Kathleen
Cupcake
I was late to canning this year. Like before, I put up multiple jars of salsa, some pickles, apple butter, and apple sauce. New for this year, are pickled peppers, 14 Day Pickles (currently on day 12), chunky dills, and apple-scrap jelly.
I did not make vinegar because I barely use what it would make. So I took my scraps and cores (minus seeds) and boiled them until all was mush. Then ran it through multiple layers of cheesecloth. Using the juice, I made apple jelly. It's got a great flavor since I used a lot of various apples in the apple sauce and butter. However, I think I overcooked it as it is very stiff once refrigerated. However, the color, aroma, and taste are amazing.
Apple scraps are in the far pot.
Apple-scrap jelly
Dill Chunks
Pickled Peppers
I did not make vinegar because I barely use what it would make. So I took my scraps and cores (minus seeds) and boiled them until all was mush. Then ran it through multiple layers of cheesecloth. Using the juice, I made apple jelly. It's got a great flavor since I used a lot of various apples in the apple sauce and butter. However, I think I overcooked it as it is very stiff once refrigerated. However, the color, aroma, and taste are amazing.
Apple scraps are in the far pot.
Apple-scrap jelly
Dill Chunks
Pickled Peppers
