I’m not sure it’s because I’m home more now that I’m a stay-at-home mom or because I’m home more due to the pandemic but I find my cooking has exponentially increased, especially this time of year.
Since we have a garden, both my husband and I are constantly canning and pickling things to preserve them for the winter. While his specialty is tomatoes, corn, and peppers, I tend to stick with fruits and make homemade jams and jellies (by using a recipe I inherited from his grandma).
However, this year I ventured a little out of my comfort zone. We planted fruit trees a few years back: two apples trees and two peach trees. They were a Mother’s Day gift from my son which is pretty neat because I can see both my son and the trees grow and bloom year after year. Fruit tress take a while to produce after they are planted and it wasn’t until last year when we finally got one peach between the the two trees. (We are still waiting on our apple trees to yield anything) Happily though, this year one tree has really taken off and has dozens of peaches.
While I know my family loves to eat fresh peaches, I was worried it may produce more than our fair share. So I decided to learn how to can peaches. That way we can enjoy them all year long.
Not wanting to risk my precious (and finally bountiful) crop, I bought some from the store to try for my first canning batch.
Honestly, it’s super easy. You just need canning supplies, peaches, sugar, and water. That’s it!
Now I can’t wait to try these peaches with my favorite slow cooker peach oatmeal this winter.