I suddenly got the urge to start canning while spending the summer in the country. The most food preserving I’d ever done was to freeze some herbs. We live in a metropolis where you can buy produce from all over the world anytime you want. Its not in the culture to think about “putting things by” to get you through the winter. But living in such close proximity to farms and eating their bounty all summer has put me in another frame of mind. It’s a different story when you slice a zucchini and it is so fresh that you can see it sweat little beads of plant juice and down the road you see beef cattle eating grass in sunny pastures. Oona said “Mom, think about how much better your tomato sauce would be if you made it with farm tomatoes and basil from your garden”. I thought about cooking comfort foods in the deep winter. I thought about opening a mason jar of August tomatoes and how its essence would return me to this summer and how the smell of hay and rainstorms and the sound of goat bells would come back to me on a cold dark night.
I thought about Frank’s penchant for eating slimy canned peaches as a midnight snack and that made me think about canning some more. Wouldn’t it be nice if instead he spooned out fragrant slices of summer peaches packed by my hand when he was sitting at his computer late at night? It would be love in a dish.
Our dear friends Beth and her daughter Nipu invited me and Oona to go peach picking at Fix Brothers Farm in Hudson, New York. The peach orchard was at the top of a mountain with spectacular views of the Hudson Valley and the day was hot and sunny. It smelled good and I didn’t want to leave. The danger in those “you pick ems” scenarios is that it is so much fun and you pick so fast that you pick too much and you get sticker shock when they weigh your bag (this happens when you are picking with kids and you don’t want to spoil their fun). Unlike the time we went apple picking when the girls were younger, this time we paced ourselves. We picked only what we could reasonably pay for and preserve and enjoyed the day on peach mountain. We set our peaches on the kitchen table to fully ripen and the trailer was redolent of peaches for days.
I bought a canning kit by Ball that had the canner and all of the handy accessories I would need. I found a book on canning at the library but the author wrote so extensively about the dangers of bacteria and food poisioning that I returned the book and instead bought the Ball book on canning. It was in a magazine format and more optimistic and user friendly for the beginning canner. A chef I know told me that many people are put off by canning because they fear killing their families. I think of course the warnings must be made, but probably a lot of that is lawyers talking. I canned in a small kitchen in our off-grid trailer with no running water and my friend Martha who is a canning fiend, proclaimed my vacuum seals as good to go.
Here are full instructions on how to can food
I processed the peaches according to the instructions in the Ball Book. The peaches were packed raw and instead of a plain simple sugar syrup or water, I canned them in a basil syrup. Here is the recipe with the adaptation of the basil syrup.
2 to 3 pound peaches per quart
lemon juice (or powdered citric acid which is vitamin C)
Basil infused simple syrup
Make the basil simple syrup by boiling 5 1/2 cups of water and adding a fistful of fresh basil leaves. Turn off the water and steep the leaves for about 20 minutes. Remove the basil leaves, re-heat the water and dissolve 2 1/2 cups of sugar in the basil water and keep it hot. This was enough syrup for 10 quarts of peaches.
Peel the peaches and toss the slices in lemon juice (or something that has a lot of vitamin C) to prevent their discoloration.Pack peaches into hot jars leaving 1/2 inch headspace. Ladle hot basil syrup over the peaches leaving 1/2 inch headspace. Remove air bubbles. Adjust two piece caps. Process quarts for 30 minutes in a boiling water canner.
I also made a plum jam from plums harvested by Paulina and Nico, local farmers who sell produce at their roadside stand.
The plum jam was easy and filled the kitchen with a marvelous scent. You do not have to peel the plums, only chop them up. I used the recipe for Dawson Plum Jam from the Ball Book. I don’t know what kind of plums we had, all I know is that they were dark red inside and beautiful. I added lavender from my herb garden to this. I do not normally like flowery food, but this combination was a good idea. Here is my adaptation of the plum jam recipe to include the lavender.
5 cups coarsely chopped plums (about 2 pounds)
2 cups sugar
3/4 cup water
a few springs of fresh lavender
Combine the plums, sugar, lavender sprigs and water in a large pot. Bring slowly to a boil, stirring until sugar dissolves. I removed the lavender sprigs after about 15 minutes of boiling. Cook rapidly and stir constantly as the water will cook down and the plums will thicken. You don’t want the plums to stick and burn. Once it is thick and jammy, remove from heat. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process for 15 minutes in a boiling water canner.
There will be scones with lavender plum jam for brunch this winter.