What are you canning now?

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I just made Tropical Sunset Preserves, Yummmmmmmmm!

4 Cups of Puree's Pineapple
1 1/2 cups chopped peaches
Juice of 1/2 a lemon
1/4 c. sliced maraschino cherries
1 pkg Pectin
5 1/2 cups sugar

Combine Pineapple, Peaches, Lemon and Cook until soft, about 4-5 minutes on medium. Add pectin and bring to a rolling boil (add 1 tab of butter to reduce frothing). Add maraschino cherries now and then add sugar. Bring back to a boil for 1-2 minutes. Ladle into hot, sterilized half-pint jars, leaving 1/4 inch headspace. Adjust lids and process in boiling water bath 10 minutes.
 
#1California Chick :

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What are tommy toes???

Here is a picture with my tommy toes in it, My tommy toes are volenteers that reseed them selvies everyyear. Momma moves them where she wants them to grow most of our tommy toes are dime to quarter size, but also sweeter they say than cherry tomatoes
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with 6 or my 7 hot peppers.​
 
This was my canning for today, I made Spiced Peach Jam using a recipe from my vintage Southern Living canning & preserving cookbook (love that thing
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). This jam has really good flavor and I'm thinking of using it as more of a topping for crepes, pancakes and even cakes.

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Speaking of cakes I also make a Peach Pound Cake last night that is just delicious
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I got the recipe here, this is one to try!!
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http://allrecipes.com/Recipe/Peach-Pound-Cake/Detail.aspx
 
Here is my shelf so far...
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I so wish I had AC so I could get my beans finished today without sweating to death! Good looking peach jam! THose Brussels sound YUMMY....I have 10 plants waiting for the frost out in the garden
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Can you believe I said the "F" word already???
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I just want these mosquitoes and the humidity to die down really....Terri O

(PS) wouldnt a dilly bean recipe work for them? With extra hot peppers of course!
 
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K I found a recipe that has good reviews. I will be making these today so hopefully they will be ready by my brothers bday.

Hot spiced Brussels Sprouts

2lbs Brussels Sprouts
21/2 cups water
4 heads dill
21/2 cups vinegar
1t cayenne pepper
4 garlic cloves (opt)
3T pickling salt
4 heads dill (opt)
2 jalapeno peppers or 1 habanero pepper

Cook whole Brussels sprouts until just tender. Pack in hot sterilized pint jars. Combine water, vinegar, salt, dill, cayenne pepper, hot peppers (left whole but cut top off and take out seeds). Wear gloves when working with hot peppers. Cook vinegar solution for 10 minutes. Remove hot peppers and pour over Brussels sprouts, leaving a 1/4-inch headspace. Add a clove of garlic, 1 extra dill head, a slice of hot pepper in jar (optional). Adjust sterilized lids and process pints 15 minutes in boiling–water bath canner. Makes about 4 pints
 
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Now that sounds cool!! A second request for that recipe if anyone has it!!!

Me too! We have about 30 plants in the garden and there will come a time when I'll need every recipe for sprouts that I can get my hands on.

Sandee
 

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