spicy peach chutney

this was my first experiment with canning and preserving. ever. after reading about safe canning methods and looking at a variety of recipes, i decided to take on the big project of home canning. i can't wait to open a jar of peach chutney this winter to enjoy with my thanksgiving smoked portobello mushrooms or with some stuffed roasted dates. until then, i'll enjoy a little bit atop some roasted squash! yumm...

peach chutney:
3 pounds ripe local peaches - any variety
3 cups apple cider vinegar
1 1/2 cups local honey
1/2 cup red onion, chopped
1 clove garlic, crushed
2 large cubes of fresh ginger, crushed
1 cup golden raisins
1 teaspoon red chillies
1 teaspoon celery seed
1 tablespoon mustard seed
1 teaspoon graham masala
salt & pepper

peel peaches, discarding any bruised or mushy parts. cube peeled peaches into small pieces. mix all ingredients together in a large pot, and boil for about 90 minutes at a medium temperature until vinegar reduces and you have your desired consistency! store in the fridge, or follow directions for home canning.

ginger elixir

exciting news: i've obtained a fancy pants juicer.
it takes up a large corner of my kitchen counter, but i love it.

my favorite simple concoction thus far:

3 large sweet carrots, fresh from the farmers market
1 thumb sized chunk of young ginger*
2 valencia oranges
top with a sprig of mint (or heck, you can juice that too!)

young ginger is less pungent, but just as flavorful as "old" ginger. it's shinny, white, and looks like unwrinkled ginger.