Last week my amazing mom came on Monday bearing a lot of dirty, empty pint & quart size jars & two boxes of pears that she had picked on her way. Then we went to The Red Barn in Santaquin and bought 1.5 Bushels of Peaches and 1 Bushel of very ripe tomatoes.
On Tuesday we got the kids off to school and started canning the peaches. All the jars had been washed and covered 1/2 of my large table. We put the peaches in the hot water in the roaster for a few minutes (Blanching them) then moved them directly into ice water. Once they cooled we pealed the skins off of them, sliced them and put them into Jars.
Meanwhile we had 2 to 1 parts water and sugar that had been brought to a boil then simmering in a large saucepan. We did 10 cups water 5 cups sugar first. This make a medium syrup. We also had all our flats in a small saucepan of water and brought to a hot simmer. After filling 7 quarts with peaches we filled them to the rim with the syrup, put the hot lids on and tightened the rims down. Then all 7 quarts were placed in the water bather and it was filled with water just up to 1/4” to 1/2” over the tops of the jars. Then the water was brought to a boil and times for 25 min. Jars were removed and set on towels until they cooled completely and sealed.
Once we finished with the peaches we started with the pears. The process of the pears is mostly the same with a few different things. Like you can’t peal pears the same way. With pears you get a good paring knife and peal them that way. The pears we canned were mostly green so that once canned they wouldn’t be too ripe and mushy. As you peal the pears you slice them in halves put then in jars then repeat all the same as the you did with the peaches but when you’re ready to time them in the water bather you go for 30 minutes instead of 25.
By the end of day 1 we had canned 33 quarts of peaches and 21 quarts of pears. Also a couple batches of peaches got overcooked so we made peach cobbler and froze some peaches for peach cobbler for another day.
1/2 Gallon size bag of fresh cooked peaches
1/8 Tsp Cloves
1/2 Tsp Cinnamon
!/2 Tsp Almond Extract
1/4 Cup Tapioca
3/4 Cup Sugar
Mix all above ingredients together.
1 Cup Butter (2 cubes)
1 Cup Oatmeal
1 Cup Brown Sugar
1 Cup Flour
Crumble all together and sprinkle over peaches. Cook at 350* for 35-40 minutes or until top is Golden Brown and Crisp.
David took Wednesday off to help us can the second day. We went and picked about a 1/4 bushel tomatoes from a neighbor up the hill then got started. We finished the rest of the pears we had waiting to do. Then we started on the salsa and tomatoes.
For the canned tomatoes you blanch them like the peaches, peal them slice them and put the in the jars. Then you add 2 Tbsp Lemon Juice and 1 Tsp Canning Salt and hot boiling water. (Be sure to get any bubbles out of the jar before sealing on the lid) Put on the hot lids and rims then water bath them for 45 minutes. Those directions are for quart jars.
David did the majority of the salsa he chopped up Anaheim peppers, Jalapeno Peppers, Serrano Peppers, Onions & diced peeled tomatoes. Then we mixed it all together put them in Pint jars with 1 Tbsp Lemon Juice and 1/2 Tsp Salt and pressure cooked them.
Pressure cooking is a bit trickier. Once the Pressure was up to 13lbs we timed them for 25 minutes.
When we were all done with the pears, tomatoes & salsa we made Jalapeño Raspberry Jam. I’ve never had this jam before, but my mom and sister in law Alice found a recipe on a blog for it and my mom brought us some. It is delicious, my new favorite Raspberry Jam.
Here is that recipe and a link to where they found it:
Greens and Jeans Raspberry Pepper Jam
Makes 6 half-pint jars
5 cups fresh raspberries
2 jalapeno peppers, (we used 5, 2 with seeds)
1 red or green bell pepper
4 cups sugar
1/2 cup apple cider vinegar
1 package powdered pectin.
Wash and pick through raspberries. Crush berries and place in a large pot. Chop the bell peppers and jalapenos (wear gloves!) Add the chopped peppers to the pot along with the sugar and vinegar.
Cook the mixture over medium heat, stirring often until the sugar dissolves. Simmer for 15 minutes. At this point, stir in the pectin. Bring to a rolling boil and boil for 1 to 2 minutes. Ladel into hot half-pint jars and process in boiling water canner for 10 minutes.
We only used 2 Jalapeno’s and it is just got a hint of spice in it. And my mom has never water bathed her Jam. We put the hot lids and rims on then turn the jar upside down for about 5 minutes then turn it back over. All my jars sealed!
I am so thankful for my sweet mom. She took time out of her busy schedule to drive the 3 hours to me bought me a 1/2 bushel of peaches, pick probably a little more than a bushel of pears and taught me a skill I will always use. She’s taught me how to can my whole life but I just wasn’t ready to retain that knowledge until now and I’m so grateful she was patient with me and still willing to teach me at my ripe old age of 34. I’m especially grateful because not only has she taught me but she has spent almost her entire month of September teaching and helping all my sister in laws can also. I know she’s worn out and sick of canning but we all love an appreciate her so much!! Because of her teaching me I felt confident enough to make a dozen pints of Triple Berry Jam last weekend and this weekend I’m going to make more Raspberry Jalapeno Jam and David and I are going to can some pickles too.
The tally for Day 2 was 12 quarts Pears, 15 quarts Tomatoes, 20 pints Tomatoes, 10.5 Pints Salsa & 10 1/2 Pints Raspberry Jalapeño Jam.
And I can’t forget that David made some of his Jalapeno Poppers for my mom that night. They are quickly becoming popular amongst our neighbors and us.