What are you canning now?

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I just canned my first batch of applesauce! I froze some sliced apples up since it was too hot to can them. I just warmed up my house and now I have 7 more jars of applesauce, since I was down to 2 in my cupboard that a friend made 2 years ago. I am just starting canning, and this was a new first for me. Saving up for a pressure canner so I can have more variety and maybe soup in my canning cabinet.
 
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Today I canned a garlic jelly from Ball Blue Book, but I added 2 red peppers & 3 serranos. Added the juice of 1 lime and cider vinegar to = the 2cups required in the Blue Book. So after processing for 15mins in the boiling water bath, my jars are left with the chalky white reside. Google told me that is the minerals from my hard water precipitating, and that next time I can add some white vinegar to the bath. So for now, I can wipe my jars with white vinegar, right? :)
 
I ended up wiping my jars this year because of hard water too. Can't wait to get our water purifier/ softener hooked up! The hard water affects the cooking times for dried beans too I've discovered. They need to be cooked longer.
 
WYNot said:
Just made another batch of the Honey Butter Ambrosia that I mentioned a number of pages back. It is sitting outside cooling as I type this. Got (5) half-pint jelly jars full and half a half-pint jelly jar. Going to try to freeze some of them to see if the taste and texture holds up. The half a jar MIGHT make it till morning to have on English muffins with coffee... maybe.
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Follow Up:

Freezing the Honey Butter Ambrosia was a success. Did not affect the taste or texture. Used the Ball plastic freezer jars with the green lids; didn't want to waste a perfectly good canning jar on something that wasn't getting processed.


Also, getting ready to make another batch of the candied jalapenos I posted about waaaayy back. SIL and her hubby visited and after we got done swapping canned goods, we're a bit low.
 
WYNot said:
Just got back from a hunting trip to Wyoming. Three people, three pronghorn tags, three pronghorn in the freezers.
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Even managed to get a couple of extra days out there out of it thanks to the weather.
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Before we left I made some of the spread listed in the link below. Not really canning as it isn't preserved but ooohhhhh soooooo yummy on toast and homemade biscuits at hunting camp.

Honey Butter Ambrosia... http://www.onegoodthingbyjillee.com/2012/11/homemade-honey-butter-ambrosia.html

Got two half-pint jars, a pint jar, and a partial half-pint jar. We finished off the partial before we left, sent one of the half-pint jars home with the in-laws who were visiting, took the pint jar to hunting camp with us, and left the remaining half-pint jar here with the DW.

Edit to add...
Did manage to pick up a few bottles of Everclear 191 while out there.
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They don't sell it here in OH. Going to try a couple of recipes I found for "Apple Pie Moonshine".
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Update:

Apple Pie Moonshine is a big hit. Found two different recipes; one using apple cider and one using frozen apple juice concentrate. According to wife, mother, and sister who took some on a cruise: verry yummy and that stuff will really sneak up on you.
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Yes, that is it, except mine did not call for garlic. I am going to make them 1/2 fooled you jalapenos and 1/2 regular. They get too hot for me other wise.

I hate making them because my hands burn for so long, and they eat them up so quick. Some things are worth the pain though.
 

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