canning and painting, with a side of a recipe

this week has consisted of lots of canning. more still to go. and picking out paint colors. not terribly exciting but consuming nonetheless.

the below picture is a handful of the jars i have canned the last week or so. from left to right you have peach pie filling, honey-spiced peaches, peach jam (smallest jar), cinnamon applesauce from the courtland apples we picked, and maple-walnut syrup.


today i am canning sliced peaches in very light syrup and more peach butter. the peach butter will be for christmas gifts. i love being able to take advantage of the summer harvest to line my pantry with homemade goodness to last all year. i can just imagine a cold, rainy winter morning and making a bowl of hot gluten-free oatmeal and grabbing a jar of honey-spiced peaches to put on top. yum!

i will be happy to post any recipe. i will spread them out, send me a comment/email about which recipes you would like so i am sure to highlight them.

today, sliced peaches in very light syrup. there are plenty of syrup recipes out there and you can pick very light to very heavy, with everything in between. but i think the peaches this year have been amazingly sweet on their own. so they don’t need sweeter in my opinion. but there is no judgment if you want a little more sugar. we can all benefit from some extra sugar every now and again.

to make approximately eight pint jars, or four quart jars you will need between 8 and 12 pounds of peaches. you will need to peel, half/slice, and pit the peaches. while you are doing this put the slices in a bowl of water with a few spoonfuls of lemon juice so the peaches won’t brown.

for the syrup: 1/2 cup granulated sugar added to 5 cups of water. bring to a boil over medium-high heat, stirring until sugar is dissolved. reduce heat to low and keep warm until needed, taking care not to boil the syrup down.

i use the hot-pack method with peaches because peaches naturally trap an abundance of air in their juicy cell structure. hot-packing heats the fruit to exhaust some of this air prior to packing which helps to prevent fruit shrinkage and floating upward in the jar during and after processing.

here are the steps:
1- prepare canner, jars and lids. (see previous posts for the tools i use.)
2- in a large saucepan, one layer at a time, warm peaches in hot syrup over medium-low heat until heated through, about 1 minute per layer.
3- using a slotted spoon, pack hot peaches, overlapping layers, into hot jars to within a generous 1/2 inch at top of the jar. once all peaches are in the jars, ladle hot syrup into jar to cover peaches, leaving 1/2 inch headspace. remove air bubbles and adjust headspace, if necessary, by adding hot syrup. wipe rim. center lid on jar. screw band down until resistance is met.
4- place jars in canner, ensuring they are completely covered with water. bring to a boil and process pint jars for 20 minutes and quart jars for 25 minutes. remove canner lid. wait 5 minutes, then remove jars, cool and store.

i love hearing your feedback. let me know if you made the sliced peaches and how they turned out!!

and here is a glimpse of my home this morning. paint samples are abundant. we may be driving ourselves crazy. for the living room i want a warm brown, but not too dark. i want the brown to coordinate with the stone fireplace. for the kitchen i want a yellow. but not as yellow as the sample. i am off to lowe’s to gather more yellow samples. i want a warm yellow.

when it is all put together i am hoping the rooms will flow. the living room rug is chocolate brown, cranberry red, and warm yellow. so with the yellow kitchen, warm brown living room, and cranberry red office i am hoping it will all look put together.

and don’t let the blue couches confuse you. those are going in a different room.

what do you think? any yellow paint colors that worked for you? what do you think of the browns?

4 comments
gindy
gindy

i really like the "coffee w/ cream" shade closest to the fireplace. the yellow is not quite the right one....show me more

eb
eb

I picked all the paint colors for our new house, and I like them all -- except I HATE the yellow for the kitchen. I might like it better if we had white cabinets, but not sure. Just to say, careful choosing your yellow!

Melissa
Melissa

We used "Tigger's Tummy" by Behr (it's a Disney one) in Lucy's room and I like it. The pictures make it seem much brighter than it is. Our kitchen is a more light banana, but I don't remember the color. Yellow is hard!

naomi
naomi

My kitchen is yellow. I love it. The paint actually came from Walmart (gasp) - I think I painted 8 years ago. The color is Thai Yellow (I think). Still looks great. The first roller of paint scared me - reminded me of French's Mustard! You need a bright kitchen. Don't be afraid of color. :)BTW, do you have a pressure canner yet?