The Tilsons

Movin to the CITY gonna eat a lot of peaches
Im movin to the CITY Im gonna eat me a lot of peaches
Im movin to the CITY Im gonna eat a lot of peaches
Movin to the CITY Im gonna eat a lot of peaches
Peaches come from a can they were put there by a FAM
In a KITCHEN
IN THE CITY, WITH THE TILSONS
GONNA EAT ME A LOT OF PEACHES

Presidents of the USA & guest writer- Lisa Tilson

That was our theme song while we stood (and sat) in the kitchen, Justin, Larry, Josh and I - blanching, peeling, pitting and squishing peaches at 10pm.  Justin - judging that the stress lines on my face weren’t disappearing any to soon- called Larry to see if he and Josh would come over and help us can.  They came over at around 9, and wow was it awesome to have some fresh energy in the house!  Larry is a bartender, and Josh works at the same place as bar-back; they are extremely efficient.  We had canned the peach quarters in syrup last night (I think we were up until 4am?  STUPID) and needed to move through the rest of the peaches for the tomatoes.

Peaches in Syrup

1. Prepare jars, lids and screw bands as per ush.
2. Boil a huge pot of water (for blanching), fill the sink with cold water (and lemon) and prepare a giant piece of cheesecloth as a dipping bag.
3. Prepare a batch of light syrup (13 C of water to 2 C of honey)
4. Load several peaches into the bag and submerge them in the boiling water for 1 minute.
5. Transfer the dipping bag into the sink full of cold water and begin brush the peaches with your thumbs, pushing the skin off.
6. Cut the skinless peaches in half and pick the pit out (gently)
7. Quarter them and place them in jars, bum out (or else they look very yucky after they are cooked.
8. When the jar is full, ladle in the syrup to 1/2inch of rjim and remove bubbles with a spatula - top up syrup if necessary.
9. Wipe, lid and screw - placing jars in boiling water canner when you have a full load.
10. Process 1 L jars for 30 mins and 500ml for 25 mins.
11. Fill enough jars for your canner

Peach Sauce (I made this one up)

1. Prepare jars, lids and screw bands as per ush.
2. Boil a huge pot of water (for blanching), fill the sink with cold water (and lemon) and prepare a giant piece of cheesecloth as a dipping bag.
3. Load several peaches into the bag and submerge them in the boiling water for 1 minute.
4. Transfer the dipping bag into the sink full of cold water and begin brush the peaches with your thumbs, pushing the skin off.
5. Toss peaches in a huge bowl and allow the kids (22 year old bartenders) to squish them up with their hands and make the floor a slippery, blissful mess.  They will probably make it a contest to see who can get the most pits.
6. Cook the peach sauce down add 2 tbsp of lemon juice per 8 cups of sauce. Add spices to taste (cinnamon, ginger, nutmeg, clove)
7. Ladle into jars, wipe, screw and load into canner
8. Process for 15 minutes.

Peach Jam (BC Honey Growers Ass. Gourmet Recipe Honey Book p 36)

6 C peaches
1 Pkg Pectin
2 C Honey
1 t Cinnamon
1 t Nutmeg
Juice of 1 lemon

1. Loosen skins of peaches by dipping briefly into boiling water.  Chop (or squish) into small pieces.
2. Place in a large saucepan and bring to a boil
3. Add pectin, stirring until well mixed.
4. Add remaining ingredients.
5. Cook at a full rolling boil for 5 mins.
6. Pour into hot sterilized jars and …. ya wax?  Nope, not these days
7. Process for 10 minutes.

Millions of peaches
Peaches for me
Millions of peaches
Peaches for free - or nearly…