Saturday, September 8, 2007

Last breath

Summer starts its cooling fade
My garden, refuses to be thwarted
In packets I collect seeds

Garden Pickle
1 head Cauliflower - cut into florets
1 head Broccoli - cut into florets
2 Carrots - cut into 1/2" rounds
4 cloves of Garlic - skin peeled and kept whole
2 Small Zucchini - cut into 1/2" rounds
5 stalks Celery - cut into 2” long pieces
2 Onion - cut into quarters
1 Chili - such as a jalapeƱo or habenero
10 Black Peppercorns
2 Tablespoons Salt
5 Sprigs Thyme
5 Sprigs Winter Savory (or Rosemary)
3 cups White Wine Vinegar
3 cups Cold Water

Bring a 4 quart pot of water to the boil, and blanch the cauliflower, broccoli, carrot and garlic for 3 minutes. Drain and rinse under cold water. Let it sit for 15 minutes to drain off any excess water.

Place all in ingredients in a 1 gallon jar, and pour over the vinegar and water. Pour over extra vinegar if you don't fully cover the vegetables. Secure with a non-metallic lid, and refrigerate for 4 to 5 days before you start eating. If you don’t have a non-metallic lid place some plastic wrap over the top the jar before you place the lid on.
This keep for a few months in the refrigerator – if it doesn’t get eaten up immediately.

Vanilla White Peach Butter – yields approximately 9 pints
1 pint raspberry
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
13 pounds over ripe white peaches – washed; seeds discarded and roughly chopped
1 teaspoon salt
2 vanilla beans – split in half lengthwise

Puree the raspberries and push through a fine mesh sieve to catch the seeds. Discard the seeds, and combine the raspberry puree with the lemon and orange juices. In a blender add some of the raspberry juice along with some peaches. Process the peaches, skins and all, until smooth. Continue in this fashion until all the peaches are completely processed. Place peach puree and any remaining juice and salt into an 8 quart heavy bottom pot, and bring to a boil. Lower the heat to a low heat and simmer for 3 to 4 hours. Stir the mixture frequently to prevent any scorching. After about 2 hours add in the vanilla beans and continue cooking.

Sterilize jars and lids and fill with the peach butter leaving about a 1/4 to 1/2 inch unfilled. Process completely submerged in boiling for 15 minutes. Remove from the water and allow the jars to cool completely making sure the lids have sealed correctly. Store the preserves in a cool dark place.

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