Let all that you do be done in love.
1 Corinthians 16:14 ESV
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.
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
This sweet vanilla honey peach butter is the perfect way to use up all those summer peaches. Easy to make and easy to follow canning instructions.
Yield: 6 half pint jars
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
| Yield: | Makes six half-pint jars |
| Active time: | 40 minutes |
| Total time: | About 1 1/2 hours |
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