Friday, September 17, 2010

Can Jam... Stoned Fruit

So, first I had to figure out how the hell I was going to get a some fruit to smoke pot.

Ok, we tried three different recipes this time. We managed to score 25 pounds of peaches for 20 bucks, which we thought was pretty good; until DD found 50 pounds for 20 bucks. We also scored a bushel of tomatoes at the same time. And the cukes were finishing up, so it was pickle time again, as well as starting another batch of sauerkraut.

After 8 quarts of spaghetti sauce, using a safer recipe, 8 pints of salsa, 4 pints of pickle relish, several random jars of pickles, and a 2 gallon jar of kraut it was time to look at the peaches.

We did canned peaches in light syrup (6 pints), canned peaches in extra light syrup (6 Pints), canned pickled peaches (6 Pints), and peach butter (4 pints), and peach jam 12 jelly jars and 3 pint jars worth. Oh, and we ate some peaches too.


Pickled Peaches

2 pounds of sugar
2 cups of white vinegar
2 T whole cloves
2 sticks of cinanananamon
4 quarts peaches

Boil sugar vinegar and spices; drop peeled fruit in. Cook until tender, pack in hot sterilized jars. Add syrup leaving 1/2 inch head space. Hot water bath can for 25 minutes.

I can't find my camera right now. So my pictures are going to have to wait. I took some, but with the amount of activity going on around here I can barely keep track of my own head.

These are pretty good, they are a little too strong with cloves. We opened a jar and ate a couple, then took the extra cloves out and tried them again the next day and they were much milder. When you have a surplus like that you end up finding all kinds of ways to store them. And Kroger had jars on sale so we were able to get some extra jars too.