Peach Butter and Pickles

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.

peachbutter

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.

picklespears

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).

picklechips

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

4 thoughts on “Peach Butter and Pickles

  1. Jancd

    Your peach butter and pickles look delicious. I am making a relish called chow-chow today. It is a combinations of chopped green tomatoes, cabbage, green and jalepeno peppers and onions, cooked in a syrup with celery seed, mustard seed, tumeric, sugar–very tasty on hot dogs, beans, sandwiches.

    I make it almost every summer and never make enough to last the year.

    Happy canning.

  2. Jancd

    Your peach butter and pickles look delicious. I am making a relish called chow-chow today. It is a combinations of chopped green tomatoes, cabbage, green and jalepeno peppers and onions, cooked in a syrup with celery seed, mustard seed, tumeric, sugar–very tasty on hot dogs, beans, sandwiches.

    I make it almost every summer and never make enough to last the year.

    Happy canning.

  3. Katiez

    Your refrigerator pickles look great – and so different from mine… care to share the recipe? I can’t buy U.S. pre-packaged spices… have to make my own from the local spice shop…
    I’ll be canning – just as soon as my garden is producing. I do it French-style (of course) in a big aluminum pot on a huge stand-alone gas burner connected to a gas bottle out in the yard. Weird, but effective… and it doesn’t heat up the kitchen. A lot of these old houses have seperate tiny ‘preserving’ kitchens’

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