ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends

Tag Archives: peach


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The Canning Inventory, 2019

Friends, I have been way behind in relating some important news in the 2019 ReLocavore season.

First, I am sure many of you know, but if you don’t, ReLocavore and The Mister relocated. We are now back in our native turf, Southern Wisconsin. Back with quality farm land, quality farmers and quality markets. So, we re-re-located. You’ll see a definite shift in my work. First, I have lots of built-in helpers. Second, my new house has white composite marble countertops (goodbye beautiful New Hampshire granite).

Second, I have not been posting the canning inventory for 2019. Let me catch you up…

  • 37 pints Strawberry Jam (h/t Smother and The Mister)
  • 8 quarts frozen strawberry halves
  • 9 pints blueberry jam (h/t The Mister for getting them from Tree Ripe Fruit Co)
  • 10 quarts frozen blueberries (I think…?)
  • 6 quarts canned peach halves (ditto Tree Ripe)
  • 6 pints peach butter
  • 1 gallon cherry bounce (h/t Brennan’s Cellars)
  • 16 cherry hand pies
  • 2 quarts dried cherries
  • 7 half-pints cherry jam
  • 1 quart cherry pie filling (future pie #1)
  • 1 quart frozen cherries (future pie #2)
  • 2 quarts cucumber pickles
  • 6 quarts hot dilly green beans (h/t Smother)

What to Do With 50 Pounds of Stone Fruit: A Photo Gallery

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We stopped at the Apple Bin Farm Market on the way home from visiting Sam’s grandmother in New York state. They had ripe apricots and peaches. We left with a full carload. So… What can you make from 50 pounds of stone fruit? Click on an image to read more about what me made.

The motherload…
We ate a LOT of apricots and peaches, and gave many away to friends and neighbors.
I like canned peaches. So, we made 7 quarts. In light syrup so we don’t get too fat eating these in the winter.
After canning peaches in syrup, we had some leftover, so it went into a bag and into the freezer. This will be a great cobbler.
Apricot preserves – 12 half-pints. I didn’t add any pectin. Instead we cooked it for a good 45 minutes to get the natural pectin out of the fruits. It’s a soft-set, but has REALLY GREAT flavor.
Peach butter. 4 pints. Peach butter doesn’t have any fat in it. It’s called “butter” because it’s very spreadable fruit with little added sugar. After canning, we had a few tablespoons left over. It went over the top of the apricot cobbler. Yeah, we baked too…
My friend came over to help with drying, and we ended up making an apricot cobbler. This is not a picture of my cobbler, but it looked just about identical…
Dried apricots. We didn’t use sulfur to keep the orange color, so they turn brown when they dry. They still taste really good. I forgot to set an alarm to wake up in the middle of the night and turn down the dryer. They got done in about 14 hours, instead of the usual 18.
I selected the prettiest tiny little apricots to make apricot bounce – apricots with sugar drowned in straight brandy. The jar will sit until Christmas, then we get boozy on fruit!

This gallery contains 9 photos