Peach Butter

A few day ago the same people who gave us the plums, gave us some peaches from their tree.
I usually freeze peaches in jars with orange juice and sugar syrup but I have some from last year. So I decided to make peach butter.

I've never made  fruit butters before although I have wanted to for several years. I thought making fruit butters was hard and time consuming, I thought you had to watch over the pot and keep stirring and stirring.  Well let me tell you how easy it is.  First we peeled and pitted the peaches, sliced them and put them in the crock pot.  I added cinnamon, sugar and cloves to taste, put the lid on the crock pot and let it cook on low all night.  In the morning I put the butter in the blender to smooth out the pieces of peach then put it back in the crock pot until  it was as thick as I wanted it. I think it took about 17 hours.  I put the butter in jelly jars and processed them for 5 minutes in a water bath.

Turned out very good.  Can't wait until the apples come in.  If I had know it was so easy I would have made fruit butters a long time ago.  This will go on the shelf with the jelly and jam.
                                                                                                  Thanks for Lookin

      

Plum Jam

Today our neighbor gave us some plums from their two trees. I've never liked plums very well but

 when some one gives you plums, you make plum jam.
This is my third batch of Plum jam. I followed the recipe in the "Sure Gel" box and it all turned our really well,  just a little sweet and a little tart.

I'll put it on the shelf with the blueberry jam from last year and black berry jam from two years ago. We picked mulberries from our tree which will go into the freezer with any thing else we pick so I can make jam next year and then put it on the shelf with the rest of the jam. You can never have too much jam.
                         Oh when will it ever end.



Stay tuned for PINTO BEANS.    Thanks for lookin

Canning Deer Stew

Today I canned the deer stew. Having a friend who owns Woods and Waters Taxidermy was a big help last year during deer season.  If you are looking for a great processor  and  taxidermist, look him up. You can find him on face book. WoodsAndwatersTaxidermy .

I don't measure when I cook unless it is important so I can't tell you how much of any thing I used.
I used cubed venison , cubed potatoes, onions, carrots and a few frozen peas from last years garden, browning liquid, salt and pepper,










 After browning the venison, I put all ingredients in a large pot and boiled them until every thing was hot but not cooked.  I used clear gel for a thickener, filled seven quart jars and processed them for 90 minutes in a pressure canner.  My final count was 12 quarts of stew,
and 5 pints of cubed deer meat for use in other recipes.
This will be wonderful this winter with a big skillet of corn bread..


                                             Next up.  Plum Jam.  Thanks for Lookin