Wednesday, July 13, 2011
Peaches, blackberries and relish, oh my!
Did I say lazy weekend? I spoke too soon. We stopped at a roadside market just south of where we live and picked up 1/2 bushel of South Carolina peaches and three pints of blackberries. I pretty much ate blackberries all day. They were to die for. The peaches were excellent too. We even got to keep the basket they sold them in which will be a nice garden basket for collecting our crop from the day along with eggs. We then spent most of Sunday peeling peaches and canning. I've never had much luck peeling peaches without them ending up a big mushy mess but I think this time I figured out a trick. Instead of just boiling the peach for 30 seconds then dunking it in cold water, I made a small cross in the skin with a knife before boiling it. Seemed to help. Anyone else have any good tips for peeling peaches?
We ended up with eight quarts of peaches in light syrup (one of my favorite things to eat on yogurt for breakfast in the winter) and six half pints of blackberry jam. We also had an abundance of cucumbers and hot peppers from the garden so Lewie made a batch of hot cucumber relish. He kinda used a few recipes and went along with what we had so it ended up having shredded cucumber, hot peppers, onions, celery, mustard seed, celery seed, canning salt and apple cider vinegar. Have yet to try it, but the smell was wonderful and looks so pretty in the jars. I'm sure it will be good on a brat or sausage.