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@HenriettaPizzaNolan 3 1/2 pounds of peaches thinly sliced or cubed small 3 jalapenos deseeded and chopped 7 1/2 cups of sugar 2 pouches of liquid Certo pectin 1/4 cup lemon juice 1-2 tablespoons butter Put the peaches, jalapenos, sugar and lemon juice in a pot. Bring to a boil over medium...

Peach Jalapeno Jelly. Made with my Peaches and Jalapenos.

I have 3 of those grinders, I love them. One for coffee, one for spices and one for baby chick feed. 😂

7 pints of carrots canned. (The other carrots were made into cake the other day. ;))

I have Nesco too. I just spent 40 minutes staring at my stovetop pressure canner, so boring. I have to watch it like a hawk because I constantly have to fiddle with the temperature on range. :rolleyes: Oh well, carrots are done for the year. I have other things later that will need pressure...

I got an electric pressure canner last year, was reading directions and it said to only use wide mouth jars? Why? I only have regular mouth jars, so now I'm going to have to buy some wide mouth jars too I suppose. :(

Those are so pretty. 😍

Harvesting, shucking, blanching, cutting and freezing my sweet corn today.

:oops: I had to look that up I didn't know what that was. Yeah, unless you have special low sugar pectin, they specifically say not to short the sugar in the jellies and jams.

I have no idea how that would work. I do see sugar free dry jelly pectin. Not sure if they sell sugar free liquid pectin. My recipe calls for 6 1/2 cups of sugar, and I made a double batch so 13 cups of sugar is what I ended up using. And it's called Jalapeno jelly but it should be called green...

Made 2 more batches of Jalapeno Jelly today.