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It's that time of year again to start your "jarring" adventures.

With food, of course! Try these couple recipes that will be sure to liven your taste buds!

Wilma's "Dilly Beans" Recipe

6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chili peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed

Food safety is most important here as you'll be storing the finished product to cure the flavor in jars. You must use sterilized jars for canning. This recipe yields 8 pints. To sterilize 8 (1 pint) jars, boil them in water for at least 5 minutes.

Combine the water, pickling salt and vinegar in a large pot, and bring it to a boil. When it begins to boil, reduce heat to low and keep at a low simmer.

Put in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chili pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in an upright, standing position.

Carefully pour the hot liquid into each jar, leaving 1/2 inch of space at the top. Follow the instructions for your canning storage system to seal it correctly. Store for at least 2 weeks before eating.

Nancy's Peach Butter

4 pounds peaches
4 cups sugar
2 teaspoons ginger
2 teaspoons nutmeg
4 teaspoons cinnamon

Blanch, peel, and simmer peaches in large pot with 1/2 cup water till soft.

Purée using a food processor, but do not liquefy.

Combine pulp, sugar, ginger, nutmeg and cinnamon in sauce pan and cook till thick enough to round up on spoon.

Ladle into jars and process 10 minutes.

Have YOU ever made a delicious creation in a jar? Share by commenting below!

Rachel Specht contributed to this post

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