View From the Back Forty

The Two-Faced Peach When you think of a peach, what flavor sits on your tongue?  You probably think of a sweet taste and memories of summer?  Do you think of a spicy flavor?  Maybe not a spicy flavor, but let me introduce you to the two faced Peach.                                                  Peach salsa getting ready to be canned Two-faced seems kind of harsh, but in this case I mean it in the most kind and sincerest terms.  There is only so much sweetness a gal can take before she needs a little spice in her life! And for me that is peach salsa!  I was skeptical at first, but I needed something new to do with peaches, and came across the recipe in the Complete Book of Home Preserving, it did not disappoint.  I was eating it out of the pot before canning (all proper party rules in place of course, no double dipping).  And peach salsa isn’t just for chips; it can be added to hamburgers, chicken,  maybe fish.   Very versatile salsa, and a touch on the spicy side.

Why canning?  Isn’t that more expensive then store food?  Are you preparing for the zombie apocalypse?  Isn’t canning a lot of work, when you can just get it at the store? These are just a few of the questions I have been asked when people find out that I can food. But that’s ok I have answers for them and any other canning doubters out there. Yes starting to can, buying/ finding jars and the equipment, finding safe recipes, and sometimes the trial and error of canning is definitely more expensive then buying food in the store.  Especially if you find a good sale on canned goods!  Once you get established canning your cost can go down dramatically, particularly if you use reusable lids.  But if you factor the time and energy required to grow or buy the food, it is probably still more expensive- but I have an answer for that too. Taste and nutrition are unequaled with canned food. You know exactly what goes into every single jar (hopefully).  You can adjust sugar content on cer