We are currently under the thumb of Hurricane Joaquin and a rain system that has decided to just sit on top of us and dump rain. It’s been raining for what seems like two weeks and the flash flooding brought by the hurricane tipped the scales and flooded the reservoirs, lakes, and tidal areas. Thankfully we have power and our house is raised so even though the yard looks like a swamp, we’re nice and dry inside.
In fact, this hurricane has provided the perfect environment for us to hunker down and get some work done around the house. Top of my list for this weekend was a gutting of our pantry and bar area and a big overhaul on how things are organized (and, more importantly, displayed). I’m pretty thrilled with the results and the work has paid off in a big way. In fact, all that new space in the pantry (and all the new jars I ordered to help keep me honest), inspired two days of canning, freezing, and putting stuff up.
A few weeks ago I raided the market’s late summer peaches just before the stands became overwhelmed by gourds. Some of those peaches went straight down the gullet, but most of them were paired with cinnamon and cloves, pickled, canned, put in the pantry, and saved for a rainy day. For one of those jars that day came yesterday, when I served them with homemade cultured creme fraiche and a drizzle of honey. I expect the rest of the jars will make their way onto the table throughout the holidays, on top of biscuits, in tarts, and on their own in all of their tart and spiced glory.
makes 4 pint jars
4 large peaches, ripe
4 cinnamon sticks
2 dozen whole cloves
2 cups white vinegar
2 cups filtered water
1 cup brown sugar
4 sanitized pint jars
Slice your peaches and pack each jar with 1 peach, 1 cinnamon stick, and 6 whole cloves.
In a non-reactive pan combine water, vinegar, and sugar. Bring to a boil. Fill each jar with vinegar mixture so that peaches are completely covered. Lid and seal each jar tightly.
Bring a pot of water to a boil. Place the jars in the water bath, ensuring that they are completely submerged. Boil for 10 minutes, and remove from water. When the jars have cooled slightly tighten the lids. Once the jars have sealed (the lid will stay locked in one position and won’t pop up or down) place in a cool, dark place (like my newly organized pantry!) and let sit for at least 2 weeks.