Jars of Sunshine
Late last summer I took part (for the first time) in the peach canning tradition at Two Century Farm; Alan’s family’s 223-year-old fruit farm at the foot of the Niagara Escarpment. I wrote about the experience and shared some photos that appear in the current volume of Kinfolk Magazine, volume three.
Here are some outtakes, and some serving suggestions adapted from Gran’s favourites:
How to serve canned peaches
Sliced on top of cereal or yogurt, or—when you have a little bit more time—with pancakes or a fresh–out-of-the-oven crumble.
Swimming in their preserve juice with a splash of milk or rich cream (a peach’s best friend) and a sprinkle of cinnamon or brown sugar.
In a salad with some stinky cheese (if you like that sort of thing).
Soaked in vanilla syrup, and topped with toasted crushed almonds (or toasted coconut, if you’re really missing summer).
For extra-celebratory evenings, chopped up in a glass of bubbly with fresh orange juice.
And of course, when you’re not looking to warm up, slices served on vanilla ice cream may very well be the perfect dish (grandchildren-approved).