I also saved my peach peelings; I boiled them for about a half hour yesterday and then let them steep all night to prepare to make peach jelly. This morning, I strained out the juice and then squeezed all the peelings in a cloth to get every bit of juice. I have over a gallon (I think - it's in a big mixing bowl, not in a measuring cup or a pitcher).
After school today, I'll be working on my first few batches of jam. I'm using small-batch recipes so that I don't feel overwhelmed my first time jam- and jelly-making. I've never canned before, either, but after seeing some of the pictures on other blogs, I realized that it's not as completely complicated as I thought it would be and that I already have the big equipment. I did invest in a six-utensil canning set, but that was only about $10.
On my radar:
- how to make vanilla bean paste
- how to make cola syrup with xylitol to mix with club soda for a low-cost, sugar-free soda
- learning about aromatherapy (I'm thinking about studying chemistry with my high schoolers when they start next month as a beginning point)
- perfecting my sugar-free (almost), grain-free chocolate chip cookie recipe (improved from Alton Brown's recipe and, really, almost there)
- experimenting more with almond flour, coconut flour, and whey powder as a substitute for wheat flour (trying to adjust Paula Deen's peach cobbler recipe for dessert tonight; also want to work on sandwich wraps, crépes, pancakes and waffles, and English muffins to go with all this jam!)