Last Friday as I was leaving for the retreat my neighbor let me know her peaches are ready and I could have all I wanted of them. My tree is loaded too so I just got a half bushel from her this year. I peeled and diced peaches Monday night and part of Tuesday. I froze snack bags of ripe peaches in a gallon bag for my mother and started the first batch of peach salsa.
Tuesday morning, I started my veggies for Mock cheese sauce. While they were cooking. I packed my first batch of 14 day pickles in their jars to can (recipe in July 25th blog). I then went and got carrots and cucumbers from the garden to dice for relish. I like to use any leftover brine from the 14 day pickles to make a chunky (and with carrots) crunchy relish. By midnight Tuesday I finished peeling and dicing all but a handful of spotless peaches that I will keep for eating fresh. I had my 3rd batch of peach salsa canned before heading to bed. Each batch was a little different. I made some for my mom and the lady I got the peaches from with lots of sugar and certo.
I made another batch that was good but not quite right for us and our neighbor’s daughter who also fights diabetes. The third batch is for us and I finally figured out a recipe that is really good. I had not made peach salsa since before we found out Duane was fighting diabetes. I will share my finished recipe with you. The final ingredient I added that made it taste like what I used to make was vinegar. Making pickles gave me the idea and it was exactly what it needed.
Sweet and Tangy Peach Salsa
- 12 cups diced peaches
- 2 sweet red peppers
- 2 Poblano peppers
- 2 Jalapeño peppers diced fine
- 1 cup diced Onions
- 4 large cloves garlic minced
- 100 drops liquid stevia
- ¼ cup maple syrup
- ½ cup vinegar
- 1 teaspoon salt
Roast the poblano and red sweet peppers. Take the core and seeds out, slice them in 2 to 4 pieces and put them outside up on parchment paper on a cookie sheet. Broil for 5 to 15 minutes until the outer skin is a dark brown to black. Take out of the oven and run under cold water removing the outer skin then dice. Mix all ingredients in a large bowl and pack in your jars using your jar funnel. Run a knife up and down through the jar to get air bubbles out. Cover the number of lids you need for your jars with water and put them on to boil. While waiting for them to boil for 3 minutes clean the top of your jars making sure there is nothing on the surface that could cause your seal to fail. After lids have boiled 3 minutes you can put them on your salsa jars and put them in a pressure canner. For pints or smaller process them for 35 minutes on 10 lbs pressure. Remember to leave them set in the canner for 45 minutes after turning the heat off under them to allow the pressure to go down in your canner before taking off your weight or opening. If you don’t it could siphon out around your lid and ruin the seal.
We love Peach salsa over a salad with lettuce, black beans, corn, and rice. It is also good with the Low Fat Vegan Tortilla Chip recipe I gave in my May 9th Blog. I have even been enjoying it on a slice of toast in the morning even though it makes the toast a bit soggy.
Mock Cheese Sauce
- 4 cup diced sweet potatoes
- 1 cup diced carrots
- 1 cup diced onions
- 4 cups of broth from boiling the above
- 1 cup nutritional yeast
- ¼ cup lemon juice
- 4 teaspoons salt
- 2 teaspoons garlic powder
- ¼ teaspoon smoked paprika
- 1/8 teaspoon southwest seasoning or cayenne pepper
- 2 tablespoons raw cashews
- 1 cup white beans rinsed and drained.
In a large stock pot cover vegetables with 5 to 6 cups of water or more to cover the vegetables. Cook the veggies until tender. Drain liquid off of veggies keeping back 4 cups to add back in. Add the 4 cups of water back in with the other ingredients and blend with an emersion blender or cool and blend in a counter top blender until the mixture is smooth. Fill jars using your canning funnel, leaving about an inch head space so that the mixture does not siphon and fail your seals. Clean the top of your jar of any debris that could foul your seal. Prepare lids according to package instructions and then pressure can according to your canner’s instructions. Can at 10 lbs of pressure for 35 minutes for pints and half pints.
I use this to make broccoli or cauliflower with cheese sauce, and also for Mac and Cheese. When Duane decided to go vegan cheese was one of the hardest things to give up. This helps with his cravings. I also keep a shaker of nutritional yeast on the table for him to sprinkle on the things he likes cheese on.
Thursday I finished canning the last of the carrots. The first batch I canned on Wednesday and did not peal them. When carrots are first dug you can scrub the peal off using a stiff bristle brush. I pealed Thursday’s batch and by the time I was done I have to confess my hands were sore. My hero Duane came to the rescue once again and took care of clean up and also took me for my favorite ice cream treat. He insisted on getting me ice cream even though he can’t have it himself. I think I found a one of a kind special gift from God when I found him. He is my hero more times than not and I am so blessed to have such a wonderful husband. While Duane was finishing clean up I finished mowing the lawn. I discovered we also have honey bees going in and out of a hole in the siding on the garage and am thinking they might be starting a hive in there too. I am amazed at the rising bee population here on the farm. So glad I whispered that little prayer asking for them. The beans hanging in my bean tunnel and the large amount of butternut squash are a result of the great job they are doing pollinating.
Friday I was exhausted and decided to take the day off. I had canned 35 pints of carrots, 21 half pints and 11 pints of peach salsa, 7 pints of chunky sweet relish, , 6pints and 11 half pints of mock cheese sauce and 5 pints of 14 day pickles. I spent a relaxing morning giving some of my plants a drink of water and doing a little laundry. I met friends for lunch and have just relaxed in the evening.
Today I went with my husband to a men’s gathering at church. One of the guys who is a single parent met us there and I took his daughter to breakfast while they had their meeting. I think spending time with little ones gives us a new perspective on life and this little girl is so smart. I loved that every child she saw she had to stop and tell them something nice that she had observed about them. I would have to say this week that God has been working with me to not waste time trying to figure things out too far ahead of time. Not that we don’t do things looking forward to the future, but that I often waste my time thinking about things that could happen and worrying about things I have no control over. Once I recognized that I needed to renew my mind in this area, it seemed like something opened a flood gate in my mind to have more and more of these thoughts come bubbling up all at once. It felt like I was fighting a battle with myself. As I stopped myself from entertaining the what if thoughts, I seemed to have many things fall into place and the way they worked out was much easier than any of my plans to handle the what ifs would have been. God is good and we are blessed here on the Wade Homestead.