We are at the end of peach season and I almost missed it! Thankfully the orchard we go to for peaches, strawberries, etc. has sunday hours and we were able to snag a bushel. From these golden orbs I was able to tuck away peach chutney and just flat out canned peaches. No jam cause the basement has plenty, at this point; when our daughters moved out, I lost the majority of my jam and jelly eaters. And yes, I do mail them jars of jam.
This is one of my go-to recipes when peach season rolls around. This is not a post about how to can as there are a ton of sites out there that cover that along with the Ball canning guide (booklet version).
Peach chutney. I’ve had people ask what is a chutney and it is a spicy condiment, made of fruits or veggies and vinegar, spices, and sugar. In India a chutney is used to help balance the doshas within a meal. Personally, I eat chutney because the taste goes with EVERYTHING (imho), including french fries. Husband isn’t a fan and that’s ok – means there is more for me.
This recipe comes from Allrecipes.com <– this is to the recipe itself. In case you don’t want to wander, I’ve spelled it out below including some of my own commentary.
As the days grow shorter, this is a wonderful reminder of summer, along with the canned peaches (medium syrup) and brandy peaches. Makes me happy to think about them. Let me know if you are interested in the other recipes.