{"id":2730,"date":"2010-08-09T10:31:46","date_gmt":"2010-08-09T10:31:46","guid":{"rendered":"http:\/\/cynthomas.com\/photocardblog\/?p=2730"},"modified":"2012-08-07T22:30:44","modified_gmt":"2012-08-07T22:30:44","slug":"my-canning-butterscotch-peach-jam","status":"publish","type":"post","link":"https:\/\/cynthomas.com\/journal\/my-canning-butterscotch-peach-jam\/","title":{"rendered":"My Canning 101 :: Butterscotch Peach Jam"},"content":{"rendered":"

\"\"Happy Monday!
\nI’m excited to say that I’ve created my first jar (and a half) of jam. We scored a bag of peaches from our CSA last week and I’m not a big fan of eating them as is. Hubby and the boys have been enjoying them in their natural state, but I needed to zhuzh it up a little.
\n
\nI saw a post on Facebook from Shae of Hitchhiking to Heaven<\/a> about making Butterscotch Peach Jam and I was Sold! She was kind enough to share the recipe with me from a canning pen pal of hers and I went to work peeling, chopping, mashing and cooking. I had to do some math with the recipe, as I didn’t have the amount of peaches the recipe called for… I can say without embarrassment that I picked the right major in college (English). My yield should have been about 3 jars, but I ended up with a jar and a half. Another bonus of canning will be sharpening my sadly dull math skills.
\n
\n\"\"Paper Nerd Alert:
\nI was just as excited to label my one full jar as I was to make it. I make so many tags and labels for other canners that I’m happy to use one set for myself. Pretty inside and out, if I do say so! (And I know how much of dork I am about something so simple, but it’s allowed on occasion.)
\n
\nThis weekend, I also asked my parents for the recipe of Pickled Cucumbers & Onions, that my Pennsylvania Dutch grandmother used to make. I sadly don’t remember her, but I do remember these fresh tasting slices from our refrigerator as a kid in the summer and fall. They have the lightest vinegar-y taste and a little sweetness that seems so fresh and clean as a side dish. Usually, the cucumbers are peeled. I left the peel on because there are some excellent vitamins in there. It’s your choice whether to peel or not to peel.
\nEnjoy!
\n
\nPickled Cucumbers & Onions (PD Style)
\nIngredients:<\/strong>
\n4 cucumbers, sliced about 1\/4″
\n2 sweet onions, sliced a bit thinner thatn 1\/4″
\n3T sugar
\n3\/4 cup vinegar
\nwater
\n:::
\nPlace sliced cucumbers and onions in medium\/large bowl. Add sugar and vinegar, then add water to just cover the slices. Stand in refrigerator overnight.
\n\"\"<\/p>\n

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