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Old 08-26-2009, 01:32 AM   #1
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More Canning

Fresh picked dill.

Just out of the garden.

Hot pepper bread and butter.

Did a batch of dill too.

Peaches, tomatoes, and who knows what else next.

Pigs
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Old 08-26-2009, 11:42 AM   #2
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Go Pigs go.
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Old 08-26-2009, 11:45 AM   #3
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Your on fire with the canning Pigs!
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Old 08-26-2009, 12:12 PM   #4
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Go Pigs Go

Freestone peaches are ready..Lynn is doing some pickled peaches, peach jam and peach conserve today. All that will go nicely with the starwberry, black rasberrie, red rasberrie, blue berry and cherry jams made up. We also did the Dill, Bread and Butter pickles and cauliflower.

Up next will be salsa, chillie sauce and roasted red peppers and some tomatoes
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Old 08-26-2009, 12:39 PM   #5
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yum! that's gonna be good in January
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Old 08-26-2009, 01:15 PM   #6
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Pickled peaches? Dial me in on the recipe please.

Pigs
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Old 08-26-2009, 07:54 PM   #7
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Looks great Chris! Really nice pictures!
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Old 08-26-2009, 07:57 PM   #8
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Old 08-26-2009, 08:59 PM   #9
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Hey - can you send me a jar of the hot pepper bread and butter pickles to Alabama????LOL - just kidding - got a recipe for them??? Thanks

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Old 08-26-2009, 09:41 PM   #10
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Man....you're a cannin' machine Pigs ! All looks GREAT!


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Old 08-27-2009, 12:39 AM   #11
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That all looks good!!
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Old 08-27-2009, 08:24 AM   #12
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3 quarts sugar
2 quarts vinegar, 5% acidity
7 pieces cinnamon stick - (ea 2" long)
2 tablespoons whole cloves
16 pounds small or medium peaches - (abt 11 qts)

1. Combine sugar, vinegar, stick cinnamon, and cloves. (Cloves may be put in a clean cloth, tied with a string, and removed after cooking, if not desired in packed product.) Bring to a boil and let simmer covered, about 30 minutes.

2. Wash peaches and remove skins; dip fruit in boiling water for 1 minute, then quickly in cold water for easy peeling. To prevent pared peaches from darkening during preparation, immediately put them into cold water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before using.

3. Add peaches to the boiling syrup, enough for 2 to 3 quarts at a time, and heat for about 5 minutes. Pack hot peaches into clean, hot jars. Continue heating in syrup and packing peaches into jars. Add 1 piece of stick cinnamon and 2 to 3 whole cloves (if desired) to each jar. Cover peaches with boiling syrup to 1/2-inch of top of jar. Adjust jar lids.

4. Process in boiling water for 20 minutes (start to count processing time after water in canner returns to boiling). Remove jars; set jars upright, several inches apart on a wire rack to cool.

5. This recipe yields 7 quarts.
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Old 08-27-2009, 08:32 AM   #13
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Quote:
Originally Posted by wittdog
3 quarts sugar
2 quarts vinegar, 5% acidity
7 pieces cinnamon stick - (ea 2" long)
2 tablespoons whole cloves
16 pounds small or medium peaches - (abt 11 qts)

1. Combine sugar, vinegar, stick cinnamon, and cloves. (Cloves may be put in a clean cloth, tied with a string, and removed after cooking, if not desired in packed product.) Bring to a boil and let simmer covered, about 30 minutes.

2. Wash peaches and remove skins; dip fruit in boiling water for 1 minute, then quickly in cold water for easy peeling. To prevent pared peaches from darkening during preparation, immediately put them into cold water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before using.

3. Add peaches to the boiling syrup, enough for 2 to 3 quarts at a time, and heat for about 5 minutes. Pack hot peaches into clean, hot jars. Continue heating in syrup and packing peaches into jars. Add 1 piece of stick cinnamon and 2 to 3 whole cloves (if desired) to each jar. Cover peaches with boiling syrup to 1/2-inch of top of jar. Adjust jar lids.

4. Process in boiling water for 20 minutes (start to count processing time after water in canner returns to boiling). Remove jars; set jars upright, several inches apart on a wire rack to cool.

5. This recipe yields 7 quarts.
Thanks Dave. Going to give it a try this weekend. ( If my guy comes threw with peaches )

Pigs
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