Deadwood is my favorite show of all time. I think I’ve seen each foul-mouthed episode at least five times over. While Deadwood was never a place known fine cuisine, but it did have its moments. For example, Al Swearengen’s take on hospitality whenever hosting a meeting of the important men of the camp. “Open the f***ing canned peaches!”
Now that the domestic peach crop is coming to a close for the year it’s time for me to make my own f***ing canned peaches in the true old-timey tradition.
So, my mother was one of 18 children, and I feel like a lot of information that was held by my grandparent’s generation didn’t have a chance to get passed to the people in my mother’s generation, and, in turn, didn’t make it to my generation. I don’t blame anyone for that, and I feel lucky that my grandmother’s intense sewing skills made it down to me, but I still wonder how much information was lost because my grandparents were so busy raising baby after baby that there was no time to teach the older ones the kind of skills that go from parent to child.
In summary, I have no idea what I’m doing. I’ve never canned anything before, and I’ve never even seen anyone can anything. Luckily, I have the internet to make up for this gap in domestic knowledge. I have resources to learn this new skill and hopefully I’ll have the wherewithal to pass it on to the people will come after me. Still, mistakes will be made, lots of them.
Ripe Peaches (more than four, as I found out)
- 1 part sugar
- 1 part water
- 1 canning jar
First, I removed the skins from the peaches. I placed each in a pot of boiling water for 30 seconds and then placed them in ice water. The skins popped right off. I had no idea how many would fill a jar, so I skinned four large, ripe ones.
Next, I made a simple syrup solution of half sugar and half water, heating until the sugar completely dissolved, not letting the liquid boil.
I then cooked my peaches in the sugar syrup for about five minutes, still keeping the solution from boiling.
I then put spooned my peaches into a canning jar and used a funnel to fill it up to the top with syrup. My peaches only filled half of the jar, so next time I’ll need to cut up more than four.
Finally, I boiled the jar to seal it. I learned a few hours later from a friend that the water should be over the lid of the jar or the jar should be boiled upside down. Still, it sealed and seemed intact. I guess I’ll find out whether I really screwed up in a week.
**Update** I let the peaches sit in the cupboard for a week before trying them. They were super tender tasty! I think I’ll cut down on the sugar in the syrup next time because it was way to sweet, but I’ll probably use the leftover liquid to make peach sweet tea.