserve and keep for the winter.  It's been a whirlwind of cooking and kitchen activity.  I won't lie - these pretty snapshots of pie-making are a hoax of the eyes.  My house became a MESS.  Pumpkins, tomatoes, zucchini, basil etc.. ALL over the kitchen.  Everyday found us hauling in more produce from the garden and I couldn't keep up.  Toys and papers and fabric everywhere else because I've been so preoccupied with the preserving of all the food goodness.  My employees and family haven't had towels or toilet paper when they go to the bathroom and my hair has been in an ongoing state of frizz due to the non-ending steam from sealing jars.  Was that a complaint?  No, it's been a blast.

What have you been "keeping?"  Any tips?

xo

Frizzy Sandi

Comments

[Hanna]

I also did 60 lbs of peaches, but I wasn't as creative as you :) 40 lbs were canned (to the delight of my little daughter) and 20 lbs frozen for smoothies, I looove peach shakes!

[AllegroFabrics]

Tomatoes! I have more than I can possibly freeze, roast or eat now. Been giving them away! Linda

[Jill W]

I started the year with pickled asparagus, moved on to cherries,peas,raspberry jam,apricot nectar, apricots, apple pie filling, pears, peaches, grape juice,and salsa. I love this harvesting time of the year! I remember feeling picked on as a kid that we had to do so much of this. Now it is a pleasure, pure and simple. It really is thrilling to walk into the pantry and see the rows of jars-- a testament to the fact I'm not as lazy as I think I am. I also love that friends ask for my help and the traditions that I grew up with get to move into someone else's life.

[Laura K]

I have done peach pie filling that I canned so we can have wonderful peach pies all year. I also did a huge batch of applesauce and if I had more room I would do another huge batch since my kids could eat it at every meal! I also did peach jam and canned blueberries that I use to make blueberry muffins. I still have pickles, strawberry jam, seedless blackberry jam, grape jelly, and apple jelly from last year. My cupboards are overflowing but I love opening them and seeing homemade items instead of store bought. I think my favorite thing is when my kids go to Grammy's and tell her that Mom's jam is better! My mom wouldn't know what to do with canning jars! Thank you for sharing your bounty with us!

[Lisa]

I did 4 bushels of peaches this year because they are SO good in the winter! Anyway, after they're peeled (boil then shock in cold water) I slice them and freeze them on cookie sheets lined with parchament paper in individual layers. When they are frozen, transfer them to freezer bags and you have perfect individual peach slices. We love them slightly thawed. They taste like summer when it's cold and ugly out.
I can imagine you are way overloaded with eggs! We only have four chickens and they give us three to four eggs a day. As far as tomatoes go, try slicing them and squeezing the seeds out, toss with italian dressing and eat over toasted bread with melted mozzarella. Yum!

[kristen Van Dyke]

wow I fully have productivity envy! and harvest envy! everything looks fabulous!

[Sarah]

I'm jealous too! I haven't done much canning (just salsa) but I dry sliced pears, sun-dried tomatoes, and peach leather in the dehydrator. You just blend up peaches and put in 1-2 TBSP honey for every blender full of puree. This year I also tried drying blueberries, strawberries, bananas, and pineapple. Peach leather is the best of all!

[Monica M]

I feel exhausted for you just reading this! Sounds so wonderful though : )

[hydeeann @ splish splash stash]

looks like a lot of peachy domestic bliss. makes me want to order more than just one box from ut next year. living in the desert we don't get harvest bounty like this. except for citrus and i'm stumpt there, too. lots of curd maybe?

[Shannon Marie]

I got 50 huge peaches this fall for a fundraiser and they were so tastey! I decided to slice and freeze most of them (some we ate fresh), next year I will try to bake things before freezing. All of your ideas sound great and your pictures look absolutely delicious!

[Heidi]

After running out of canning jars and freezer space I stumbled upon this recipe for a dried fruit treat that we have since fallen in love with. I have made peach, apple, fig, rasberry and combinations in abundance. I dry them on trays in the sun rather that using the oven and within 2 days they are done. Maybe an idea for next years abundance.
http://simplyrecipes.com/recipes/how_to_make_fruit_leather/