Let all that you do be done in love.
1 Corinthians 16:14 ESV
1/2 lb. carrots, peeled and sliced to 1/8-inch thickness
1/2 lb. celery, sliced into 1/4-inch thickness
2 red bell peppers, medium dice
1/2 lb. cauliflower florets, about 3/4-inch in size
1/2 lb. green olives, pitted and cut into 1/4-inch pieces
1 lb. hot peppers of your choice (I did half jalapeño and half serrano)
1 cup pickling salt
4 quarts water
2 cups white vinegar
2 tbsps pickling spice (purchase or easily make your own)
1 1/2 cup sugar
1. Clean your jars, rings and lids. A dishwasher works great for this. I usually put them in a pot of boiling water and then place them in the oven on the lowest temperature while I prepare my fruit.
2. Peel your mandarins. Remove as much of the white pith as possible. These little Kishu Mandarins took no work at all to remove the pith, but their smaller than golf ball size did involve a lot of peeling.
To prepare for canning, I heat 5 pint/500 ml mason jars in boiling water and left them in the hot water until ready to be filled. The sealing discs and ring bands were also warmed in a small pot of boiling water and left in the hot water until ready to use.
Ingredients
FOR THE STRAWBERRY PULP:
Smooth, velvety fruit spread made with fresh picked peaches. The perfect way to preserve summer.
Yield: 10 (8-ounce) jars
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Makes about 10 pint jars or 4 quart jars
1 teaspoon ascorbic acid mix, or 1 tablespoon lemon juice or vinegar
8 pounds peaches, freestone preferably because your life will be easier : )
4 cups sugar (This seemed like a lot to me, so I cut it down to 3 cups)
2 vanilla beans, split, each piece cut into inch-size pieces
Prepare the peaches…
Fill a large bowl with cold water and stir in the ascorbic acid mix/lemon/vinegar.
Blackberries I prefer to raw pack. Take whole,stemmed,cleaned blackberries and fill into hot mason jars. Ladle a light sugar syrup (3 cups of water to every cup of sugar) into each jar, leaving a ½-inch headspace. Wipe off the top of each jar, and seal with a lid and ring. Place jars into a boiling water bathcanner and process pints and quarts for 15 min. When processing is over, remove hot jars, place on a padded surface, and wait for them to seal overnight. Clean and store in cool dark place.
Yield: 7 half-pint jars
Cook Time: 1 hour
5 pounds apples (a mixture of sweet apple varieties, such as Gala, Fuji, Rome, Golden Delicious, or Pink Lady will make the best applesauce)
1 lemon, juiced (about 3 tablespoons)
1/4 to 1/2 cup granulated sugar (more or less to taste)
8 ounces (2 cups) fresh or frozen blackberries