canning

OK, so I know that canning fruit sounds nerdy, old fashioned, economically a waste of time, but I just learned how and I think it is awesome! There is a fruit stand down the street from my house that sells the best fruit and I bought about 75 pounds (gulp!) of peaches and pears. Travis was a good sport, but a sudden migration of fruit flies made sure that canning will be a yearly project, at most.

Whitney, here is the recipe for the Harry & David's Pepper Relish (it's delicious mixed with cream cheese and served with tortilla chips!)

3 cups tomatoes, skinned, diced and drained
3 cups red peppers, diced
3 1/2 cups sugar
2 T salt
1 small box pectin
1 1/2 cups white vinegar
1 T fresh ground chili paste
2 jalepenos, seeded and diced
2 onions, diced

Mix all ingredients together, except pectin. Bring to a boil. Turn down to low/med heat and simmer for 2 hours until thickened. Whisk in the box of pectin and boil for 1 minute.