When we arrived in Keremeos my Dad had already the peaches laid out ripening to perfection. He had gleaned them from a new orchard that was not being harvested- almost like farming ‘dumpster diving’. The outside woodstove fire was lit at 7am the next morning.
We sipped our mate, began peeling and cutting the peaches and waited for the fire to get roaring hot and the hot water bath to boil. Each batch was carefully placed in the boiling water.
For me, canning becomes more about the shared experience, old timeless skills and the connection to food than the end product. Of course all winter my family and friends will savour the sweet taste of Summer.