Prepping the last of the peaches for the freezer.

We’re going to need some more shelves.

(top left to right) - Cayenne pepper sauce, peach and habanero hot sauce, peach and walnut conserve, trail apple jelly, dried cayenne peppers

(bottom left to right) - Dill pickles, deli-sliced pickles, pickled beans, pickled banana peppers, spicy pickled beans, apple butter.

Vi shared her Ontario peach hook up with us, so tonight was dedicated to a peach based habanero hot sauce.  The habaneros were from our garden, limes and orange from the supermarket, and honey from Kory’s uncle in Tinker Creek.

Here’s the recipe:

In a pot, combine 12 habanero peppers (chopped, no stems or seeds), 4 cups of peaches (chopped, no skins or stones), ¾ cup fresh lime juice, 1 orange, ½ cup cider vinegar, 4 tsp kosher salt, and 2 tbs honey.  Simmer for 15 minutes.  Purée.  Ladle into sterilized jars and process for 10 minutes.  

*recipe adapted from ‘Canning for a New Generation’ (Liana Kissoff)