Combine sugars in large bowl then add peaches…Tossing gently until coated. Set aside and cover for 1 hour. Line pie plate with bottom pastry. Set aside… Drain peaches, reserving juice.
In small saucepan, combine cornstarch, nutmeg, cinnamon and salt. Stir in reserved juice from peaches. Bring to a boil and cook for 2 minutes stirring until thickens. Remove from heat and add lemon juice and butter. Gently fold in peaches. Pour into crust.
Place remaining pie crust on top. Seal and flute edges. Cover edges with foil to prevent burning. Bake 400 degrees for 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
4 cups fresh strawberries…(measure out 4 cups after mashed)
8 cups sugar
2 (1.75 oz) packages Sure-Jell (Fruit Pectin)
1½ cups water
Prepare strawberries by cutting off stems; place in a large bowl, and then slice. Mash with a potato masher, leaving some bits of strawberry pieces. Stir sugar into prepared fruit, mix well…Cover and let stand up to 2 to 3 hours stirring occasionally.
In a medium size saucepan, whisk pectin with 1 2/2 cups cold water. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat and then pour into fruit. Stir 3 minutes or until all the sugar is completely dissolved.
Pour into pint size jars, leaving ½ inch space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.
1. 1 – Gallon of cucumber (about 16 cups) (washed and ends cut off)
2. 8 – Small onions (Vidalia)
3. ½ – Cup of Canning Salt
4. Ice Cubes (about ¼ or less of combined onions and cucumbers)
5. Food processer on slice
6. 5 cups sugar
7. 1 ½ teaspoon Tumeric
8. ½ teaspoon ground Cloves
9. 2 tablespoons Mustard Seed
10. 1 teaspoon Celery Seed
11. 4 cups white vinegar
12. 1 cup water
Ingredients 1 thru 5……..Send all cucumbers and onions through food processor to slice up. Place in very large bowl. Add Ice and canning salt to cucumbers and onions. Let stand for 3 hours. Stir every 30 minutes.
Ingredient 6 thru 12……Heat these ingredients to BOILING POINT in large pot…..Drain Cucumbers and add to boiling mixture and heat almost to boiling point.
Place into clean hot sterile pint size mason jars and seal.