80 c peaches
5 c lemon/lime juice
1 2/3 c calcium water
1 1/4 c pectin
15 c sugar
Purée peaches. Add lemon and/or lime juice and calcium water. Bring to boil. Add sugar and pectin, stirring constantly for a couple minutes. Bring back to boil. Fill jars, leaving 1/4 head space. Boil jars 13 minutes, remove, let seal.
Not sure if this makes it - but I thought it was pretty cool.
This is me making apple sauce having picked the apples from a local farm. The recipe is so simple. Just put all the apples peeled and cored into a big pot and boil with a bit of water. Add lemon juice and cinnamon to taste - I don't use very much. And viola.
The canning method I used was wax.
This does not meet the BB requirements.
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