2-3 pounds of large peaches or 8 pounds of small peaches

3 1/4 cups sugar

5 cups water

2 tsp cinnamon

2 tbsp vanilla extract

Wash the peaches. Peel by dipping them in boiling water for 30 to 60 seconds, then plunging them into ice water to cool quickly. Slip off the peel, halve the fruit, or slices, then pit and scrape the cavity to remove the red fibers, if desired (these fibers tend to turn brown during storage).

As the peaches are halved, prevent darkening by placing the fruit directly into an anti-darkening solution

Blackberries I prefer to raw pack. Take whole,stemmed,cleaned blackberries and fill into hot mason jars. Ladle a light sugar syrup (3 cups of water to every cup of sugar) into each jar, leaving a ½-inch headspace. Wipe off the top of each jar, and seal with a lid and ring. Place jars into a boiling water bathcanner and process pints and quarts for 15 min. When processing is over, remove hot jars, place on a padded surface, and wait for them to seal overnight. Clean and store in cool dark place.

1/4 cup olive or canola oil
8 slices sourdough bread
8 (3/4-ounce) slices Land O Lakes® Deli American
1 to 2 medium (1 1/4 cups) fresh peaches, thinly sliced*
3 ounces (about 6 slices)

Directions

Heat gas grill to medium-high or charcoal grill until coals are ash white. Brush 1 side of each bread slice with oil.

Diced Asparagus

Diced Bell Peppers ( GN, YL, ORN,RD)

Diced Cauliflower

Diced Broccoli

Diced Potatoes

Diced Carrots

Diced Parsnips

Diced Celery

Diced Zucchini

Diced Mushrooms

Diced Summer Squash

Diced Red Onion

Diced Beets

Garlic Clove

Take any combination of veggies you love put into a tin foil packet, add olive oil, Salt and Pepper along with herbs you love. We use rosemary, thyme, italian spices and red pepper flakes.

Ingredients