Jan's Peach Berry Opt

Jan’s Berry Peach Jam

Jan's Peach Berry Jam

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients
  

  • 2-3 Cups Leftover Berries Peaches and Grapes
  • ½ Cup Sugar
  • Zest of a Half of Lemon

Instructions
 

  • Chop the peaches, discard the pit
  • Add the berries and grapes and peaches to a small saucepan with cover
  • Add the sugar
  • Cook on medium heat until the fruit starts to break down stirring frequently
  • Reduce the heat and cook on low for approximately an hour
  • Stir and mash the fruit on the sides of the pan occasionally
  • Add the lemon zest
  • Let it cool for one hour
  • Add to Mason Jars and store in the fridge for up to 3 days
  • Or freeze for up to 3 months

Notes

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork
Tried this recipe?Let us know how it was!

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients

  • 2-3 Cups of Leftover Berries, Peaches and Grapes
  • ½ Cup of Sugar
  • Zest of a Half of Lemon

Instructions

  1. Chop the peaches, discard the pit
  2. Add the berries and grapes and peaches to a small saucepan with cover
  3. Add the sugar
  4. Cook on medium heat until the fruit starts to break down stirring frequently
  5. Reduce the heat and cook on low for approximately an hour
  6. Stir and mash the fruit on the sides of the pan occasionally
  7. Add the lemon zest
  8. Let it cool for one hour
  9. Add to Mason Jars and store in the fridge for up to 3 days
  10. Or freeze for up to 3 months

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork

 

Peaches Jar

Pickled Peaches

Ingredients

  • 3 Peaches (ripe but not soft)
  • 1 Cup of Apple Cider Vinegar
  • 1/3 of a Cup of Mirin or Rice Wine Vinegar
  • 1/2 Cup of Sugar
  • 1/4 Cup of Maple Syrup
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1 Star Anise
  • 1 Small Chunk of Fresh Ginger (approximate size of your fingertip)

Instructions

  • Wash and slice the peaches (discard pit)
  • Warm the vinegar, mirin, sugar, maple syrup, cinnamon, and nutmeg in a pan on the stove. Do not boil it, simply warm it so that the ingredients mix together and dissolve.
  • Put the star anise and ginger in a mason jar and add the peaches to it.
  • Pour the warm liquid into the jar
  • Let it sit for 1 week in the refrigerator before eating
  • Will keep for approximately 30 days in the refrigerator

Watch How to Make It

Red pepper jelly opt

Red Pepper Jelly

Red Pepper Jelly - Canning Recipe

We love red pepper jelly served with hard Italian cheese such as parmigiano reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. I have used this jelly in a marinade and it is fantastic that way also.

Ingredients
  

  • 2 Cups Sweet Red Bell Red Peppers
  • 1 Cup Green Bell Pepper
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons Red Pepper Flakes
  • 1.5 Cups Apple Cider Vinegar
  • 6.5 Cups Sugar
  • 1.75 to 2 Ounces Dry Pectin

Instructions
 

  • When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.
  • Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes.
  • Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  • Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  • Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  • Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly.
  • Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  • If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  • Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes.
  • Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool.
  • Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  • If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage.

Notes

Always follow the official Ball canning instructions as improperly canned foods can can be toxic. 
As a side note: Several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze.
Tried this recipe?Let us know how it was!

We love red pepper jelly served with hard Italian cheese such as Parmigiano Reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. Since it is so diverse, I decided to make some of my own. This is the recipe I used.

If you like it very hot adjust the jalapeno and red pepper flake amounts. 

 

  • 2 Cups of Sweet Red Bell Red Peppers 
  • 1 Cup of Green Bell Pepper 
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons of Red Pepper Flakes
  • 1 and 1/2 Cups of Apple Cider Vinegar 
  • 6  and 1/2 Cups of Sugar
  • 1.75 to 2 Ounces of Dry Pectin 
  1. When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.  
  2. Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes. 
  3. Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  4. Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  5. Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  6. Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly. 
  7. Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  8. If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  9. Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes. 
  10. Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool. 
  11. Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  12. If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage. 

Enjoy!

As a side note: I understand several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze. 

Pickled Watermelon Rind

Pickled Watermelon Rind

Sweet and spicy and using as much of the fruit as possible. This tasty little snack pickle is more than we could have hoped for.

Ingredients
  

  • 1 Cup Watermelon Rind
  • Ginger
  • 1 Star Anise
  • 1 Tablespoon Red Pepper Flake
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1/2 Cup Apple Cider Vinegar
  • 1 Cup Water

Instructions
 

  • Add spices and vinegar to the water and boil for 60 seconds
  • Then add the watermelon rind and cook for 30 minutes until tender when pricked with a fork
  • Add to a mason jar and refrigerate
  • Will keep in the fridge up to 3 weeks

Video

Notes

Many recipes call for Allspice. In the first batch I made I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice
Tried this recipe?Let us know how it was!
  • 1 Cup Watermelon Rind
  • Ginger
  • 1 Star Anise
  • 1 Tablespoon of Red Pepper Flake
  • 1/4 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Apple Cider Vinegar
  • 1 Cup of Water

In the first batch, I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice  

  • Add spices and vinegar to the water and boil for 60 seconds
  • Then add the watermelon rind and cook for 30 minutes until tender when pricked with a fork
  • Add to a mason jar and refrigerate 
  • Will keep in the fridge up to 3 weeks 

Pickled Red Onion

  • ½ Red Onion (sliced very thin)
  • 1 Teaspoon of Pickling Spice
  • 1 Teaspoon of Sugar
  • ¼ Teaspoon of Salt
  • ½ Cup Rice of Wine Vinegar
  • ½ Cup of Warm Water
  1. Peel and slice the onion.
  2. Add the sugar to a mason jar.
  3. Add warm water and dissolve the sugar by stirring.
  4. Add the pickling spice and the salt.
  5. Add the onion and pour the vinegar on top.
  6. Apply the lid and shake.
  7. Keep the onions in the fridge, they stay good for up to 1 month.
Cucumbers

Sweet Heat Canned Pickles

To Make a Quart of Pickles

  • 1 Cup and a Half of Cucumbers (peeled and sliced)
  • 1 Bay Leaf
  • 1/8 of a Teaspoon of Red Pepper Flake 
  • 1/8 of a Teaspoon Chipotle Powder 
  • 1/8 of a Teaspoon Chili Powder 
  • 1/8 of a Teaspoon of Onion Powder
  • 1/8 of a Teaspoon of Pickling Spice 
  • 5 Tablespoons of Sugar 
  • 2 Tablespoons of Kosher Salt
  • 2 Tablespoons of Jalapeno Peppers (in a jar or fresh)
  • 1/2 Cup of White Vinegar
  • 2 Cups of Water 
  • A Quarter of an Onion (peeled)
  • A Few Cloves of Garlic (peeled)  
  1. This is a traditional canning recipe. These pickles are meant to be put into sterilized jars and heat sealed. 
  2. Add in all ingredients and follow instructions on sealing the sterilized jars. 

To learn how to can please visit How to Can Pickles

 

Southern Pickled Okra – No Cooking Required

Yes, Okra is a southern thing! We end up with lots of it in the summertime. If your family likes pickles, this overnight fridge recipe is a great way to introduce them to okra and maybe even win them over. My husband can’t get enough of these little funny shaped vegetables, as long as they are pickled or roasted. The best part of this recipe is there is no cooking required!

Here is what you will need:

  • 1 Medium Size Mason Jar
  • 1-2 Cups of Okra (leave them raw and whole)
  • 2 Tablespoons of salt
  • 1.5 Cups of White Vinegar
  • 1.5 Cups of Cold Water
  • 2 Tablespoons of Sugar
  • ¼ of a Small Onion
  • 1 Clove of Garlic
  • ½ Teaspoon of Pickling Spice
  • ½ Tablespoon of Red Pepper Flake (optional)
  1. Put a cover on the mason jar and let them sit overnight in the refrigerator.
  2. Keep pickles refrigerated and use within 30 days.

How to Can Pickles

I wanted to try my hand at canning pickles. This is a true canning process so everything must be sterilized. You also need to make sure you have a good seal.  Skipping steps in this process is not advised. The types of foods that can be canned safely is a big consideration. You run the risk of botulism if you are not following the food safety guidelines set forth by USDA

Since writing this article I joined some canning groups on social media. They can be a great resource for beginners and as always the Ball Mason Jar website offers lots of safety tips and recipes for canning in their jars.  

 

Get The Right Tools

Our Favorite Canning Tools

There are lots of ways to make pickles. In this article and video we focused on on canning, however if you want a simple jar or two of pickles that will last a few weeks in the fridge you can simply skip all the steps for true canning. 

You can pickle most all vegetables and they are delicious. Try your hand a carrots, cauliflower or onions.  We have even pickled some fruit. 

Fridge pickles must be kept in the refrigerator. After a few weeks they take on way too much vinegar and its time to make a new batch. 

Below are some fridge pickle recipes for you to try as well. 

I decided that I would try a variety of ways and flavors to see what we enjoyed the best.

If you watch the video you will see I cut the pickles in various shapes to see if it made a difference. I think we agreed that the spears were our least favorite and the chips are the most popular.

When it came to flavors  the recipe that we liked the best it was a  Sweet Heat Pickle