The Observation Deck

Posting this here instead of Chef Geoff because of the timeliness.....

Here's what I have...

1. Two (2) seven-quart pressure canners that (I think) I know how to use. I've used both of them before but I may have to relearn, no problem. Been a couple years. And I have all the other needed equipment, jar funnel, jar lifter, huge $100 pot with a thick bottom and sides, misc. stuff, etc.

2. Around one hundred (100) quart canning jars with lids and rings that I've accumulated from Big Lots real cheap.

3. The weekend off, any day, this Saturday, Sunday or Monday.

4. A decent idea how to do this.

You supply....

1. As many bushels of peaches as we can possibly can in a day. I have no idea how many peaches that fill 100 quart jars. I'll pay half for the peaches but you gotta get 'em, and they have to be cheap. If they fill up more than 100 quarts then we'll get more jars.

2. A kitchen which is sizable enough for us to work comfortably. Which is to say big, with a commercial quality stove that can accommodate 3-4 really big pots at one time. My stove/kitchen is inadequate to this task. A TV and beer would help a lot. Church basement? Chef Geoff?

I have never canned peaches but I have canned tomatoes, applesauce, green beans, etc. I've read about peaches and they seem pretty easy. You gotta hot pack 'em in some sugar mix....

Fall canning should be LEAF-organized someday, here's a stab at it. Who wants to participate? Let's get it going THIS WEEKEND. I'll do everything I can. Like I said I have the whole weekend off....

I can't participate, but I just wanted to say, that I think this is a marvelous idea.

Ten years ago, I would have been there.

Happy canning.

When I was young, one of my uncles was an inspector for the railroad. The raiilroad's policy was that if there was any spoilage in a boxcar, the entire contents were discarded, even those that were not damaged. I think the boxcars had a refrigeration unit on each end, and when one unit failed, the produce in that end of the car was considered ruined.

So on a moments notice, my uncle would call my parents and report that he had a few peaches to can (a few million, more like), and we would hop in the car and go over to his house to can. They used the kitchen stove, and a second stove they had put in the basement. As a child, my task was to help remove the skins after the peaches were rinsed in hot water. I didn't enjoy it much, as it was hot, sweaty work, but that was before TV, so all I could do was plead that I had homework to do, but none of us believed that. They put up a huge amount, and both their and our basements were filled with canned peaches; they were far better eating than store-bought, and now I look back on those days of family activity fondly.

I don't have access to the railroad anymore, but we drive up to catawba a couple of times when the peaches are ripe. We don't can any, but do a lot of baking, and eating cut up peaches. I,ve had a lot of peaches over the years, and I don't think any can match an Ohio grown peach.

Good luck in your canning project. Don't delay, as the season is almost over around here. We buy ours at Bergman's, and I noted they do have a truck there. I wonder if they would be amenable to delivering a large load to Lakewood?

If you're looking for great peaches, go to the North Union Farmer's market on Wednesday. One orchard in particular, Smith Farm, has great peaches and nectarines. 1/2 peck of "firsts" costs $8, often including 14-15 peaches (depending on size).

I try not to buy jam for a variety of reasons, and have purchased "seconds" from the Smith ladies for $5 or so 1/2 peck. Can't beat the homemade stuff!

Also, Rosby's now has their pick your own raspberries available. They're terrific (and also make great jam).

Happy Canning!

OK so nobody joined me. Saturday morning I went to the West Side Market and bought a bushel of peaches for $48. Nice freestones that the lady said came from an orchard in Rittman.

Tonight my lovely wife and youngest daughter helped me can every last one of them. We ended up with 27 quart jars of peaches. I'm enjoying the great sound of lids “tinkingâ€￾ as they go concave (actually there is one more batch in one of the canners). Every one has sealed so far and I'm sure they all will.

Maybe a few of us can get together for applesauce or stewed tomatoes. I've done bushels of both in the past. (Though I need to buy a new apple peeler.) And I wore out the family with the peaches, I think they'd rather I take it off-site in the future. We need a much bigger kitchen than mine, preferably a place with six burners. It's actually quite an operation and pretty darn hard with a small four-burner stove.

Oh and my wife saved most of the pits to share with the children in her classroom. Anyone know how to grow a peach tree from a pit, or if it's even possible?