Canning Peaches, Pears & Pickles

As a child I remember bringing home boxes upon boxes of produce from my Grandparents’ farm in the Okanagan and spending what seemed like the next week canning with my mother-though I may have been more of a hindrance than a help!

Here is a sampling of this year’s spoils…

My mother’s recipes are as follows:

Dills

  • 3 cups vinegar
  • 7 cups water
  • 1/2 cup pickling salt
  • l garlic clove per quart
  • 1/2 tsp alum per quart
  • dill sprigs-2 per jar

Wash wide mouth mason jars in hot water and put in preheated oven to keep warm.
Bring water and pickling salt to a boil so salt dissolves.
Lightly scrub cucumbers and cut off tips at both ends.
In each jar add l garlic clove and 1/2 tsp alum.  Add one dill sprig to the bottom of the jar, add the cucumbers and the follow with another dill sprig.
Fill jars slowly with water – leave 1″ from top.

Run a knife along the inside of the jar to remove any bubbles.  Seal tightly and let sit before moving to cool room.  And you’re done-definitely the easiest of the three!

Peaches

Wash jars in hot water and put in oven to keep warm.
Fill canner with water and bring to boil.
Boil a second pot of water to place peaches in for a short time to loosen the skin and remove skin gently with a paring knife (after an approx. 5-10 min soak it peel easily).
Move the newly skinned peaches into some cold water with some coarse salt added (this will stop them from browning).
Cut peaches in half or in slices, remove the pit and transfer into another lightly salted cold water wash to sit until enough peaches are ready to fill the jars for the canner (approximately 5-7 jars per canner).
In each jar add either 1/4 cup sugar or 1/4 cup honey.
Fill jars with peaches and then pour boiling water into each jar to 1″ from top.  Swirl a knife through the jar to remove any bubbles.
Seal tightly and place in canner of boiling water very slowly so jars don’t break.
Boil peaches for 15 to 20 mins.  Remove and let cool.

One case/box of peaches should fill about 12 wide mouth mason jars.

Pears

Pears unfortunately need to be peeled and cored (which can, of course, take a fair bit of time) before they are put in the salted cold water wash.  Once that is taken care of, the canning process is essentially the same as for peaches.
In each jar add either 1/4 cup sugar or 1/4 cup honey.
Fill the jars with sliced pears and then pour boiling water into each jar to 1″ from top. Swirl a knife through the jar to remove any bubbles and seal tightly.  Place in canner of boiling water very slowly so jars don’t break.
Boil the pears for 15 to 20 mins.  Remove and let cool.

A big thank you goes out to my Mum and Tante Jocelyne!

This entry was posted in gardening, organic, urban farming and tagged , , , . Bookmark the permalink.

4 Responses to Canning Peaches, Pears & Pickles

  1. Granny says:

    Good morning. Discovered your Blog this moment. What an impressive collection of “spoils”, as you call them. Your family is spoiled indeed! May I as how much time all of this represents? I realize that it is a work of love and, as when you were a child, time is irrelevant. It is the joy of the process and result that matter, but I like numbers. They give things a new perspective. Enjoyed my visit very much. Will surely return. Thank you.

  2. Loving the information on this website Canning Peaches, Pears & Pickles | Adventures in Organic Urban Farming with Suzanne Denison you have done great job on the content .

  3. Super-Duper site Canning Peaches, Pears & Pickles | Adventures in Organic Urban Farming with Suzanne Denison ! I am loving it!! Will come back again. I am bookmarking your feeds also

  4. Pingback: Weekend Highlights – The 18 Blogs of Christmas – Dec 24, 2011 « Granny's Parlour

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