I always get excited every late July/ early August. Summer is at it's peak, Shark Week is on the Discovery Channel and the Elberta Peaches are in season! Usually I buy a case and eat 4 a day, diced with a little sugar and a dash of heavy cream. Except for this year we got adventurous - peach canning at my aunt's lake cabin with my mom, cousin, and aunt! (And two baby boys watching)
Jars are prepped and ready to go.
Peaches going in for a blanch to remove the skins.
A lot of pots of hot water is required for canning!
Success!
We also made a Peach Raspberry pie with raspberries picked right outside the cabin!
Peach Raspberry Pie
Another new venture- a shrimp boil! So much fun. Boil everything all together than dump in on the patio table and pour over some hot melted butter!
Here's the link for the recipe for the shrimp boil.
Then we made a traditional Peach Pie
For the finale of peach week I made a peach salsa.
Peach Salsa
serves about 6 as an appetizer
1 Cup Peaches, Chopped (About 2 Peaches)
1 Cup Tomato, Chopped
1/2 Cup Red Onion, Finely Chopped
1 Jalapeno, Minced
1 Tablespoon Lime Juice
2 Teaspoons Sugar
Mix all ingredients together and store in an airtight container in the fridge.
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