Lots of canning this week! First I did 10 pints and 4 quarts of green beans, and then I canned 4 pints and 7 half pints of Cinnamon Peach jam. I had peaches everywhere, and I’ve still got peaches left in the freezer. I’m going to make Amaretto Peach Jam soon. Doug likes the combination of Amaretto and Peach, but I have to go out and get the Amaretto.
I didn’t grow green beans, and I don’t have a peach tree (yet). I picked them up at a local farm (Darnell Farms). We’re almost through a half-pint of peach jam already.
I just love Fall, when all the produce starts coming in, and especially later when the leaves start changing. Expect some great pictures later when that starts happening.
I did want to share a rainbow we had a couple of weeks ago. It was so bright and complete. It’s the best one I’ve seen in a while.
LAST WEEK ON THE BLOG
I reviewed The Long Shadow by Beth Kanell and My Great Aunt’s Diary by Laura Sweeney.
NEXT WEEK ON THE BLOG
I will review The Empty Side of Our Bed, A grief memoir by Bill Beckett and The Secret Orphanage by Barbara Josselsohn.
I hope to post other reviews as well, and I’ll participate in Top Ten Tuesday, time permitting.
Have a great week!
Looks and sounds like a good week, Bonnie!
Yes it was!
Mouth-watering, Bonnie. I can only imagine how cinnamon or amaretto taste like in peach jam. I’d happily try either one. Well done! Nothing compares with something that’s home made.
Sadly, not enough peaches here to make jam, and too expensive to buy for cooking. But we do have grapes in our back yard and I made lots of grape jam last season, a batch that was even spiced up with ginger and mixed spice. Yummy.
Have a great week ahead. Happy gardening and reading.
Spiced grape jam sounds good!
Kudos on your canning production!
It has a double bonus: It makes me feel close to my late Mom, who was an expert gardener and canner, and it helps me manage my soy sensitivity to make almost everything myself.
My mother was an expert canner, gardener not so expert. I’ve always been afraid of canning for fear of giving people food poisoning.
I’ve been canning for years, but for people who haven’t, I always advise using only Ball canning recipes and guidelines because they definitely have the exact time, methods, and pressure you need, and they will tell you how to make sure the jar is sealed, and how to check for broken seals, etc.
Not big on canning, but I’m enjoying eating peaches and cherries while there in season.
I was just having a ripe peach with some cottage cheese. Yum!
That’s great, Bonnie. I hope it goes well for you.
Thanks Tim! I love canning and especially sharing it with others.
Amaretto Peach jam sounds amazing. I would love your recipe, Bonnie. I would love to try making it.
So many jars! I do like the sound of Amaretto Peach jam. And what a beautiful photo of the rainbow. I love it when I see a rainbow in the sky. If I am able, I will watch it until it fades away. I hope you are enjoying your reading and have a great weekend and week ahead, Bonnie!