Posts Tagged ‘canning’

Peach Butter

Since Christmas is drawing near, I thought I would share a gifting Idea.  Last year our family gave a gift of peach butter to each family at our church.  (you could also include a recipe for homemade biscuits, or even bake some and add with peach butter in a basket for a care package) What better gift than one from the heart of the home…our kitchen.  Earlier in the summer we purchased several bushels of peaches from our nearby orchard Bader Farms, and I spent a few days canning whole peaches, sliced peaches and peach butter.

Here is the recipe for Peach Butter I used:

  • 4 to 4 1/2 lbs. of peaches (abt 18 medium)
  • 4 Cups of sugar 

To Prepare pulp

  1. Put prepared sliced peaches and 1/2 cup water in a saucepot.
  2. Simmer until peaches are soft
  3. Puree using a food prosessor (be sure not to liquify)
  4. Measure 2 qts of the pulp and combine it with the sugar
  5. Cook until it it thick enough to round up on a spoon (be sure to stir to prevent sticking)
  6. Ladle hot butter into prepared hot jars (leave 1/4 inch headspace)
  7. Remove air bubbles and place 2 piece caps.
  8. Process 10 min in a boiling water bath.

You can also make this a spiced version, which is great for Christmas and Thanksgiving, by adding …1/2 tsp of ginger, nutmeg, and cinnamon or any variation.

Finish your gift off by adding a pretty ribbon and notecard.

For more help with canning check out Fresh Preserving.


Canned Pickles

If you have ever had a garden you know you make cucumbers like crazy! usually just 4 plants makes enough pickles fo our family for a whole year!  This year we got off even cheaper, we didn’t plant any cucumbers but got an all you want free supply from a friend!

I have used many pickling recipes in the past, but this one by far is the quickest and cheapest and you only need 3 ingredients!  The mix makes 7 quarts. 


  • quick process pickle mix (I use Mrs. Wages @ Kroger)
  • 7 prepared quart jars and lids
  • 3 1/2 cups of distilled white vinegar
  • 7 1/3 cups of water
  1. COMBINE mix, vinegar, and water in a non aluminum pot, bring to a boil to dissolve mixture over medium heat. Stirr constantly
  2. PACK cucumbers in jars leaving 1/2 inch headspace. 
  3. Evenly divide hot liquid among jars, remove bubbles, and cap.
  4. PROCESS quarts 10 minutes in a boiling water bath.

Homemade Salsa

  • 1-1/2 pounds tomatoes, diced & drained (if desiring a drier salsa)
  • 1/2 cup onion, diced
  • 3 garlic cloves, minced
  • 2 T lime juice or lemon juice
  • 1/4 cup cilantro leaves, chopped
  • 1 t sea salt
  • dash of ground pepper
  • dash of cayenne pepper


Chop the tomatoes as coarsely or as finely as desired & Stir in remaining ingredients.

Serve with tortilla chips or proceed to canning,

To preserve salsa put combined ingredients in a saucepan and bring to a boil, reduce heat and simmer about 10 minutes or untill the mixture thickens.  Ladel hot salsa in hot jars.  Be sure and leave a 1/2 inch headspace. Adjust the 2 piece caps and process 15 minutes in a boiling water canner.

Verse of the Day
“And this is the confidence that we have in him, that, if we ask any thing according to his will, he heareth us: And if we know that he hear us, whatsoever we ask, we know that we have the petitions that we desired of him.” — 1 John 5:14-15 Listen to chapter Public Domain. Powered by
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