My fantastic funnel

I know that’s sort of high praise for a lowly funnel, but I really do love mine.

I use it nearly every week when I’m making yogurt, and lately, I’ve been using it to fill jars with applesauce.

kuchenprofi funnel

I used to have a flimsy plastic funnel with a snipped-off end, so last Christmas, I put this funnel on my list.

(Shut up. Funnels are indeed Christmas present material, at least when they’re this nice. ;))

A lovely feature of this funnel is that it works with wide-mouth or narrow-mouth jars.

funnel filling applesauce jars

And because it comes with a removable mesh filter, it’s perfect for things like straining broth or pouring milk into jars for making yogurt (it strains out any solids.)

I really, really like that it’s not plastic, both because it will last longer and because I feel totally comfortable pouring hot liquids (like broth) through it. No melting worries!

The funnel is made by Kuchenprofi, and it’s $22 on Amazon. I know that seems like sort of a lot of money for a funnel, but hey, it should be the last one you need to buy, and if you find yourself pouring stuff into jars much, I think you’d love the Kuchenprofi as much as I do.

(There are other, less expensive stainless steel funnels available, like this Norpro Funnel, which costs less than $9, but the cheaper ones tend not to come with a strainer, and some people have complained about things like the handle falling off. In the grand scheme of things, the extra $13 for the Kuchenprofi seems worth it to me.)

P.S. Speaking of stainless steel kitchen tools, while I was making applesauce, I was reminded again how very much I still love my stainless steel ladle (which happened to be the topic of an adoring post a while back. ) What can I say? Stainless steel kitchen tools make my heart go pitter-pat.

stainless steel ladle

Freezing Peaches

After I posted about my $10 box of peaches and mentioned I was freezing some of them, many of you wrote to ask how I do that. I’ve been trying to keep up with responding to your emails, but then I thought it might just make more sense to post about it!

I don’t do anything earth-shattering…I just quarter and peel the peaches, and then lay them on a greased baking sheet. Then I put the sheet into the freezer and leave it there until the peaches are totally frozen.

how to freeze peaches

If the sheet is greased, the peaches should come off pretty easily.

If they don’t, my super-duper fancy method involves sort of gently dropping the pan right side up onto the floor to shake them loose (my concrete laundry room floor is so good for this! ;) ).

Or if you are more patient than I am, you can just wait a few minutes for the peaches to thaw a bit.

I put the frozen peaches into bags and put them back into the freezer.


(I usually freeze things like this in reused bags…this one is a heavy-duty plastic bag that used to hold rolls from a warehouse club. They were left over from a church event, and I brought them home so as not to waste the rolls, and then I saved the bag.)

Frozen peaches, like most frozen fruit, aren’t very good to eat raw once they’re totally thawed (Hello, Mushville.) But they’re perfect for throwing into smoothies.

The main reason I freeze them, though, is so that I can stir them into bowls of oatmeal, with a little cream and brown sugar. The hot oatmeal thaws them just enough to leave them with a pleasant texture, and it’s a little taste of summer heaven at a time of year when juicy peaches are a distant memory.


P.S. I also think that frozen peaches would work pretty well in a peach pie or peach cobbler, but I’m not basing that on experience. I’m usually too busy eating mine in oatmeal to stop and bake a cobbler.