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The Ward Cannerist

Monday, August 29, 2011. Nothing is better than the perfect summer peach. It makes you want to live in that movment forever. Unfortunately, time marches on and peaches only last for a few weeks before fading faster than summer. In my quest to keep the sun shining as long as possible in Seattle, I have taken to canning peaches. Here are a few recipes that I have tried. Taken from the book Blue Ribbon Preserves. Makes about 4 pint jars. 5-6 pounds unblemished, firm, ripe peaches (preferrably freestone).

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The Ward Cannerist | wardcannerist.blogspot.com Reviews

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Monday, August 29, 2011. Nothing is better than the perfect summer peach. It makes you want to live in that movment forever. Unfortunately, time marches on and peaches only last for a few weeks before fading faster than summer. In my quest to keep the sun shining as long as possible in Seattle, I have taken to canning peaches. Here are a few recipes that I have tried. Taken from the book Blue Ribbon Preserves. Makes about 4 pint jars. 5-6 pounds unblemished, firm, ripe peaches (preferrably freestone).

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4 8 lbs peaches

5 4 cups sugar

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The Ward Cannerist | wardcannerist.blogspot.com Reviews

https://wardcannerist.blogspot.com

Monday, August 29, 2011. Nothing is better than the perfect summer peach. It makes you want to live in that movment forever. Unfortunately, time marches on and peaches only last for a few weeks before fading faster than summer. In my quest to keep the sun shining as long as possible in Seattle, I have taken to canning peaches. Here are a few recipes that I have tried. Taken from the book Blue Ribbon Preserves. Makes about 4 pint jars. 5-6 pounds unblemished, firm, ripe peaches (preferrably freestone).

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wardcannerist.blogspot.com

1

The Ward Cannerist: March 2011

http://wardcannerist.blogspot.com/2011_03_01_archive.html

Monday, March 28, 2011. I had some plums in my freezer so I thought I would try a new recipe from my new canning book I picked up. The book is CANNING for a New Generation. By Liana Krisoff. I like this book because it has beautiful pictures, interesting flavor combinations, and recipes for using your canned foods. Here we are in the early stages cooking the plums in sugar. This recipe does not call for pectin so it takes a lot of stirring and cooking to get it thick. And now, for the recipe:. Ladle the ...

2

The Ward Cannerist: February 2011

http://wardcannerist.blogspot.com/2011_02_01_archive.html

Sunday, February 6, 2011. The book lists all the equipment you need and explains why it is important. Also, what I think is the best part of the book, you know all the recipes are good because they are all competition winners. Blackberry Peach Jam (adapted from Peach Melba Jam). Makes 7 half pint jars. 3 cups peeled, pitted and crushed ripe peaches. 3 Tablespoons strained fresh lemon juice. 7 1/4 cups sugar. 1 cup crushed and seeded blackberry pulp. 1/2 tsp unsalted butter. 1 (3-ounce) pouch liquid pectin.

3

The Ward Cannerist: Dilled Asparagus

http://wardcannerist.blogspot.com/2011/07/dilled-asparagus.html

Thursday, July 14, 2011. So ever since I purchased the book Canning for a New Generation. I have been looking forward to spring and asparagus because I wanted to try a recipe for dilled asparagus. Unfortunately, spring was really busy and by the time July came, I figured my dreams of asparagus in 2011 were over. Imagine my surprise when I was at the Farmers Market at City Hall in Seattle and I saw ASPARAGUS! Well I immediately snatched up some and canned them that night.. Here is my recipe:. 65279;&#652...

4

The Ward Cannerist: Honeyed Bread and Butter Pickles

http://wardcannerist.blogspot.com/2011/08/honeyed-bread-and-butter-pickles.html

Monday, August 29, 2011. Honeyed Bread and Butter Pickles. I'm not a huge fan of pickles, but I discovered that other people love home made pickles and I can exchange goods and services for my pickles. After I saw this recipe for Honeyed Bread-and-Butter Pickles in my book Canning for a New Generation. I just had to try it. See if you can resist this recipe after reading it. Makes 7 pint jars. 3 pounds pickling cucumbers (3-4 inches long). 1 pound small onions (about 2). 2 Tablespoons yellow mustard seeds.

5

The Ward Cannerist: July 2011

http://wardcannerist.blogspot.com/2011_07_01_archive.html

Thursday, July 14, 2011. So ever since I purchased the book Canning for a New Generation. I have been looking forward to spring and asparagus because I wanted to try a recipe for dilled asparagus. Unfortunately, spring was really busy and by the time July came, I figured my dreams of asparagus in 2011 were over. Imagine my surprise when I was at the Farmers Market at City Hall in Seattle and I saw ASPARAGUS! Well I immediately snatched up some and canned them that night.. Here is my recipe:. 65279;&#652...

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The Ward Cannerist

Monday, August 29, 2011. Nothing is better than the perfect summer peach. It makes you want to live in that movment forever. Unfortunately, time marches on and peaches only last for a few weeks before fading faster than summer. In my quest to keep the sun shining as long as possible in Seattle, I have taken to canning peaches. Here are a few recipes that I have tried. Taken from the book Blue Ribbon Preserves. Makes about 4 pint jars. 5-6 pounds unblemished, firm, ripe peaches (preferrably freestone).

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