The storm the other night brought down all our neighbour's peaches so he brought me two big buckets full. I've made two large batches of bottled peaches - no sugar - delicious just as they are. I know I've mentioned it before but I just can't understand why British preserving books make no reference to this healthy, easy way of preserving fruit, everyone here cans and makes compote. In fact many French houses have either a second kitchen or a cooker and a sink in the cellar or a shed specifically for making preserves of one sort or another. I went to a vide maison today and the house had a little lean-to at the back just for that purpose.