Preserving

I had such a hard time getting my cucumbers started this year that I am so proud

of these refrigerator pickles, I had to show them off

I also experimented with pickling peaches.

The idea seems to be in print everywhere this year,

 but the recipes are loaded with sugar.

I made my brine with just a little maple syrup and put

cinnamon sticks, whole cloves, black peppercorns and

 red onion in with the peach halves

They will be ready in a week, I'll let you know

And then.....

While entertaining one night this summer

I, of course, was drinking Rose and had made grilled peaches for dessert

The combination of the two was INCREDIBLE

So I decided to make peach jam yesterday using

honey, lemon and a bit of Rose

The result was phenomenal.

What I want most to share is that I follow no rules when I "can"

I do a lot of refrigerator pickles, which will last in the fridge for

at least 6 weeks

When I do seal my jars for shelve life

 I do it by running them through the dish washer at work

(It works like a charm)

I use honey instead of sugar, taste as I go, no pectin,

I ran my blackberry jam through the food mill before I put it

in the jars to get the seeds out 

The freedom of not following all those rules

is equivalent to my making a quilt for the first time

that the points didn't match.

I have fun.

I also found a book this year that is a pleasure

"Saving The Season" by Kevin West

He makes it seem very poetic

I've got to run, on the way to the Island Institute for

the day to learn how to be an effective

advisor to this year's Island Fellow

More soon!

Enjoy your day

Kyra