Peaches, Salsa, Red Pepper Jelly and Beets

We have been a bit busy over here.

Turning out 63 bottles of peaches.

36 bottles of Salsa.

30 bottles of Red Pepper Jelly

Dozens of little freezer baggies of Green and Red peppers

and hopefully we will get the beets done today or tomorrow.

And when I wasn't canning I was reading about it.

But the reward for the bestest most awesomest Canner goes to my mom.

It was suppose to be ME canning with Mom helping. Not Mom canning with me helping. Stupid wrist.

The Red Pepper Jelly we did- is FANTASTIC.
Seriously yummy. I got the recipe from here

Peppered Jalapeño‎ Jelly

Author: Stacey Martin

Recipe type: Canning and Preservatives

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 6

Ingredients

• 1 whole Red Bell Pepper, seeded and finely chopped
• 1 whole Green Bell Pepper, seeded and finely chopped
• 5 whole Jalapeno Peppers, seeded and chopped
• 2 cups Apple Cider Vinegar
• 5 cups Granulated Sugar
• 1 package Certo Fruit Pectin (I prefer liquid)

Instructions

1. In a food processer or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency. *** ADDED 2019 Put your fine chopped peppers and jalapeños into cheese cloth or a clean dish towel and squeeze out all the excess liquid. This will help the jelly set***
2. In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool for a few minutes.
3. Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand.
4. Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil.
5. Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.