Peach Jam Recipe | Easy First Peach Jam | Ripen Peaches

My first attempt at making peach jam was  a success, I purchased second best peaches from The Peach Pit Market in Berwick, NS.  Very pretty spot with picnic tables and benches to enjoy the view.

My peach I bought f0r me and Mike was not ripe yet, so expect to wait a day to eat them, they ripened in a day in a brown paper bag super quickly and another thing I noticed about the peaches here, they are about double the size of peaches purchased in supermarkets!

The recipe I used was

10-14 ripe peaches chopped with the skin on (it dissolves in the cooking process) (cost me 2.99 for the peaches(second best) here to make this jam!)
4 cups of white sugar
2 pkgs of certo

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2. I boiled them for quite a while and when they turned to liquid and boiled I added one pack of certo, boiled for a min, then added the next, boiled for a min and removed from heat.

3. Put jam in jars and processed for 10 min.

I have never even tasted this jam until I made it, it’s actually really good!


Pickled Beets Recipe | Squash Plant Bloom and Bumble Bee!

Pickled Beets Recipe

Recipe for Vinegar Mix (1 Batch)

2 Cups Sugar
2 Cups Beet Juice Water
2 Cups White Vinegar
1 Tablespoon Cinnamon
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1 Teaspoon Allspice
1/2 Teaspoon Salt
The above will do about 8 pints

So I made 2 batches of beets, my first try I used this recipe and they were WAYYYYYYY too tart and not sweet at all. I did not like, the recipe above is AWESOME.


Bread and Butter Pickles Small Batch Recipe 4-5 Jars

Growing up Bread and Butter pickles were my favorite! 🙂 I made these pickles with the cucumbers from my garden!

Brine(do not use in pickling mixture)
1/2 cup pickling salt
8 cups of water
Pickling Mixture
2-1/2 cups granulated sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slices
2 Onions Chopped

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1. In a bowl combine Pickling salt and water. Dissolve it

2. Chop the onions and cucumbers and remove the seeds like shown below and soak over night.


3. Clean your jars by boiling them in water for 5 minutes. After boiled take out and set on a towel or dishcloth upside down. Now drain the salt water off of  your cucumbers and onions.  Now stuff the cucumbers and onions into hot, clean jars. Put the jar rings and  covers in the boiling water.

4. In a seperate  pot, combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar boil for 2 minutes, then remove from heat and pour immediately into the pre stuffed jars leaving 1/8″ head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.)

5. Stick a knife in the jars or something to remove the excess air or bubbles. Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.

Then take them out and wait for the popping! 🙂

Blackberry Jelly|Chokecherry Jelly for beginners | CJLS Geocaching GPS

I heard something rather amusing today on CJLS in Yarmouth, NS, they were going on and on about how people in Yarmouth, do not need a GPS in their car…. Wait a second, you do realize in Yarmouth we have thousands of geocaches! Geocaches are things you find with a GPS. To learn more about it visit the geocaching page of my website! It’s a super fun game that ALSO takes you to places that you will never notice driving by the 100’s of time a day in Yarmouth! So CJLS, you are wrong, people in Yarmouth should own GPS’s:)

Each little dot is a hidden box or container:)

Last year was my first time ever making jelly. Me and Mike were geocaching on the tracks in Arcadia and noticed some blackberries, not some thousands, so me and mike went and grabbed some containers, and started picking. We gave the mosquitoes a lunch, and got tons of blackberries:

When we got them home, we soaked them in water to get the bugs out, then got stockings from the dollar store and Mike squeezed them and squeezed them until his hands hurt.
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We took the juice and followed the recipe on the package of certo for raspberries.
Here are the jars all clean and boiled.

Here is the blackberry jelly complete!

Small Batch Sweet Mustard Pickles | Mustard Stain Removal Counter top :)

First time making pickles Mistakes!
So for the first time ever, I made some Sweet Mustard Pickles!!!!!  This was my first time canning and boy, did I ever learn a lot! My biggest lessons:
1. A canning funnel is a must, or a funnel of sorts that will fit pickles!
2. Reg dollar store tongs(the tongs with the sharp edges pic) to get the jars out of hot water and the covers(the sharp edges help to get uder the covers that lay on the bottom of the pot), should be a must, those things were hot!
3. Mustard sauce will stain your counter, next time I will sit jars on a plate.
4. Mustard stains off the counter, plastic? Yep it will come off,  paper towel folded up and held over the top of the bleach bottle to wet, then wipe over the stain and gone! (then wash the counter afterwards good) My counter is the plastic kind.
5. Do not peel the cucumbers, jsut remove the seeds(or don’t)! I peeled my first batch thinking it would taste better.. WRONG lol They need the skin for the added crunch.

Overall they were edible, but here is the RIGHT recipe with detailed instructions for  beginner pickling! 🙂

Recipe Small Batch Sweet Mustard Pickles:

  • 2-3 large cucumbers not peeled but seeded and sliced
  • 1-2 cups cauliflower florets (1 small head washed and rinsed well)
  • 1 onion peeled and sliced(use rubber gloves to cut if you donot like the onion smell on your hands afterwards)
  • 1/2 cup pickling salt(not regular salt, apparently it makes a big difference)
  • 6 cups water
  • 3 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 3 tablespoons dry mustard(got spices at Bulk Barn in Yarmouth cheap!)
  • 1 tablespoon celery seed
  • 1 1/2 teaspoons turmeric
  • 3 cups vinegar white or apple cider 5%
  • 1/2 cup water
  1. THE DAY BEFORE: Combine salt with  water, stirring until dissolved in a large container(they say to use non reactive but i really have no clue what that means? maybe not metal? but thats what I used? ok moving on! 🙂 ). Cut the ends off of each cucumber and cut in half. Take a spoon and scoop out the seeds by dragging it down the middle of the cucumber half.  Cut into quaters and cut into thick slices. Place cucumbers, chopped up califlower and sliced and parted onions in the salted water.  Make sure vegetables are covered in the water, or dissolve a table spoon of salt in a few cups of water and pour over to have them covered.
    I use gloves for cutting up the onions because I hate the smell it leaves on my hands, then you dont ahve to wait days to get the onion smell off your hands! 🙂
  2. THE NEXT DAY: Get a large pot of  water and put jars and covers in the pot and start the boiling. You need to get your jars ready, you cannot over boil them so take your time!
  3. SOOO its been 24 hours! Drain the vegetables well, and rinse them well in cold water a few times, you want to get the salt taste off a little!
  4. In another pot, combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir these dry ingredients until well mixed. Mix in vinegar and water. (while stiring proceed to step 5!!)Then bring to to a boil over high heat stirring constantly, until smooth and thickened.
  5. Remove hot jars(not covers, keep them boiling) from boiling water(with tongs) while the sauce is cooking. Stuff with just the veggies and sit aside uncovered(I used the funnel and a cup to get the veggies in)
  6. When the sauce is done, pour immediately into the jars(using the jar funnel again if you have one) watching the sauce sink and waiting for it to go through the veggies, take a butter knife to remove the bubbles!!!! 🙂
  7. After jars are full, remove covers(the tongs should get them out leave the water boiling), wipe rims with a damp cloth and using over mits or a dishtowel, put the covers on tightly and immediately return to the boiling water. NOTE: you may need to remove some of the water as the jars are now full!
  8. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
  9. Now take the jars out of the boiling water, I dump the water down the sink and grab the bottles with oven mitts.
  10. Wait for the popping!!!! To know the jars are sealed, you will hear the covers pop as they cool, this could take 2 minutes or 2 hours, but you can always check by pushing the cover to see if it moves.

These instructions are as detailed as I can remember to answer all the questions I had as this was my first time, my second time went much better this these few mistakes corrected!

Why make pickles? Well honestly to save money, it’s cheap, they make great gifts and I enjoy it! 🙂

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