What are you canning now?

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Ohhhh.....you must post orange marmalade pics!!! It is soooo pretty! I made some a few years ago...ONCE! As has been stated several times, it is a LOT of work!!! And the sad part, I HATE it!!! LOL I discovered, however, if I make a pound cake and mix a bunch in the batter it is amazing!!!
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Will try to take a pic tonight of the marmalade. It *is* so pretty! I had some this morning with a bagel & cream cheese. Delish.

We recently moved what's left of my summer 2008 canning because of some remodeling we've got going on. It's amazing how pretty all those jars are! Last night I made a gratin with some potatoes, leftover ham (OMG a ham has a ton of meat on it), asparagus, and raclette cheese. Sooo yummy!
 
A helpful online peanut farmer educated me....the green ones are harvested a tad early and are only available local to the harvest, as they don't keep more than a few days. So buy directly, or almost directly, from the farms in August/September, and boil 'em up. Or from roadside stands already boiled.

The ones I bought to can are not green, but dried raw in-shell peanuts from Bertie County Peanuts, who sells 25# boxes and ships them to us Northern yankees. These are also the ones that I eat in Florida in February at farmstands and gas stations. Bigger and a bit chewier, not as good as the green ones, or so I am told. Since it is all I've ever tasted, I am happy with my freshly canned ones!
 
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It is great for those quick fix-it dinners. Not sure if I'm going to like this batch. Last years butcher, I got 20# and the beef was cut into 1 1/2 " cubes and that filled 14 qts. This different butcher, I asked for 30# and still got 14 qts. The meat was cut smaller this-time less than 1" (I know more fit into the jar). I know it will still taste good just hope , heck I don't know what I'm trying to say. It must be my bed time, I'm tired.
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Oh, scoop, please tell me how you did that with the strawberries? I love strawberry jam
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Last fall was the first time I ever canned anything and it was apple butter and applesauce and want to lots more this year.
 
My grandma made Peach Butter, or Marmalade and here is the recipe. Please let me know if anyone else has ever heard of it, because no one around here has: 7 pounds of peaches, washed and cut into pieces, don't peel, and keep some of the pits. Add 4#'s sugar and 1 cup cider vinegar in a big pot. Start simmering, and stir quite abit to keep it from scorching, but the peach pits help that from happening. Cook it down to a nice consistency, and ladle into jars. I use the old parrafin seal; but guess you could hot bath it . . .its wonderful on hot biscuits. Has a completely peachy taste, but the vinegar gives it a little wang . . .pretty but it will darken with age, but doesn't affect the flavor in the least. Has anyone ever heard of egg butter?
 
I just did a google search..
"egg butter" can*
This is one of the things that came up..

http://www.foodreference.com/1906/html/recipes1906preserecanstk_18.html

PRESERVING AND CANNING
EGG BUTTER

Put a cup of molasses in a skillet and a lump of butter the size of an egg. Then add 2 well-beaten eggs and a little nutmeg, stirring briskly all the time or the eggs will cook in big pieces. Take up as soon as the eggs are all stirred in. Serve the same as apple butter.

Sister Susie Peters, Emporia, Kans.

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