Yet another thank-you to Amy of Crazy Boy Farm for organizing the second round of bulk buying of the most gorgeous fruit my palate has ever laid into. I bought two boxes of pears and peaches, which weighed about 22 pounds each.
Here are the results of my can-stravaganza, peach-and-pear style:
|4 pints, 4 half-pints, 1 quart, and a quart-sized container that is living in my fridge of peach salsa; 8 quarts and 3 pints of sliced peaches (one of which did not seal)|
|15 quarts of pear halves|
I've also got three gallon bags full of sliced peaches in the freezer because I ran out of jars and had a bunch of peaches that needed tending to before they'd get overripe.
The basic idea came from this recipe. I ended up with enough to fill the equivalent of 10 pints.
16 peaches, peeled, pitted, and chopped
1 red onion, finely chopped
1 large red pepper, finely chopped
The zest and juice of 3 limes
1/2 bunch cilantro, chopped
6 cloves of garlic, finely chopped
6 banana peppers, finely chopped (note: please don't wimp out and use these peppers; get yourself some jalapenos)
1 cup white vinegar
2 cups sugar
2 teaspoons cumin
1 teaspoon salt
- Throw all of the ingredients together in a large pot and bring to a boil for five minutes. Take pot off of the heat and let everything sit another five minutes.
- Process in sterilized jars.