The wife and I have been busy canning lately. We've done pickles, peaches, and lots of salsa (with lots more salsa and tomatoes to go). It is a lot of work, but it pays off the rest of the year. For those long time canners out there that have seen it all, Ball has a greatly expanded revision of their classic canning publication. Lots of new recipes, you might want to check it out. A new one that we tried this year is "sprited peaches." We have a bumper crop of peaches and have been sharing them with friends and family. We decided to try the spirited peaches for a Thanksgiving treat. Each pint jar had two tablespoons of rum added. I like to perform the processing in the backyard (the house is already hot enough in July in California's central valley). The smell of rum coming out of the canner must have made the neighbors wonder what I was doing. Anyway, here are a few photos of the canning action!
