I decided to can peaches this year. I have done it before – maybe 5 years ago now – and had pretty much come to the conclusion that I wouldn’t do it again. I really don’t mind Dole peaches, after all. And the sticky mess of peaches in my kitchen was something I was willing to do with out.

Since then, I have become more of a labels reader. And not just the ingredients. I hope you’ll excuse my tirade, but many food items – even those labeled “organic” – are shipped from China. I don’t know, lead paint in toys + melamine in baby formula + that entire dog food scandal (I am forgetting the details) does not = for me good food. I just can’t do it.

{PRETTY}

Washed, in a tupperware colander in my sink. They are so pretty when they are in their entirety.

[HAPPY]

We are skipping to {one of the} finished product(s) here. Peach jalapeno jelly. I took juice I used to pack the peaches in, reduced it, and then put in a few sliced jalapeno peppers. It tasted delicious. Though not, I expect, as a spread on toast in the morning.

{FUNNY}

I know the picture is blurry. My apologies for your hurting eyes – but the box the peaches came in was a little funny to me considering how much I was dreading the processing of a half bushel of peaches in my hot, kitchen.

{REAL}

 

The jelly didn’t set. I have to see if I can open these and then retry.

8 quarts of peaches, with juice missing through siphoning.

The glut of other peach dishes in my house including peach muffins.

And peach butter.

And one stray peach in my refrigerator that no one wants to eat.

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