Big canning day: peaches, jam, bruschetta

I found a wholesale source in the Twin Cities for produce–a friend of a friend who works for a grocery distributor.  I bought a case of peaches from him this week, peaches from my old stomping grounds of the Central Valley in California, where they grow the best peaches anywhere.  These peaches were supernaturally, voluptuously delicious.  They reminded me of why all those 19th century Romantic poets used to write sexy poetry about peaches.  So here’s what I did with them:

12 pints of peach slices in pink champagne…

Peaches in Champagne

12 half-pints of peach-strawberry jam…

Strawberry Peach Jam

13 half-pints of peach jam…

Peach Jam

A look at all of them, just so you can appreciate how many hours I was on my feet making all this stuff:

Long Line O’ Jars

I also had purchased a veritable truckload of roasting vegetables, in order to make Roasted Vegetable Bruschetta, which recipe I will share in a different post.  Here’s not quite 5 quarts of that:



17 thoughts on “Big canning day: peaches, jam, bruschetta

  1. Sheesh Laura….I miss reading your blog for a while and come back to find you’ve been a food preserving maniac! What did you do with your kids during all this? Velcro? Duct tape!?

    I am impressed and amazed. This is great stuff! Pink champagne and peaches?? Wow

  2. Well thank you, Kate! I’m spoiled because my teacher husband, who usually gets summers off, can do the ant-herding while I buzz around doing my canning.

    HEY! (Brilliant brainstorm strikes…) Do you want to go pick raspberries with me when they’re ready to be picked? My children HATE being dragged along on that chore! I usually go to Natura Farms, which I’m imagining is not that far from you.

    We’ll just see how the pink champagne works out. I read somewhere about canning pears in red wine, and things just sort of spiraled out of control from there. If they’re amazing, I’ll post more details of what I did–if they’re not, then I’ll quietly pretend that I never posted this. 🙂


  3. Dear Laura,
    Those peaches in champagne look amazing! What’s not to like about something in champagne. The rest of them look beautiful and delicious. Love, Aunt Joan

  4. Hi Laura,

    Did you post your recipe for Roasted Vegetable Bruschetta somewhere and I am missing it? My husband and I have decided to try our hand at canning and that bruschetta sounds delicious!

  5. Huh. I guess I never did post that, eh? Well, I’ll get busy in the next few days and post it, along with about 20 other posts that are overdue. The summer madness has hit me like a truck this year. 😀

    Please stop back by and tell us how your canning goes. I hear that strawberries are late this year (at least here in MN), and that raspberries will be a little bit late. Anyway, we’d love to hear what you try, what works, etc.


  6. Hello. I enjoy visiting your page. You have been very busy this summer I see making some delicious impressive food choices. Would you mind emailing your recipe to me for the peaches in pink champagne. I would love to try this. I can for the upcoming Christmas season and enjoy trying new things. I thought my Family and friends would enjoy receiving a jar in their gift baskets I work so very hard on.

  7. Good Morning Laura 🙂

    I hope your week is treating you well. I am sure you have been busy, I see you have kids.. 🙂
    I posted a requested above for the recipe for your pink champagne peaches and have not heard back from you. I am picking up a few boxes of peaches on Friday and would absolutely love trying your recipe..I see above you have not tried them and weren’t sure how they would taste but I am quite sure the flavor will make those who taste them swoon. ha ha I have faith in your creativity! 🙂 So….if you could spare the time to email the recipe to me….I would truly appreciate it and your time spent in doing so.
    I have looked all over the internet..and after spending hours felt as if I were going crazy and threw in the towel on looking.
    Thank you , enjoy your day..Friday is almost upon us! 🙂

    • Lisa, I’m hearing your urgency. Laura is in the middle of getting her home ready to sell, preparing to move across country, and today and tomorrow she’s holding a giant garage sale. I’ll remind her that you’re waiting for this, but it’s possible that she can’t even put her hands on the recipe right now. She’s pretty much living in the whirlwind right now.

  8. Hello! I found this page when I googled “half pint canning jar” images. I’m desperately searching for those rounded ones you have pictured above with your peach jam in them! They seem to have been discontinued in the 10 years between when I canned with my mom and when I started canning on my own. For some reason I think that raspberry jam tastes better out of a raspberry shaped jar. Would you have any idea how or where I might find some, or would you possibly consider parting with yours? I know how strange a question that is, but I don’t know WHY they quit making such a cool and classic jar shape.

    • Mara, I don’t think they’ve been discontinued–you may just need to keep looking. For future reference, I’ve found WalMart to be the best place to find a wide variety of canning jars, followed by our local Ace Hardware store. As for my own canning jars, I’ve already parted with most of them in preparation for a cross-country move, so they’re already gone. I wish you success in your quest for the right shape (because there IS a right shape for raspberry jam!)


  9. Hi Laura,

    I wrote you a couple of times last year after you had posted the pics of the canned pink champagne peach slices and jam asking for the recipe. My timing couldn’t have been worse as you were right in the middle of your move out of state and your Hubby said it wasn’t a good time. Now that things have hopefully calmed down, I was wondering how your product turned out and if I could please have the recipe. I would greatly appreciate it. They look so pretty and I would love to make as a gift. I work very hard all summer canning up a storm, preparing for Christmas as I give 35 large gift baskets per year of my canned goods to Family and Friends. I would love to incorporate this in with the other items I am planning if you would be so kind to get back with me. I hope you have a fantastic weekend! 🙂 Lisa

    • Hi Lisa, I’m sorry for not getting back to you last summer–we actually just completed our move across the country THIS spring, so things have been nutty for us. I have to confess that the peaches in champagne was one of those flying-by-the-seat-of-my-pants things that I didn’t really quantify (plus, it was more than 2 years ago now, so I’m going to tell you what I remember I did, and you’re going to have to do some experimenting.) I made a simple syrup like I normally do in canning peaches, only I used the champagne (2 bottles, I think) instead of water, and I kept adding sugar a cup at a time until it tasted sweet enough for me. I let that just come to a boil, stirring constantly, then turned off the heat. Then I packed the jars with peach halves and poured the champagne syrup over them, up to 1/2″ below the lip of the jar. I close the jars and canned them in a hot water bath for 15 minutes. I should note that you want to open and use these within 6 months or so, because the jars that were left after a year had gone bad. I would recommend that you try a batch or two of these for yourself right now, and if you like them, do another batch for gifts in late summer when the California and Colorado peaches are really good and can be had by the case.

      Also, if you’re looking for fun things to can for gifts, I’ve made a wonderful little liqueur called Framboise, which I put into fancy bottles and give as gifts. It’s nice for sipping, or for cooking, or for drizzling over ice cream. Check it out.

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