Summer goes by so quickly – we try to soak up every special summer-y moment, but then it gives way to another favorite season – fall. Before summer’s gone and fall settles in, I try to save summer in containers by freezing and canning until I can’t can and freeze anymore. Here are a couple ways that I’ve been saving summer (you’ll find the recipes that I used linked up to the names when I could find it online, but I exclusively use the Ball Book for Preserving….
the season here was terrible, but I got some great organic California strawberries from Costco and made a few jars
I buy peaches from a farmer’s market here in town – a farmer sells me his “B” quality or soft peaches – I usually get about 25 pounds for $5 (and they are the best peaches ever)
frozen sliced peaches
this stuff is essential in freezing and canning peaches – it keeps them from browning
I like to sugar pack* them – I just write down how much sugar I used on the container so when I use them in a recipe I subtract that amount from the amount in the recipe
*sugar pack = wash fruit, peel, cut and/or pit and add recommended amount of sugar to fruit and stir gently. Let sit for about 10-15 minutes or until the sugar has dissolved. Then the fruit is ready to be packed in containers and frozen.
canned half peaches
I tried canned sliced peaches last year and although they tasted great, they were more labor intensive
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I look forward to Peaches arriving here, but I’m with you; I try to save ‘summer’ by canning a little bit so that we can savor it all year long. I just did some blueberries and blueberry jam. I don’t think jam turned out well-but it’ll be ‘sauce’ for pancakes and maybe even ice cream!!
I love the preserving process! 🙂 Thanks for a cute post.
Mrs. C Says
Your jams look beautiful! Do you ever just step back and look at your canning with complete pride – I’m a geek that way. Anyway, I made peach freezer pies and we will soon be making some spaghetti sauce, tomato soup, salsa, and bloody mary mix. The beans have been canned as dill beans and the corn will be frozen.
How do you use your freezer peaches? I don’t like them canned, so I’ve never put them up before. I may have try the freezer…
I’ve put up whole tomatoes, salsa, pickles and more pickles, grape jelly, strawberry sauce, and pears. Tornadoes took out the blueberries, so I didn’t have any to put up this year. 🙁
Clean Mama Says
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Freezer peaches we use just eat or use in desserts – peach pie, peach squares, cook up as a sauce….
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I’ve been doing small batch canning this summer (as opposed to my HUGE canning days over the past few summers) – max 3 pints from each recipe. Simple, simple. 4 cups fruit to 2 cups sugar, lemon juice and any liqueur, herbs or spices (cherries and blueberries don’t work well in this scenario – not enough pectin). Macerate overnight and boil to 220 degrees. Pretty much an hour of my time over 24 hours, and delicious jams in my pantry.
I also made freezer strawberry jam and salsa. The Ball recipes are the best!
Diana Twiss Says
I LOVE canning! I do vanilla bean apricot preserves, nectarine preserves, salsa, chile, strawberry jam, strawberry jam with herbs, and habanero-mango hot sauce. I agree with Mrs. C– those finished jars all lined up look really beautiful!
Beautiful! I always feel such pride when I see my cupboards full of jars of fruit/jam/vegetables ready to be put away. It makes up for how tired I am, how sticky my floor and everything else is, and how bad my feet hurt. 🙂 Just did cherry pie filling today. Raspberries are just coming on, so jam next week and probably beans.