Being a regular canner jam maker for the last two years, you would think I’m deft at the whole water bath canning process. Yesterday I made a batch of preserved peaches in Amaretto spiked Tahitian vanilla syrup which ought to be rather simple. I thought so too until I had not one, but two glaring mishaps that left me scrambling. My butt was kicked mercilessly by these peaches.
I love freestone peaches. Just twisting the peaches open to pry out the pit is a satisfying experience much like popping bubble wrap. Early season varieties are typically clingstone and it’s not unusual that you find me quizzing the farmers when the freestone arrives. Can you believe it’s already the last few days of August? Pretty soon, even the freestone peaches will disappear until next year. It is hard not to feel a little sad even though I’m not a fan of oppressive summer heat. Preserving this last bit of summer was what I tried to do yesterday.