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