What are you canning now?

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I just took out 7 1/2 pints of pear jam/jelly... dont know which its gonna be, lol. I think both... I followed the recipe on the pectin box but I dont think I cut my pears up small enough, I though I did... the look pretty suspended in the jars though
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. I'm gonna make another batch this week & use my food processor to chopped the fruit smaller.
 
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I ended up turning the jars end to end every so often as it cooled (after the lids had all pinged down) and got the peppers fairly evenly distributed. It set up nicely overnight so I will go with the liquid certo instead of the sure jell for my hot pepper jelly from now on.

I'm about half disappointed and half relieved but it did not come out as hot as I would have thought. It's still about 50 times hotter than any store bought pepper jelly I've ever had.
 
Does anyone have a proven recipe for chipotles in Adobo? I am going through cans like crazy and would like to home can some. THANKS IN ADVANCE!
 
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Is the V8 hard to make ? I love V8 juice ..
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not really. I just puree everything together and then run it through the ricer, cook for a few minutes and process for 40 minutes for quarts. I put: carrots, celery, peppers, onions, and tomatoes in my V8 and added a bit of salt and vinegar.
 
I swear I'm going to get on the ball this week... my pantry is way too bare for my liking, and I'm finally feeling better after the Rocky Mountain Spotted Fever thing. So should be functional again enough to get back to jamming!
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