7/19/10: 20 pints of GA peaches, canned in white grape juice; 19 of which sealed (my friend Cori canned along with me while our kids played; we all had a blast!); Presto recipe
7/24/10: 3 half-pints of peach-white grape jelly, made with the juice we cooked the peaches in on 7/19 ; Sure-Gel no-sugar recipe; I used no sugar at all (you can choose how much to use) and (big shock!) it's quite tart!; Sure-Gel recipe
8/7/10: 4 pints of dill pickles (2 with garlic; 2 without); BBB recipe
When Aaron (age 6) saw the pickles spears neatly packed into the wide-mouth jars, he asked, "how'd you do that?!" as though I had turned water into wine, which naturally filled me with pride. He had been expecting pickle "coins".
Slow canning month due to travels and a torn-up kitchen (we got new flooring and fridge this week - I'm in heaven!).
I'm eagerly anticipating apple and pear season! I had also hoped to can some of our raspberries this fall (normally we only freeze them) in the form of jam and pie filling, but I'm not sure we'll have a crop at all due to way too much rain. :(
Showing posts with label peach jelly. Show all posts
Showing posts with label peach jelly. Show all posts
Sunday, August 8, 2010
Saturday, July 17, 2010
Canning Update
More canning:
7/5/10: 5 half-pints of apple-peach jelly (WB, Sure-Gel)
7/12/10: 6 half-pints of apple-peach jelly (WB, Sure-Gel)
7/17/10: 5 pints of dilly beans (WB canned, BBB recipe)
The jellies were made with Sure-Gel pectin, using the leftover juice from canning peaches. The jelly is delicious, and with four cups of sugar per batch, it oughta be!
We have green beans coming out of our ears, and a chest freezer full to the brim with the 1/4 cow and six chickens that we purchased last week, so canning is especially a must this year if we are going to preserve things. I may pressure can some plain green beans as well (a longer process than pickling them), but canning the bushel of peaches we bought yesterday will have to come first.
I am going a little nutty with canning this month in part because August is shaping up to be a jam-packed month for us...we will have family camp, my sister's wedding, and then a number of trainings and meetings prior to heading back to school.
7/5/10: 5 half-pints of apple-peach jelly (WB, Sure-Gel)
7/12/10: 6 half-pints of apple-peach jelly (WB, Sure-Gel)
7/17/10: 5 pints of dilly beans (WB canned, BBB recipe)
The jellies were made with Sure-Gel pectin, using the leftover juice from canning peaches. The jelly is delicious, and with four cups of sugar per batch, it oughta be!
We have green beans coming out of our ears, and a chest freezer full to the brim with the 1/4 cow and six chickens that we purchased last week, so canning is especially a must this year if we are going to preserve things. I may pressure can some plain green beans as well (a longer process than pickling them), but canning the bushel of peaches we bought yesterday will have to come first.
I am going a little nutty with canning this month in part because August is shaping up to be a jam-packed month for us...we will have family camp, my sister's wedding, and then a number of trainings and meetings prior to heading back to school.
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