7 half pints of peach/honey ginger jam. 24 peach muffins. 8 quarts and a pint of spiced peaches.
The jam was easy I put peaches in the blender with the juice of 1 lemon. Then I added honey and fresh ground ginger and let it simmer. While that was simmering, I made the muffins.
Then Dale got home and brought the canner in for me. I canned the jam, warmed up and canned the Salsa. We canned 12 pints, ate about a pints worth and gave away about half a pint fresh salsa. It was time for the first batch of dishes.
We weighed a sample of peaches. The recipe said eight pounds would make 3 quarts. Three peaches averaged a pound. The syrup called for 4 cups water, 1 cup sugar, 2 cups honey. I doubled the water and left the sweet the same. It was more than enough syrup. In each jar was a fourth teaspoon whole cloves, half teaspoon whole allspice, a stick of cinnamon (until I ran out and had to use ground cinnamon.)
A long day; but, seeing the the pantry shelves full was so nice. It reminded me of when I was 8-10 years old and my mother still canned. We would take the jars downstairs, into the "root cellar". It was a small closet size room that had a sand floor and A LOT of spiders. I don't like spiders. Canning saves money. Gee what a novel idea.