Peach Cherry Jam ~ Canning Recipe

Peaches and Cherry's in one jar? Probably sounds a little strange, but it turned out to be one of my most requested jelly's by my family members. Even if you aren't a huge fan of peaches or cherry's, something special happens when you combine them together. It makes this delicious sweet & tart jelly. It's perfect on a slice of homemade bread for breakfast. Or a snack. Or really, anytime. This makes a fun gift during the holidays because it is "different" so people are usually pretty eager to try it.

Peach Cherry Jam
Ingredients:
*1 orange (peeled)
*6 lbs Peaches (peeled and pitted)
*6 cups Sugar
*12 oz real or Maraschino cherries (cut up reserving juice)


Directions
1) Put peaches and orange in food processor. Pulse a few times so  its broken down but still chunky.
2) Boil peach pulp with sugar for 45 minutes. Then add the cherries and boil 15 minutes longer.
3) Pour into warm prepared jars. Wipe edges with clean cloth and carefully twist the lids on.
4) Cover and process about 10 minutes in a boiling water bath (adjust as needed for altitude).

Lemon Cucumbers in my Garden

I (accidentally) started growing an heirloom called Lemon Cucumbers this spring. Some of my seeds got mixed up but I planted pickling cucumbers because I wanted to make my own pickles. Well, that was my intention anyway. In the last month, my cucumber plants have been going wild with flowers and these yellow tennis balls have been emerging. I kept waiting, thinking that they will eventually turn green and elongate, so I left them on the vine.

Week after week, they got bigger and bigger but never really turned green. Clearly, these were not regular cucumber.  I posted pictures around asking if anyone knew what kind of cucumbers they were. Maybe squash? 

Now, they have been identified as lemon cucumbers. So after doing some research I discovered a few things.  I let my little lemon cucumbers stay on the vine too long, they don't taste anything like lemon-not even a hint, and I CAN still pickle them! You can guess what blog will be next right...pickled lemon cucumbers! 

Wasted space under the stairs = New Canning Closet

 Canning Closet
I have never lived in a 2-story house before, and we had no idea what to do with this wasted space under our stairs? It had a very low wall that you had to squat to get under, then very tall ceilings... it just didn't make sense! I decided to do a little home renovating. It cost about $100 for all the supplies (wire shelves, paint, new molding, saw to cut out the wall, blade to cut through the metal studs and the drywall).  We debated wood shelves vs wire shelves and decided wire shelves would be lighter and sturdier for what I need.

We cut the super low wall out so I could walk through it, then finished the wall and put molding up so it looks like a entry way. My grampa is an amazing help for these little projects I find (by help, I mean I come up with a plan, and buy the stuff and he does all the work). All  I need now is a little light to go in there because it is pretty dark.
 Overall it wasn't very expensive, or hard to do. I honestly couldn't be happier with the outcome. It is one of my favorite little rooms in the house!

It all started when I got my pressure canner for Christmas... I started my first pressure canning project in January and was immediately hooked. I have had so much fun learning about canning, and building up my little emergency supply. With hurricane season approaching, I know there is a chance we might be losing power at some point and I will be prepared! I have several different soups, stews, chili's, spaghetti sauce, salsa, bbq sauce, jelly, beans and refried beans... I'm hoping to start building up my vegetable supply with my garden harvest this summer. Yay!

White Chicken Chili- Pressure Canning Recipe

My first recipe post and I am so excited about this one, it is a favorite in my house. First let's talk a little about the reason we need to use a pressure canner and not a water bath. When I first got started with canning, I had no idea what the difference was, and why it was SO important to know. Canning any low acid foods (all unpickled vegetables, vegetable stocks, meats, beans ect) require a pressure canner The reason for that is that although botulism bacteria is killed at the temperature of boiling water, botulism spores can survive that temperature. The spores can be eliminated by temperatures hotter than boiling water, which requires a pressure canner, or by creating an extreme pH (pickling).
All acidic foods - fruits, pickled vegetables, sugar preserves, and tomatoes with a little added acidity (lemon juice, vinegar, or citric acid) - may be safely processed in a boiling water bath.

So today I am pressure canning white chicken chili. It is simple to make, and delicious!

Ingredients
1 tbls extra virgin olive oil
2 chopped bell peppers (I used one red and 1 green for color variety)
3 heaping tablespoons of minced garlic
1 can diced tomatoes (or equivalent of fresh diced tomatoes)
1 7oz can of green chilis
3 to 6 tablespoons chili powder
2 tablespoons cumin
2 teaspoons oregano
16 oz of chicken broth (can or box)
3 cups of water
1/2 -1 cup of corn (your preference how much your family likes corn)
3 decent sized chicken breasts (boil simmering in about 2 inches of water and some Cumin and chili powder until you can easily shred them)

3 cups dried great Northern Beans (or other white variety)
1 cup Black beans, rinsed well.


Directions:
1.) Prepare pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Heat extra virgin olive oil with onions and garlic, cook until soft.
3) Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 30-45 minutes, stirring occasionally.
4.) Ladle hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints, adjusting for altitude.
6) Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.