Our 20 pound box of peaches came with two layers. I forgot to count when we started grabbing peaches for baking, eating and cooking, but did remember to count once the first batch of salsa had been made. The bottom layer had 24 peaches on it, so I figure we started out with 40-50 peaches (if each peach actually averaged 7 oz, based unscientifically on one weighed peach, we had about 45 peaches).
The peach preservation stats:
6- peach lavender jam
6 – cranberry-peach conserve
In addition to salsa, jam and frozen peaches we used some up right away. I made peach muffins the morning after we got the box. 1 peach gave me 1 1/4 cups of roughly diced peach (though this did not hold true for the rest of my measuring). And 4 peaches, cooked into 2 cups of very thick peach nectar. I think I actually screwed the recipe up somehow since it measured peaches in quarts and I suspect was referring to the picking basket quart and not a volume quart. With the peach nectar I made the Peach Iced Tea from Super Natural Foods.
4 – peach nectar for iced tea
1 – buttermilk peach muffins
That adds up to 37 peaches. One had a bad spot that grew too much before I got around to using it (38 peaches) and the rest must have been eaten in hand, probably at least one peach per day during the duration of my canning craziness (that definitely gets us in the 45-50 count range).
And the results:
3 pints of salsa (the 4th was a hair shy of water-bath ready so we just enjoyed most of it that night with chips and then stuck the jar in the fridge)
9 half pints of peach lavender jam (the recipe was supposed to make 6 cups, I’m not sure what happened)
8 half pints + a couple leftover tablespoons of cranberry-peach conserve (again was supposed to yield 6 cups)
The lesson learned – always prep at least one extra jar, you might not use it but it is much better than scrambling to prep more jars when you still have hot jam in the pot and have filled all the jars. I prepped 5 pint jars for salsa and only used 4; I prepped 8 jars for the jam-round 1 and scrambled for a 9th, which didn’t even fit in my water-bath and so went straight to the fridge; I prepped 5 pint jars for salsa and only used 4; luckily I instinctively prepped 8 jars for jam-round 2. The extra jam also meant I had to go back to the store for a second box of half-pint jars, and I ended up with the regular mouth half-pints instead of the wide-mouth half-pints since the former was on sale while the latter was not. What are those four red filled jars on the left? That will be explained in the pickle post.