Peach Project

September 18, 2017

 In a desperate effort to hold on to the summer bounty, Melina and I canned the last of the great New Jersey peaches. We transformed a 37lb crate of glorious yellow peaches into 12 quarts of canned peaches and 12 pints of peach chutney. Several jars were infused with some combination of lemon/lime/ginger/clove/bay leaf/basil/pineapple sage/rosemary/ginger...herbs courtesy of Melina's garden. Lavender is definitely the prettiest.



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