Margaret Henry’s Canning Corner

Pickled Hot Peppers

Ingredients:
4 lbs. red, green or yellow waxed peppers
3 lbs. red and/or green sweet peppers
5 cups vinegar
1 cup water
4 tsp canning salt
2 Tbsp sugar
2 cloves of garlic

Preparation:
Bring the vinegar, water, salt and sugar to a boil.

Place the peppers and whole cloves of garlic into a jar, and pour the vinegar and water mixture over them.

Seal the jar.

Let stand in a cool dry place for a few weeks.

Enjoy.

Peach-Pineapple Spread

Ingredients:
4-6 lbs. of firm, ripe peaches (fresh or
canned)
2 cups drained, unsweetened pineapple
¼ cup lemon juice
2 cups sugar

Preparation:
Pulp (wash, peel, pit, and chop or grind) peaches.

In a large pot, cook peaches over low heat until tender.

Drain the peach pulp with cheesecloth in collander.

In a saucepan, combine four cups of the peach pulp with the pineapple, lemon juice and sugar.

Cook over medium heat 10-15 minutes, stirring constantly.

Seal ingredients in medium size Mason jars. Let stand in a cool dry place for a couple weeks and enjoy.

(Optional: To keep longer, add Certo, a preservative, according to instructions on the package.)