There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 4 cups chopped peaches
• Unsweetened apple juice
• 1/2 teaspoon allspice, optional
• 1 package (1-3/4 ounces) no-sugar-needed pectin
• 2-3/4 to 3 teaspoons sweetener (such as Equal), to taste
• 2 to 3 teaspoons lemon juice
1. Prepare freezer jars according to manufacturer’s instructions.
2. Place peaches in a strainer set over a glass measuring cup. Drain the juice, and then add enough apple juice to make a total of 1 cup of juice.
3. Combine juice and allspice in a saucepan. Slowly add pectin, stirring constantly to prevent lumps. Heat to boiling over medium-high heat, stirring constantly, and boil for 1 minute. Remove from heat, and stir in peaches, sweetener and lemon juice.
4. Pour mixture into jars, leaving 1/2-inch headspace. Wipe jar rims, and put on lids. Let stand at room temperature for 4 hours.
5. Jam may be refrigerated up to 3 weeks or frozen up to 6 months.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.