You wanted recipes? You got 'em! (pic heavy)

I officially have a second to type out some recipes!

Here are a few to get you started.

Apple Butter

5 pounds of tart apples (I use organic, Granny Smith)

½ teaspoon of allspice

2 cups of apple cider vinegar (I used my Spectrum organic, unrefined)

3 teaspoons of ground cinnamon

½ to 2/3 cup of sugar per 1 cup of apple pulp

½ teaspoon of nutmeg

Quarter the apples, removing the cores and stems. Add the ACV and cook the apples until soft Grind the apples and measure carefully- add ½ to 2/3 cup of sugar per 1 cup of apple pulp. Add dry spices mixing well. Cook on low heat, stirring often for a couple of minutes, until well mixed. Spoon into sterile jars leaving ¼ inch of headspace and seal with a ten minute water bath. Makes about 3 pints.

Tomato Jelly

1 ¾ cups of tomato juice (I used the organic bottled kind from Earth Fare)

½ cup of lemon juice

2 teaspoons of Tabasco sauce (I use more to make it spicy!)

4 cups of sugar

3 ounces of liquid pectin

Combine tomato juice, lemon juice, and sugar. Bring to a full boil. Add pectin and boil mixture for about 1 minute. Remove from heat, stirring gently- skim off any foam. Put into sterile jars, leaving ¼ inch of headspace and process with a 5 minute water bath.

Peach Jam

4 cups of finely chopped peach (good and ripe, but not overripe)

¼ cup of lemon juice

7 ½ cups of sugar

1 pouch of liquid pectin

Measure the fruit and heat with the sugar to a boil. Add in the pectin, boil for 1 full minute. Pour into sterile jars leaving ¼ inch of headspace and process for 10 minutes in a water bath.

Strawberry Jam-

I suggest using the recipe that comes on the insert of whatever pectin you're using to make it. Mine called for 6 cups of crushed strawberries, most call for that amount, but it's best to go with what is recommended by the company producing the pectin. Using different recipes, I've had different results in how firm the set is, but my best results have been following what is recommended for the specific pectin!

Dill Pickles-

I've been using an all natural premade mix for my dill pickles and they've turned out beautifully. I am planning to venture into homemade solution mixes, but wanted my first few batches to be pretty foolproof to gain some confidence.

Pickled Carrots-

Tim thinks these sound gross, but I love them!

I made a homemade pickling solution for these and it turned out well, so I'll definitely be trying it for our next batch of pickled cukes.

Will post the recipe when I get the time to pickle this weekend!

Peaches in Light Syrup-

Yep, just like you find at the grocery store BUT made with organic, NC grown peaches and organic sugar (not much of it, either!)

These are freakin' delicious and I'll post a tutorial for them next week sometime. I'm planning to make more!

((the clear jelly on the left))

Wine Jelly

2 cups of wine (I used Moscato)

3 cups of sugar

3 ounces of liquid pectin

Mix sugar and wine in a double boiler for 3 or 4 minutes. Stir in the pectin, making sure there is no foam- about 1 minute. Pour into sterile jars leaving ¼ inch of headspace and process for 5 minutes in a water bath.

And the cool thing about everything I just posted?

All can be made with a water bath, no pressure canner necessary.

Great for those of us just starting out!