I'm doing pears (jam, 1/2s and sauce) today and tomorrow…and probably the next too.  A friend put up my peaches, so I'm doing her pears.

My canning has really been hit hard with the house re-construction.  But I refuse to go without my pears!! lol

Apples?!!! I want apples.  Mine won't be ready here in Maine for another couple of weeks.  I just can't wait for apple jelly…and pie filling for dumplings.  yum yum!

I got two big bagfuls of apples yesterday shaking the old apple tree at the old farmhouse!  I can't wait to make apple butter!!!

I would LOVE to have an open kettle, but I don't.  I'll make them on the stovetop.  That's the only way I've ever done it, though I've seen other people do it in open kettles and it looks so cool!

Hope this is something like what you were looking for Jodie.

Sweet Tomato Preserves

4 1/2 lbs. peeled and quartered ripe tomatoes (can be yellow or red tomatoes or even a mixture)

4 1/2 cups sugar

1 1/2 cup vinegar

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon allspice

Place the peeled and quartered tomatoes in a good sized cooking pan. Add sugar, vinegar, an spices and cook on medium until sugar is dissolved stirring to keep from sticking.  Cut down to Simmer and cook until you have a good thickened consistency.  Be sure to stir freguently to keep from sticking or scortching mixture.

Yesterday was my “P” day.  lol   I did peaches, plums, potatoes, pork n beans, and pumpkin.  The peaches and plums I put in jam.  I still have 4 more rows of potaotes…I dont know how many more I'll can.  The pork n beans turned out very good.  This evening I will be canning some garbanzo beans and kidney beans. Have a great day and happy canning!!!

also would love the apple jelly recipe too.  thanks

Apple relish- I don't have an exact recipie, but I used Granny Smith applies, about a grocery bag full,

Wash, peel and core apples (save peelings & cores to boil for juice for jelly).  add sweet onions, bell peppers, bannana peppers and a few hot peppers.  I run everything through the food processer.  Then mix 4 cups vinegar, 4 cups sugar, and what ever spice I have, cinnamon,  allspice, cloves.  I get husband and sons to taste mixture for heat and sweet sour taste.  Mix everything together and bring to a good boil, cook for a few mins, then seal in clean hot jars.  I then load the canner and cook with a rolling boil for abt 10 to 15 mins.

I make a lot of jelly, and I found Pamona Petcin is the best for my use.  This is a citruis petcin that allows you to use honey, sugar substitutes or low amts of sugar for jelly and jams.  Google the name, I order it from MA and use about a pound each year.  They have recipies on line and send with the petcin, but of course I experiment.  When I make apple jelly I add applie pie spice and it's really good.

My Aunt mixes different juices like blueberry and black berry, she also adds pineapple juice to most anything and her jelly is always a hit.    Hope this gives you all some ideas.

Jeannie

Thanks!  I just love Chickens in the Road, I talk about Suzanne to everyone and when I refer to my friend in WV my husband looks at me like I crazy.  Suzanne, you are my newly adopted sister, as if the 7 of my own aren't enough.  Thanks for sharing your life with us.

Jeannie

Thank you, Jeannie!  Welcome to the forum!  Look, you're a banty already!  Pretty soon you'll be a big chicken!