Sunshine in a jar!
There's something magical about taking bushels of berries and turning them into sparkling jewels on your pantry shelf. The same goes for the classic dilly bean (still crunchy in January!), a batch of homemade spaghetti sauce (your own secret spices!) and salsa that's still fresh well into February.
Canning's pretty much the best kitchen trick, and it's easier than you think. So c'mon, let's put up some of your summer stash with these tried & true treats from our recipe box...you CAN do it!
Mom's Peach Butter
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Mom's Peach Butter
From 101 Farmhouse Favorites, this recipe was shared by Violet Leonard of Chesapeake, Virginia. She writes, “Growing up, we had a huge garden and a lot of fruit trees...this is one of the many delicious things Mom canned."
18 peaches, peeled, pitted and crushed
4 c. sugar
1 t. ground cloves
1/2 t. nutmeg
1/2 t. ground ginger
4 t. cinnamon
4 1-pint canning jars and lids, sterilized
Combine crushed peaches and remaining ingredients in a large stockpot. Simmer over medium heat, stirring constantly, until thickened, about 30 minutes. Ladle hot mixture into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on a towel to cool; check for seals. Makes 3 to 4 jars.
