Dave came home the day before yesterday with a deal.
He’d been to see the welder who makes gates for us, and while he was there, the man’s uncle showed up with two half bushel boxes of peaches. They weren’t quite full, but were close. They were also ripe and ready to roll.
He wanted to sell them. Dave asked him the price.
$15 for both boxes.
He also stopped by the liquor store and bought two large bottles of peach brandy.
This was a not-so-subtle hint.
So, yesterday, I spent the whole day making brandied peaches. The total came to 33 pints (there were a few that didn’t seal and they are in the frig already). And there was one pint that was plain (you can see it marked on the lid) because I ran out of brandy.
Even though I explained carefully to Dave that brandied peaches need to age a little bit, he’s already eaten one pint, half last night and the other half this morning.
Brandied peaches are really quite easy to make.
Peaches are canned as usual, but when I’m filling the jars with syrup, I just add 1/4 cup of peach brandy first.
It’s the boiling water dip for the peaches and the peeling that is tiresome.
Anyway, as I cut up the peaches, I took any bits that were really too soft or starting to brown and tossed them in a bowl with a bit of lemon juice. I refrigerated the bowl overnight because I was too tired to care about it, and then dug it out this morning as I did dishes.
And there’s peach jam.
This is all great.
What is not so terribly great is that Dave is on a roll. He came in yesterday afternoon with another half bushel. It seems the Mennonite produce place marked their peaches down and he just thought. . .