Oberon keeps singing that song during all of the canning process. We did end up canning the blackberries and made old-fashioned (no pectin added) blackberry jam. I only feel so-so about it. I had hoped for better but in the end reminded me of the old way grape jelly used to taste.
We canned half the peaches in light syrup and with the other half, we made peach butter and four-fruit nectar. It was long, late work and I found myself wondering how the pioneers felt about canning when it was time. The canned peaches are amazing. They're so delicious, it's hard to believe we have something that good just waiting for us on a shelf. Waiting for us to open the lid and unlock its goodness. All that deliciousness just waiting. If the color "gold" had a flavor, it would be what's sealed inside those jars of canned peaches. Wow.
Here are the juicy orbs having been boiled in water for 2 minutes and then plunged in ice cold water. This makes the skin come right off and the flesh is already separating off of the pit.
Here are the peeled peach halves soaking in a bath of 4 cups water and 1/4 cup lemon juice. This will preserve the color I guess and prevent browning.
And here we have blackberry jam and canned peaches. Mmmm. All posts should end this way.
Recipes to follow!