Bread and Butter PIckles

Ingredients
4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves
Directions
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.

Tri-Berry Jam

Ingredients
4 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen red raspberries
2-1/2 cups fresh or frozen strawberries
1/4 cup bottled lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar
Directions
Combine the berries and lemon juice in a stock pot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints.
Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Peach Butter (For Sammy)

18 medium Peaches
4 cups sugar

To prepare the pulp: wash and blanch the peaches. Peel, pit and chop the peaches. Cook peaches until soft.only add enough water to prevent them from sticking to the pan (about 1/2 cup) Press this through a sieve or food mill. ( I have one you can borrow) Measure 2 quarts of peach pulp.

To prepare the butter: Combine peach pulp and sugar in a large saucepan. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking to pan. Ladle the hot butter into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process in a boiling bath for 10 minutes. This should make about 4 pints.