Columbus Foodie

Just a quick post to give you a peek at my canning for the past few weeks. About 3 weeks ago, I made a batch of sour cherry jam and no-sugar-added mixed berry jam, but unfortunately forgot to take a pic before putting it in the basement for storage.

This weekend, we took the over-ripe peaches we bought (which were a bit too ripe for regular jam making) and made a small batch of peach butter in the crockpot before canning it in the usual method. The instructions in the recipe say 12 hours, but ours were a bit more juicy than usual, so it ended up being closer to 24 hours in our case. It came out very well, think apple butter but with peach undertones instead of apple. This is the recipe we used.

Last week, we made some refrigerator pickle spears using spices from a packet, and they were finally ready to eat today. Move over Vlassic, these are nice and crunchy and taste better than their supermarket counterparts.

And also this past weekend, we made a huge batch of pickles (dill spears and chips) which we hot packed and processed for later this year (refrigerator pickles, while yummy and easy to make, only have a 2 month shelf life - the processed ones keep a year or more).

So is anyone else canning this year? If so, what are you making?