Hatton House Diaries

One day, we decided to buy a 125 year old Victorian House in Des Moines, Iowa…….

Punk Domestics New Level Unlocked – Peach Canning August 8, 2013

Filed under: In the Garden,In the Kitchen,Urban Farming — hattonhousedsm @ 3:03 pm
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imageI have never canned before, and it is a process I previously found terrifying. It’s like childbirth, everyone has a horror story they must share. You mention you’re thinking about canning and everyone feels the need to share the story about the time their Grandmother blew up the kitchen, or that woman that leveled her house with a chutney explosion. Last year, I avoided canning entirely and made peach brandy, and then froze the rest of my peach crop.

This year, my mom bought me a gorgeous set of Weck Jars for Hanukkah, and my freezer is already full, so the pressure was on to figure out canning. I read blogs and asked friends, hinted to my mother-in-law that I might need help, but the peaches were moving past ripe and I still hadn’t worked up the nerve when one of the women on the Midwest Homesteading and Permaculture Facebook group hosted a farm swap. I brought some peaches, and while trading, talking to her about my canning fears. She said the best thing: “It’s like cooking, but with one extra step.” So simple. I can cook. So I just need to cook, and then worry about the canning step.

I made three recipes: two from my favorite food blogger, Local Kitchen, with her Honey Spiced Peaches and Maple Bourbon Peach Butter, and the rest of the peaches in simple light syrup from Frugal Living NW. I started the Maple Bourbon and simple syrup, and spent 2 days cooking and canning. Of 25 attempts, only three didn’t seal, which I’m going to call a success for my first time out. Fortunately, one jar each from the recipe batches, so I got to taste both, and they are delicious! I almost can’t wait for winter! I’ll do another canning run this weekend, but to use the weekday peaches, we made a Smitten Kitchen Peach Pie, which was heavenly, and had such an intoxicating smell, I stole a bite before thinking of photographing it. Maybe next time!

Hope you’re enjoying your peach harvest too!

 

#BlogElul – Counting, the Peach Brandy Results Are In August 23, 2012

Filed under: In the Kitchen,Urban Farming — hattonhousedsm @ 3:49 pm
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Countless Bottles of Brandy (OK, there were 6)

I bottled the Peach Brandy I made a few weeks ago, and I’m sure I’d have something really eloquent to say about how I didn’t count the bottles well, and thought I’d run out, but had barely enough with the help of my husband digging through my basement stash of bottles I SWEAR I will turn into some awesome Pinterest project. But you should have asked before I bottled all that booze, tasting as I went. It’s good….really, really good.

UPDATE: Mighty Nest is doing a Weck Jars giveaway here (http://mightynest.com/blog/food-in-jars-cookbook-giveaway) Wish me luck winning some proper jars and bottles! 🙂

 

Peach Brandy! (T Minus a Month) July 11, 2012

imageI posted on Facebook asking for ideas for what to do with my 10 gallons of peaches, and by far, the most interesting idea in my book was “peach brandy.” I did some research online, and found a recipe for peach brandy on Cooks.comthat was as follows:

2 gallons + 3 quarts boiled water
3 qts. peaches, extremely ripe
3 lemons, cut into sections
2 sm. pkgs. yeast
10 lbs. sugar
4 lbs. dark raisins
Place peaches, lemons and sugar in crock. Dissolve yeast in water (must NOT be to hot). Stir thoroughly. Stir daily for 7 days. Keep crock or vessel covered with cheesecloth.On the 7th day, add the raisins and stir. Let mixture sit UNTOUCHED for 21 days, then bottle. (5 gallon crocks).

So my friend Rachel came over and helped process the peaches (we left skins on, because on another website I read it said it would give the brandy a rose color). I got the crock bleached, the ingredients all boiled, chopped, and covered, and it’s going.

When I stirred it this morning, it was very fizzy and smelled like alcohol, but I think it was just the yeast. The things I’m unsure of are whether or not cheesecloth is enough to keep bugs out, and if I’m supposed to cover it for the 21 days or not. Then my mother in law stopped by tonight and said if you don’t chop up the raisins, they can swell up and explode. Apparently this happened in another family member’s wine making.

So here’s your chance to voice your opinion/advice on our first brandy making venture. Save us from our inexperienced selves as needed!

 

Peach Season! July 3, 2012

Filed under: In the Garden,Keep It Local,Urban Farming — hattonhousedsm @ 7:00 pm
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imagePeach season has arrived at the Hatton House! From our single peach tree, we harvested almost 10 gallons of peaches before we ran out of buckets. We’ve already frozen some, given some to neighbors, and made a peach cobbler. Still not at all sick of them. Peaches grown organically and eaten 100 degree hot right off the tree is an intensely delicious experience!