Millions of Peaches...

Alright, I exaggerated a bit with the title, but it did feel like a million peaches. My mom came into town and we made 7 pints of peach salsa, 7 quarts of peaches and 1 fabulous peach cobbler.

I cannot give the entire process of canning as I am still learning myself, so here are some tips to canning:

* Jars need to be washed and kept warm so they do not crack when put in the hot water to can

* Jar lids need to be boiled before putting on the jar to seal

* Your kitchen will become a disaster zone, be prepared to wash lots of dishes and wash the counters multiple times to rid the sugary layer now covering them

* You cannot use any peaches that have bruises or they can possibly spoil the batch. Take out the piece with the bruise and use it in peach cobbler as the peaches in the cobbler don't need to be as pretty as the peaches in jars

Peach Cobbler

1 c flour (I used 1/2 white and 1/2 wheat)

2 tbsp sugar

1/4 tsp salt

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/4 c butter

1 egg

1/4 c milk

For the filling:

1/4 c water

1/3 to 2/3 c sugar

1 tbsp corn starch

5 cups sliced peaches

Mix together dry ingredients. Cut in butter.

For the filling mix all together and cook over medium heat until slightly thicker and juices from the peaches are coming out. Once done, put in a 2-qt baking dish.

Whip egg and milk together and afterwards add to the dry mixture. Immediately after, spoon over the peaches. Cook 350 degrees for 20-25 minutes.

U-Pick

I planned a Saturday date for my husband and I.  We started out with a run (we run separately because he would be bored at my pace!), after he made wonderful blueberry pancakes with real maple syrup and walnuts (delicious!) and after we went pickin' blueberries.  We went a little farther away than needed, but the scenery was much better and well worth the drive.  Not to mention, we listened to a fabulous podcast of "This American Life."  Although the clouds threatened, it was a perfect summer day.

Question is, what do I do with all these blueberries... 8.5 lbs total!

Strawberry Shortcakes

Strawberry Shortcakes

1 1/2 c flour

1/4 c sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/3 c cold butter

1 egg, slightly beaten

1/2 c sour cream

2 Tbsp milk

5 c strawberries

3 Tbsp sugar

Whipped cream... definitely a must to go with homemade!

Preheat oven to 400 degrees.  Lightly grease a baking sheet; set aside.  In a medium bowl combine flour, the 1/4 c sugar, the baking powder, baking soda and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  In a small bowl combine egg, sour cream and milk.  Add to flour mixture, stirring with a fork just until moistened.

Drop dough into eight mounts onto prepared baking sheet.  Bake for 12 to 15 minutes or until golden.  Transfer to a wire rack; let cool.  

Meanwhile, combine 4 cups strawberries and the 3 Tbsp sugar.  Using a potato masher, mash berries slightly; set aside.  To serve, split shortcakes in half; fill with strawberry mixture and whipped cream.  Top with remaining sliced strawberries.