Canning Expeditions

Every year, Youth for Christ sells Colorado peaches for a fundraiser. (And Georgia peaches, pecan, and pears.) We sign up for a bunch every year because, well… delicious, sweet, soft, juicy, tender, divine, melt-in-your-mouth, tangy, wonderful, there’s just not enough adjectives! (If you’ve ever tasted a ripe Colorado peach, you know what I’m talking about.)

The 30 lb lugs arrive around August here. The hubs and I have made a tradition of canning them. Peach butter is one of our favorites to eat and sell. It’s well worth the effort.

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Ball Blue Book Guide to Preserving – a nice starter book with easy recipes!

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How could you not what to bury your face in that? BEST. PEACHES. EVER. These were lucky to even make it to the canner.

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Getting an early start heating things up.

This summer, I had to be kinda careful with my energy. So my hubs took over and learned how to can pickles. He single-handedly took care of all the cucumbers this year, turning them into sweet gherkins, dill relish, lime pickles, and…

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Ball Blue Book Guide to Preserving

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Derek’s lovely dill pickles. These are his favorite snacks.

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Post-canning clean up. Few things make a mess like processing fresh produce, but it is SO worth it!

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