EASY PICKLED PEACHES

1 Large Can Cling Peaches
1/4 Cup Brown Sugar
1/2 Cup Vinegar
2 Sticks CInnamon
1 Teaspoon Cloves
1 Teaspoon Allspice

Drain peaches.SAve the peach juice and add the sugar, vinegar and spices. Boil for 5 minutes. Allow fruit to stand in pickling syrup overnight.Serve chilled.

Alabama Freezer JAM

How many times have we heard the ole saying "It is finger licking good". Now most times we are talking about that good KFC chicken. But to me there are more good things than just it. Going down the road eating a half melted Hershey bar and trying to not get it on your top and still trying to get that last bite of choc. and then looking in the mirror and see you mouth all brown with that choc. Now that is what you call good. Of course I just love choc. in any fashion or form. Do you still remember taking the kids and now the grandkids to Wendy's for that order of fries dipped down in that frosty. Heaven. lol.

We went and stayed all night over at our daughter's house and they had got some fresh eggs from Alb. and her pastor's wife had given her some freezer jam. So that called for a good good breakfast.
 Now me I love the eggland eggs since they are so much like the fresh farm ones but with the chickens going on strike during the winter and not laying that much they are just to pricey for me. But if you have a Food City in your area, trust me grab a blue carton of their brand eggs. They are as close to fresh farm eggs as they come.

Any way we made some toast and scrambled some eggs and by the way do you know how to get your eggs fluffy. Put around a 1/2 teaspoon of water in them like Paula Deen does. It will make a difference. Or you can use a little milk.

 
Then here she pulled out this homemade freezer jam of course it was strawberry. You know what those little bowls from KFC that has the mashed potatoes in them are good for. Fixing freezer jam in them or you can get the small round ones from hefty or glad. This jam had big chunks of fresh strawberries in it and boy was it good. It is not like jam out of the jar. It  is more like a spread.

 
I have heard of making freezer jam but have not ever tried to make it. But I sure will now. Just don't be on a diet because I think it uses around 7 cups of sugar. And I think two boxes of the quart size strawberries. Now me, I cannot keep fresh strawberries over one day or they began to mold. Got to do a search and see what to do about that for everyone.

 
If you get time make sure you make some of this jam. We called her and she said the recipe was inside on the paper that comes with the sure jell located in the canning dept. at Kroger or Walmart. Trust me it will be worth your time to make some. Just don't be on a diet as you can't stop eating just one piece of toast with it. We could all use diet bread and make up for all those calories that are in it. lol. I will look for a good recipe to post for it.

CABBAGE PEPPER RELISH

3 Cups Chopped Peeled Tart Apples (Granny Smith)
2 Cups Green Pepper, chopped
2 Cups Red Pepper, chopped
3/4 Cup Hot Banana Pepper, chopped
2 Cups Red Cabbage, shredded
3 Tablespoons Coarse Pickling Salt, not regular salt
11/2 Cups Granulated Sugar
1 Tablespoon Cornstarch
1 Tespoon Mustard Seed
11/2 Cups Apple Cider Vinegar

Combine the first 6 ingredients in a large non-alum. bowl and let stand at room temperature for 2 hours. Drain well and then sit aside. Combine the next 3 ingredients in a large pot or dutch oven. Add the vinegar. Stir. Bring to a boil. Reduce the heat to medium-low. Add pepper mixture. Stir. Simmer, uncovered for about 10 minutes until apple is starting to soften. Fill 5 hot sterile 1/2 pint jars to within 1/2 inch of top. Wipe rims of jars. Place sterile metal lids on jars and screw on metal bands fingertip tight. Do not over-tighten. Process in boiling water bath for 10 minutes. Remove jars. Cool.

PICKLED SNAP PEAS

11/4 Cups White Vinegar
11/4 Cups Cold Water
1 Tablespoon Kosher Salt
1Tablespoon Sugar
1 LB. Sugar Snap Peas, ends trimmed and strings removed
4 Cloves Garlic, sliced thin
Few Pinches Red Pepper Flakes

In a non-reactive saucepan, not an alium one. Heat the vinegar, salt and sugar until both are dissolved. Remove from heat and stir in the cold water. When the vinegar mixture is cool, pack the sugar snaps, red pepper flakes and garlic into jars or a large bowl. Can use 3 one pint jars and the pour the brine over them. If you do not have enough brine, mix equal parts of water and vinegar to add to the jars. Make sure you heat it up. Cover with a lid or plactic wrap if using a bowl. Store in the ref.They should pickle within 5 days. You are supposed to wait for at least a week for all of the flavors to blend. Keep ref.

PICKLED PEAS

11/4 Cups White Wine Vineger or can just use white
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like

Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.

OLD TIME PICKLE JAR PICKLES

1 Quart Glass Container or Jar
1 Yellow Onion, sliced
3 Cloves Garlic
3 Cups Cucumber Slices 
2 Teaspoons Salt
2 Tablespoons Pickling Spice
White Vinegar to cover the onions and cucumbers
Water To Add To Vinegar

In a clean glass jar or container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 clove of garlic. Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasons. Place in the ref. for 2 weeks before using. As the jar emptys just add more cucumbers and onions and it will stay full all summer. May have to add more vinegar. Use the pickles in potato salad. Make sure you add some of the juice to the potato salad.

BOBBI B. APPLEBUTTER

12 Cups Apples, chopped
1/2 Cup Lemon Juice
8 or 9 Cups Sugar
1 Tablespoon Cinn.
1 Tablespoon Alspice

Mix all together and put in a oven proof pan with alum. foil over the top or can use a turkey roaster. Bake for 2 hours. After 1 hour stir good. Pack in hot pint jars and seal tight.

CROCKPOT APPLE BUTTER

3 Quarts Unsweetened Applesuace
3 Cups Sugar or less
21/2 Teaspoon Cinnamon

1 Teaspoon Ground Cloves
1/2 Teaspoon All Spice
1/2 Teaspoon Nutmeg
Combine all the ings. in a large slow cooker. Cover. Cook on high 8 -10 hours. Stir occoasionally. Remove lid during last 3-4 hours. It will thicken as it cooks. If not thick enough put lid back on and let cook awhile longer. Stir every now and then. After cooking have jars and lids hot and pour in. Seal tight. Turn jars upside down to seal. Can also be put in freezer.

BOBBIE B. HOMEMADE APPLE BUTTER

12 Cups Apples, peeled
1/2 Cup Lemon Juice(bottled)
8 or 9 Cups Sugar
1 Tablespoon Cinniamon
1 Tablespoon Allspice

Wash and peel the apples and cut in thin slices. Put in a large kettle. Let cook and mash. Add the sugar and spices and lemon juice and let cook on low for 5 minutes stirring. Do not let scorch. Put in a large bowl. Put in a roaster with a lid and bake in the oven for 2 hours. After 1 hour take out and stir and then bake for the other hour. Have jars and lids hot and fill and seal. Can process in a hot water bath for 10 minutes. The lemon juice is what preserves this.

SISTER SEARGENT'S PICKLED CORN

1 Doz. Yellow Corn(boiled and cut off cob)
3 Tablespoons Of White Vinegar
2 Tablespoons Of Pickling Salt

Cut off boiled corn. Have the jars hot. Have the lids and rings hot. Put the warm corn in the jars and put about 3 tablespoons of the water in a cup and mix the vinegar and salt in it and stir until salt is dissolved then take and pour over top of the corn.  Add more boiling water over the corn. Put the water up to top of neck. Take a butter knife and punch down thu the corn so you can add more water to it. This will give more juice like kraut.Put caps and rings on and seal tight. Turn upside down and let seal.  Store in a dark place like you do kraut. When fixing take out of the jar and rinse. Put some oil in a skillet and add corn and fry. Very good.

COUNTRY CORN RELISH

3 Doz. Fresh Corn, (9 cups), boiled and cut off of cob
4 Cups Bell Peppers
2 Cup of Vidalia Onions
4 Cups Chopped Red Tomatoes
5 Cups Vinegar
2 Cups Sugar
1/4 Cup Salt
1 Tablespoon Turmeric
1 Tablespoon Celery Seeds
1/2 Tablespoon Ground Mustard Powder

Combine all the vegs in a larg saucepan. Add vinegar, sugar, salt, turmeric, celery seeds and mustard. Bring to a boil, stirring often. Reduce heat and simmer for 30 minutes or until tender, stirring now and then so they will all cook thru. Pour into hot jars and have your lids and rings hot also. Seal. Process in hot water bath for 10 minutes for pints. Make sure you have liquid in each jar when pouring in them before sealing. You can work with this recipe. You may need more salt or sugar to your liking. Can use bagged frozen whole kernel corn. Use 2 bags(32oz.) each.

SWEET PICKLES

4 Quarts Cucumbers, sliced
6 Medium White Onions, sliced
2 Green Bell Peppers, cubed
3 Cloves Garlic, cubed
1/3 Cup Canning Salt


Put all ings. in a bowl, not a metal one, and cover with ice for three hours. You can also add sliced carrots, cauliflower or any crispy vegs. with the cucumbers.
5 Cups Sugar or 3 Cups and 2 Cups White Syrup
1/2 Teaspoon Celery Seeds
2 Tablespoons Prepared Yellow Mustard
3 Cups White Vinegar

Bring spices, sugar and vinegar to a boil. Add the cucumber mixture. Bring the complete mixture back to another boil and boil for 2 minutes. Bottle and seal in sterile jars.