I'm at some seriously loose ends.  I'm feeling sad and trying not to feel dejected as well.  We've lost a wonderful Torontonian this week.  Jack Layton has passed on and may he rest in peace.  I'm going to miss  his smiling face and his warmth.  I really don't want to write about it because it makes me feel too sad so I'm going to move on to something else...
like canning.
I'm starting to wonder if I don't have a problem.  I'm canning everything in sight.  As you will see quite soon I canned grape juice.  Grape Juice People!  Who cans grape juice.


So the other day I canned almost a bushel of peaches.  It was traumatic and I think that I've already written about it.  My kids are traumatized (except in January they'll be thanking me just wait and see).  D is totally sick of all the jars and extra pots in the kitchen.  I'm watching the larder shelves fill up and feeling more and more excited about it.  So yeah... a problem.  We canned (me and Kid #1 that is) almost a bushel of peaches until Kid #1 declared independence and ran from the kitchen.  She said no more.  I still had about 20 or so peaches left though.  I honestly couldn't pit and peel another peach though either so I left it... for a day.  Then it started getting to me and I thought they might go bad if I didn't use them up.   What would I do with them.  There had to be something.  I already had peaches in the freezer too so I didn't want to do any more of that.  Next thing you know I've got the canner out again and peeling peaches.  Luckily I had some blueberries to throw in as well.
On a side note, I've been trying to find some witty, quirky, interesting tidbits to pass on to you and I'm finding that I'm flat out of ideas.  The last two weeks have been a whirlwind and I think that it's catching up with me.  My brain is thinking in overload autopilot.  You know, when you're going through all the motions that you always go through but your mind isn't in it.  It's like I have to reconnect with myself for a bit.  I don't like that feeling but it's life.
Side note done.
I don't know if you're the type to do canning but if you are then I would encourage you to try some new combinations.  I've got about 30 jars of preserves.  About 6 or 7 different fruit combinations.  I like that.  I think it will somehow make the monotony of winter a little bit more exciting.  If you do make some preserves then listen to some music while you do it.  It helps.



Peach and Blueberry Preserves 
makes about 6 500 ml jars

20 peaches peeled, pitted and chopped
2 cups blueberries (I used wild)
5 cups sugar
juice of 1 lemon
throw a used vanilla bean in there too if you've got one hangin' around

Combine all the ingredients together in a large pot.  Simmer over medium/low heat stirring as needed so that it doesn't stick to the bottom of the pot.  Simmer for about 25 minutes.  Test the taste to see if you need extra sugar

Sterilize about 6 500 ml jars and their sealing lids.  (Wash in hot, soapy water then dry and place on a baking sheet and into the oven @ 300 degrees F for about 10 minutes - NOT the lids though, they just need to be washed and dried).

Get a big canning pot ready with water and that tray thingy in the bottom so that the jars aren't sitting right on top of the heating element.  Boil the water.

Pour the hot fruit stuff into the prepared jars and place the lids on.  Carefully place into the canner and boil the jars for about 12 minutes.  Carefully remove the jars and then place on top of a towel.  Check the lids to make sure they don't need to be screwed on any tighter.  Cover completely with another towel.  Let it set for about 24 hrs.  Make sure all the lids are slightly concave - when you push on them they shouldn't give at all).  If any don't seal properly you could just use that one right away.  It will keep in the refrigerator quite a while.  The other jars can be stored for up to a year.