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Canning Inferno

I’ve been paging through my canning cookbook in my spare time and selecting recipes that I want to try. I found two that I decided to attempt this weekend: Tomatillo Salsa and a concoction called Inferno Wine Jelly. I love hot pepper jelly and the latter was the closest thing that I found that didn’t call for food coloring.

I didn't have quite enough tomatillos for the double batch of salsa so I grabbed a couple of green tomatoes from my garden.

I didn’t have quite enough tomatillos for the double batch of salsa so I grabbed a couple of green tomatoes from my garden.

I ended up with more salsa than I thought and hadn't washed enough jars. I put the extra in a new jar (once I could wash it) and froze it instead.

I ended up with more salsa than I thought and hadn’t washed enough jars. I put the extra in a new jar (once I could wash it) and froze it instead.

In addition to the frozen jar, I ended up with eight processed jars. The salsa needs to sit for a few weeks so the flavors can meld.

In addition to the frozen jar, I ended up with eight processed jars. The salsa needs to sit for a few weeks so the flavors can meld.

I goofed on the recipe for the wine jelly, which contains flecks of pepper. I made a double batch of the jelly as well, but forgot to double the amount of pectin. Not wanting to waste the $45 worth of wine in the recipe, I decided to reboil it. Just as well as the peppers are better distributed in the redo batch.

I goofed on the recipe for the wine jelly, which contains flecks of pepper. I made a double batch of the jelly as well, but forgot to double the amount of pectin. Not wanting to waste the $45 worth of wine in the recipe, I decided to reboil it. Just as well, as the peppers are better distributed in the redo batch.

Ta-da! If it turns out the jelly still isn't as set as it should be, I'll call it glaze and that will be that.

Ta-da! If it turns out the jelly still isn’t as set as it should be, I’ll call it glaze and that will be that.

 

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Fate and Brandied Peaches

Yesterday, I bought a huge box of Blades Orchard peach seconds for $18 at the farmer’s market, with the intention of making brandied peaches last night. But I ended up working all day and ran out of steam that evening while I unpacked jars, the pressure canner and other equipment I’d need for the project. I decided to wait until today.

It wasn’t until this morning that I realized what day it was. My Aunt Teri’s birthday. She was the inspiration for making the brandied peaches in the first place — she was famous for them. They were coveted gifts and a beloved side at family holiday meals. After eating the peaches, we often used the leftover juice for making bellinis. But the world has been without Teri’s brandied peaches since she died two years ago. I still miss her (and her brandied peaches) terribly.

I truly believe fate intervened so that I would be canning the peaches on her birthday.

I used one garden pail to ice down the scalded peaches and another full of lemon water to keep them from browning.

I used one garden pail to ice down the scalded peaches and another full of lemon water to keep them from browning.

This was my first foray into large-batch canning. I knew it would be a lot of work and I was right. It took no less than two hours to get just the peaches ready for adding to the simple syrup. I boiled them briefly in an enormous stock pot to loosen the skins and then dunked them in a  large garden pail full of ice water to cool them down. Meanwhile, I put the canning jars in the dishwasher to heat them up and started boiling the lids.

I had to peel and halve or quarter the fruit, depending on the size of the peach (and there were some huge ones). Then I could finally add them to the simple syrup boiling away on the stove. I had looked up several recipes for brandied peaches as I didn’t have Teri’s. I finally settled on the Spirited Peaches recipe in the Ball Complete Book of Home Preserving.

The box of peach seconds had some interesting specimens.

The box of peach seconds had some interesting specimens.

I ended up with about 25 cups of peaches to process, which filled 7 quart jars for the pressure canner and two bonus jars that I processed for keeping in the fridge. Some of the peaches ended up not being fit for canning, which is just as well — I had more than enough to work with!

I felt like my Aunt Teri was watching over me through the entire process, but whether she was guiding me like a guardian angel or laughing her ass off as I created a huge mess, I don’t know (probably both).

By the end, there was peach juice everywhere and just the smell of brandy in my kitchen was making me tipsy. I think I probably made some rookie mistakes. From what I understand, the fruit shouldn’t be floating to the top of the jars like they are in the photo below — I probably didn’t pack enough into the jars. I’m not the only one to have that happen though. I am hopeful that they will be edible, if not close in taste to Aunt Teri’s peaches.

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