Peach Talk! Good Peaches, No Backtalk.

Yesterday at the market, Alisa told me she had an idea for a radio show called, Peach Talk.  It fields the questions from all of the 70-year-olds about peaches, and canning.  She had a 20 minute conversation with a man yesterday about why Elberta peaches are the best for canning.  I learned some, too.  For instance, did you know that . . .

1.)  Elbertas are an heirloom variety peach, and have been around for a long time, unlike all these new age, space-alien varieties.

2.)  Elbertas hold their shape when canned in hot syrup and processed, making for a delicious treat with a dollop of cream.

3.)  Elbertas are easy to peel! Dunk them in hot water, or not, and use a paring knife to peel their skin back.


My canning harvest is nearly complete, featuring apricots, plums, peaches, pickles, green beans, and cauliflower.  I also have a freezer full of strawberry, raspberry and blackberry jams, and bags upon freezer bags of berries, apples and beans.

What else is she canning? (Is what you might not be asking yourself, but here's the answer!) Tomatoes, corn,   and whatever else I can get my sweet little mitts on that will keep in a jar or a freezer bag (which is many things).  Maybe next year I'll venture into prepared goods; like a sauce or salsa...the possibilities are truly endless!

There's something extremely self satisfying about opening your hutch and seeing the gleam of harvest by the work of your own hand.  And it makes for a nice treat to eat, too!