Pickle update and Peaches

The pickles are looking good.  We cut one last night and tasted and they are well on their way to yummy dills.  That said I really felt like the brine wasn't as heavy as I wanted.  So... I added salt and vinegar.

Recipe from the 2009 Ball Canning Book

10 pounds cucumbers
1 1/2 cups canning salt
2 cups vinegar
2 gallons water

3/4 cup mixed pickling spices, 2 to 3 bunches of fresh or dried dill, garlic (optional)

These should be ready to can in 2 to 3 weeks.  :-)

I personally just prefer a stronger brine.  I know both are tested and safe.

Last night was peaches.  18 pounds for $20.00  not a wonderful price but that is the price this year so if you want peaches you pay it...

I freeze my peaches - they taste just like fresh off the tree.

1 quart sliced peaches
1/2 cup sugar
1 1/2 teaspoons fruit fresh

Stir together and let set for 10 min. so the sugar dissolves.  Put these into your freezer bags or containers and pop into the freezer.

(the recipe calls for 2/3 cup sugar but that just seems like too much, 1/2 cup is lots of sugar!)


These are wonderful in a pie or just in a dish.