It was a weekend filled with preservation in our homestead kitchen. We picked up 80lbs of organic peaches and 20lbs of organic nectarines to preserve for our homestead pantry and freezer. We canned peaches and peach salsa, and froze peaches for winter smoothies. We froze nectarines and also made a basil nectarine shrub. These days we are swimming in pickling cucumbers, so I also canned a few jars of our favorite dill pickles, which we are making several jars of every couple days. I had a few lone banana peppers to use up so we also canned pickled banana peppers to enjoy throughout the year. I like to keep pickling brine in the fridge so that I can easily heat it when I have small batches of pickles to can.

Canned Peaches in Syrup:
3:1 Water to Sugar
Peaches, peeled and sliced

Fill jars with peaches to 1 inch headspace, and top with syrup to 1/2 inch headspace. Process 20 minutes for pints, or 25 minutes for quarts in a waterbath canner, adjusting for elevation if necessary.

Peach Salsa Recipe:
https://www.healthycanning.com/peach-...
*I add 1/2 teaspoon of sea salt

Nectarine Basil Shrub:
2 c nectarines
1/4 c basil
1/2 c cane sugar
1 1/2 c raw apple cider vinegar

Mix ingredients in a quart jar and loosely tighten lid. Allow to sit on the counter for a few days, up to 2 weeks. Strain through cheesecloth and store in the fridge for up to a year. I like 1/2-1 oz in a glass of sparkling water or you can use it in cocktails.

Pickled Peppers:
6 c white vinegar
2 c water
3 cloves garlic

Bring brine to a boil and then reduce heat and simmer for 5 minutes. Remove garlic cloves. Pack peppers into jars, add brine to 1/2 inch headspace, and debubble. Process pints and half pints for 10 minutes in a waterbath canner, adjusting for elevation if necessary.

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Abbey

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