This week, I’m canning peaches.
(Actually, they’re not going into cans – they’re going into glass quart sealer jars.)
My mom and I used to can peaches when I was a kid. Usually, it was in really hot weather. Invariably, everything in the kitchen was sticky by the time we were done. It was always hard to even look sideways at a peach after having peeled a bushel or two of them. But they were wonderful in the winter, and home-canned peaches have remained part of the rhythm of my year. Now, my mom doesn’t can very much, so she comes here, admires my peaches, and adopts several jars at regular intervals. (She brings the empties back.) Mr. Math is philosophical about helping to clean the stickiness from the kitchen, because he, too, loves those peaches in the wintertime.
This year, I’m up to 28 quarts. Maybe a few more today.
As a bonus, time spent peeling peaches is also good thinking. I’m working out Tupperman’s adventures this week, too.
Do you do any home canning? What do you “put up” or “put down”?