I start with these

One thing I enjoy doing every summer is canning peaches. The name “canning” is a misnomer since I’m not putting them in cans,
but using a hot water bath to process the jars and peaches to produce an airtight seal. I have an outdoor burner that I attach to an LP tank that is used for a grill, so I can do all the hot work outside and not heat up my kitchen.

Nothing compares to fresh peaches in the summer, but there truly is no comparison to fresh peaches in the winter. During
the cold winter, I love to go down to our fruit cellar and see the bright colorful jars and I can’t wait to open one up and bring back a taste of summer. When the kids were little, I made pint jars. Now that they are older, I’ve moved to quart jars, which is about 1 ½ meals for us.

My mom did a quite a bit of canning and freezing of fruits and vegetables when I was growing up. After Dale and I were
married and moved out to the farm, his mother Celie helped me get started. My daughter Beth helps me now.

Now, growing your own food and canning and preserving that food has become quite popular. Who knew we farmers were such trend setters?

Ready to eat this winter