Posts Tagged ‘peaches’

I did not do very much canning this summer, but the few things I did invest the effort in were just fabulous.


Hubby’s parents came to visit us at the beginning of September, and they came bearing goodies from the BC fruit trucks of Central Alberta.  Fruit trucks here in Saskatchewan have nothing on their AB counterparts; here, the best you’ll get is a van with a couple cases each of peaches and plums; there, there are semi-truck-loads of Concorde grapes, bushel baskets of peaches, pears, plums, blackberries…yum!


I had been trying to figure out a novel pork marinade using the chipotle seasoning I got in the spring, and somehow the case of peaches inspired me.  I googled “peach BBQ sauce”, and came up with a Ball recipe that I thought I could work with.   Of course, it is modified all out of recognition, but the proportions are still fine for water-bath canning, as I actually reduced the total volume of low-acid vegetables.   It tastes even better than I had hoped, and we are torn between hoarding the jars of sauce and drizzling it on everything from pork to rice to summer squash!


Peach BBQ saue ingredients


 Maple-Chipotle Peach Barbeque Sauce

6 cups peaches, chopped and packed tightly

1 cup red bell peppers, chopped

1 cup onion, chopped

1 1/4 cup maple syrup (or honey, for honey BBQ sauce, but I like maple better)

3/4 cup apple cider vinegar

2 tsp kosher salt

1 tsp chipotle spice


Mix all ingredients in a pot, and bring to a boil. Reduce heat and boil/simmer, stirring frequently, for about 25 minutes to reduce the sauce and thicken it. Puree in a blender. Ladle into clean, hot jars, and process for 15 minutes (at sea level) for half-pints. Makes approximately 4 cups (4 half-pint jars) per batch.  Use as a meat marinade, BBQ sauce, or condiment.


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Yesterday, we went into town, as we had to pay the electrician (or, rather, put some cash on the visa to pay the electrician with…apparently nobody takes cash anymore…).  Wednesday and Saturday being Farmer’s Market days, and the market having posted on facebook that a BC fruit truck was coming, we decided to give it one more chance.


Unfortunately, it still sucked.


The “BC fruit truck” was a guy with a van and boxes of cherries, peaches, and apricots, a far cry from the reefer semi unit shading groaning tables of peaches, plums, cherries, raspberries, blackberries, nectarines, tomatoes, peppers, blueberries, and grapes that my mind conjures up when I hear the words “BC fruit truck”.  It must be an Alberta thing.  The other vendors still just had one or two things – maybe a couple of onions and some jars of jam, or a few types of baking, or a couple bunches of beets or bags of new potatoes.  None of the tables looked all that impressive.


Disappointed, we headed off to the Co-op grocery, as their flyer advertised decent sales on peaches and blueberries.  On the way, though, we saw a 5-ton truck with “Fruit and Vegetable Stand” painted on the side, parked in a vacant lot.


“Ooh, ooh, ooh”, I gestured at Hubby, but unfortunately, his ESP was on the fritz, and we passed the stand before he figured out what I was getting at.  We actually had to drive halfway around town (stupid construction) to get back to the stand, going the right direction (stupid median), but actually, it was worth the impromptu tour of the city.


They had raspberries.  Big trays, loaded with raspberries, and lots of them.  And carrots, and beets, and saskatoon berries, onions, new potatoes, and cabbages.   THIS was what I had been expecting to find at the Farmer’s Market.  I made a comment to that effect, and asked why they were not there.  The fella running the stand told us that they used to participate, but had been asked to leave, because they “had too much stuff”, and were not complying with the market’s fixed prices.  Had too much stuff?  Huh?


Now, I have no idea if this is actually true, but I can’t think of a reason for the fella to lie.  The fruit and veggie stand was great, though, and we bought 10 pounds of raspberries, and have plans to go back, particularly around corn season, as they said they do have corn.  If the guy was telling the truth, that would explain why the actual Farmer’s Market is so pathetic, with each table having only a couple of things, and also why the prices are so high.  What I don’t understand, though, is why any organizer would pursue policies that so obviously hurt their market…


At any rate, we still stopped at the Co-op on the way home, and got 8 pounds of blueberries (from BC, yay!), and 17 pounds of peaches (from California, boo!).  We headed home, and I did a marathon session of canning, getting 7 pints of canned raspberries, plus a batch of jam, done before bedtime.  I knew the forecast for today was +30, and so far, the weatherman has been pretty accurate.  Today, I did up some flavored liquor (set a couple pints of blueberries in vodka to soak for a nice midwinter drink), and some flavored vinegar (the same, but with white wine vinegar, for vinegarette salad dressings later).  I also picked a big handful of basil from the front bed, and put it in vinegar to soak…apparently herbed vinegars are quite the specialty item.   Since we scooped up six 250 ml jars of white wine vinegar on an excellent sale ($1 each) a few weeks back, I have no reason to skimp!  I have been a little obsessed with preserving in alcohol and vinegar this year, partly because it is so quick.  Last year I made up peach and raspberry vodkas, and they were a smash hit, prompting a whole range of new flavors this year…

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