Just Peachy

One of the things I look forward to in July is buying peaches off the TreeRipe Citrus truck, straight from Georgia. These peaches are so delicious--so utterly unlike anything we can buy in the Midwest--that this year I bought 60 pounds. Now I am a little conflicted about this, since I try to buy local and a lot of fuel was used in transporting these peaches a long distance, but at least I know where this food comes from. I figure it's better than buying from large grocery store chains, where I don't know where the food is from and often it's not even from this country.

Every June I anticipate the newspaper ad announcing that the TreeRipe Citrus truck is coming. This year I arrived about 15 minutes early and I stood in line for about 20 minutes. You must understand the whole experience of buying peaches. The sun was out, the weather beautifully warm. Everyone around me in line chattered endlessly about the quality of the peaches and what they did with their peaches last year and what they'll do with their peaches this year. By the time I bought my peaches, there were probably three times as many people in line behind me than there had ever been in front of me. As the line grew, traffic in and out of the small parking lot became chaotic and congested--people of all ages congregated to get their hands on those wonderful peaches.

Last year I bought 30 pounds of peaches and mostly froze them, but this year I did some research beforehand and got a bit more courageous. I stumbled on to a MAC DADDY food preservation site: http://www.clemson.edu/extension/hgic/food/food_safety/preservation/
I like that their recipes are also available in printable PDF format. This site helped me be courageous enough this year to try canning and dehydrating, in addition to freezing my peaches.






As with all food preservation projects, it takes alot of time and effort. But I think one of the ladies in the peach line summed it up perfectly when she said, "You just feel so proud when you're done canning those peaches." I couldn't agree more.

Three Sauces in One Outcome

It was ambitious but last week I did complete Janet Chadwick's 3-in-1 canning project I described in a previous post (and managed to be in bed by 10:30 pm every night). Above you see (left to right) seven half-pint jars of chutney, seven pints of sweet and sour sauce....

and below, seven pints of Indian BBQ relish...

It took me several days to prepare...one night to prepare the peaches and another to prepare the tomato puree. But it was worth it.

The entire process quieted my mind and relaxed me during a stressful week with school finally back in session.

I can't wait to crack open these sauces to serve with different dishes throughout the fall and winter.

Canning Continued

My canning curiosity began with the Better Homes and Gardens Home Canning Cook Book. My sister got it for me at a thrift sale or a library book sale--I can't remember which--cast out among all the ancient, abandoned books that nobody wants anymore. Although I fancied it a treasure, I didn't look at it for years. But I kept it anyway. Sometimes you're given all the tools you need for something, before you even know you need them.

Yes, the sticker on the cover says $2.49! Copyright 1973. I envision this book being used by a quiet, passive, perfectionist, born-to-please housewive like Betty Draper from the early seasons of MadMen. But who cares if the book is older than I am?! After all, how much could have changed about canning in the last 36 years or so? In this age of quick, fast, and easy, I don't really see canning as an evolving discipline or a fashionable, high-in-demand hobby.

Or is it more popular than I thought? It sure does fit with our current interest in sustainability. BHG gave me some basic recipes and enough information to start (I began with the spaghetti sauce I pictured in a previous post), like acidity levels of foods, when to use a hot water bath versus a pressure cooker, how to sterilize jars, etc. Then I decided to try salsa. A quick Google search for "salsa canning recipes" returned numerous resources on canning, among them this guide to preserving various salsas.

But it was Barbara Kingsolver who especially inspired me. Ever since I read Kingsolver's book Animal, Vegetable, Miracle, I wanted to do the three sauces in one canning project:relish, sauce, and chutney, all in one day, by adding a series of different ingredients into a stock pot and canning and three different points in the process. (All the AVM recipes are online at http://www.animalvegetablemiracle.com/ )

Then I noticed that Kingsolver credited Janet Chadwick for the recipe, from Chadwick's book The Busy Person's Guide to Preserving Food. So I ordered Chadwick's book too! Chadwick's book includes recipes, tips, and how-to's, for various types of food preservation (not just canning). In addition, she provides detailed information about different kinds of kitchen gadgets that may be helpful in your food preservation adventures.

So for the last few days I have been planning for the three-in-one canning project. And trying to carve nonexistent time out of my day to do it. Yesterday I bought 30+ pounds of tomatoes from a local farm. I researched where I can buy fresh peaches (straight from Michigan, it turns out), and will purchase them tomorrow...even though I will have to sneak away from work to do it.

I've practiced blanching peaches and tomatoes, and removing their skins. Last night I prepped the fresh peaches I already had, purchased from a Sunday afternoon farmer's market in Central Wisconsin. Tonight I will make at least four quarts of tomato puree. Then I will be almost completely prepped to attack my canning project tomorrow night after work.

It has been a long time since I've been excited enough to plan how much I could get done after work. For the longest time, I got through the day by counting how many hours until I could go home and sleep on the couch (especially in Winter). I have found something that energizes me, excites me. Sort of like blogging. Every day I try to learn something new about blogging. For example, how to include pictures of book covers in this blog post (without having to physically locate the image on the web, save it and upload it to your blog). On that note, which book cover image format do you like better--the plain image or the image that includes the purchase info from Amazon? Obviously I'm not trying to sell anything, but I like to share where I found things.
I don't know if finding things I like to do has re-energized me, or if I was getting re-energized enough on my own to be open to finding these things, or maybe a combination of both, but I have found tremendous peace and healing in such simple things as canning foods.

Try Something New

Find the thing(s) that calm you, replenish you, allow you to focus completely, and do them. Find the thing that quiets that relentless voice in your head, also known as your thinking mind. Think about things you’ve always wanted to try and things that you look forward to doing. Things that make you feel peaceful and inspired and whatever adjectives you have to describe yourself feeling good (if you don’t know what makes you feel good, then you should practice being aware of how you’re feeling throughout each day and write it down!).

In the years following my mom’s stroke, I developed different ways of coping with my feelings (some good, some not so good). I began watching the Food Network cooking shows with my mom, and I began to try different recipes. I realized that I got a lot of satisfaction out of preparing different foods. I could come home from work and from being at the hospital during my mom’s rehabilitation, and be overwhelmed with the polarity of emotions I was feeling at the time—hope and despair, gratitude and grief, faith and fear—and ten minutes into chopping up peppers or sautéing zucchini all was quiet and peaceful inside.

I found the same healing power with plants. Somehow while rutting up the earth and sticking my fingers in the dirt to nurture life in perennial and vegetable gardens, I felt peaceful and alive.

And so it was that I recently rummaged through my parent’s basement to find my mom’s old canner and pressure cooker, stuck back in a corner of the cellar, covered in cob webs and dust. And I raided her collection of mason jars lining the shelves of the basement, darkened by dust, standing untouched for at least four years—back to the date my mom suffered a stroke—a day that we will never forget, the dividing line between our “old life” and our “new life.”

So as I canned (for the first time) tomato sauce and tomatillo salsa I realized that so many of mom’s things from her “old life” stand untouched now…her canning supplies, her sewing machine. For a long time we mourned our loss of our “old life.” But many things that were nonexistent in her “old life” are now a staple of her “new life”—reading more than 50 books a year, wintering on the Florida beaches...

At some point we have to quit hanging on to the old, and make room for the new. Life happens and things change. Adapt and move on. Find your thing and do it. And if the time comes when you can’t do it anymore, I hope that you can be as courageous as my mother has been. The universe may be stretching you to find something new.