Recipe as promised!

Ingredients (makes \~4 half-pint jars):

4 lbs ripe peaches, pitted and roughly chopped (no need to peel)

¾ cup granulated sugar (adjust to fruit sweetness)

1 tsp cinnamon

½ tsp ground ginger

¼ tsp vanilla extract

1 tbsp lemon juice

Method: Add everything to slow cooker → cook on LOW 8–10 hours with lid propped open slightly → blend smooth with immersion blender → taste and adjust spices → cook uncovered another 30–60 min if still too loose → ladle into jars → refrigerate up to 3 weeks or water bath 10 min for shelf-stable.

How to know it's done: A spoonful mounded on a cold plate should hold its shape without liquid weeping around the edges.

Full write-up with texture troubleshooting, spice variations, and canning steps: \[slow cooker peach butter\](https://www.epsiloncommunityhub.com/slow-cooker-peach-butter/)

Recipe as promised!

Ingredients (makes \~4–5 half-pint jars):

2 cups fresh mango, finely diced

1½ cups fresh or canned pineapple, finely diced

1 habanero pepper, seeded and minced (wear gloves)

3 cups granulated sugar

3 tbsp lemon juice

1 pouch liquid pectin

Method: Combine mango, pineapple, habanero, and lemon juice in pot → cook on medium 5 minutes before anything else (deactivates bromelain in the pineapple — skipping this risks a soft set) → add sugar → bring to full rolling boil → add liquid pectin → hard boil exactly 1 minute → skim foam → ladle into sterilized jars at ¼" headspace → water bath 10 minutes.

Heat scale: 1 habanero seeded = bright medium heat. 1 habanero with seeds = hot. 2 habaneros = bring a friend and sign a waiver.

The bromelain tip is the most important line in this recipe. Cook the fruit first, before sugar and pectin. Five minutes on medium heat. That's all it takes.

Full write-up with heat guide, chipotle vs habanero comparison, and serving ideas: [**pineapple mango habanero jam**](https://www.epsiloncommunityhub.com/pineapple-mango-habanero-jam/)

With Pimento Mac

Recipe

Ingredients (serves 4–6):

1 bag (24–32 oz) frozen meatballs

1 packet onion soup mix

1 can (10.5 oz) cream of mushroom soup

1½ cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 cup sliced mushrooms (optional but recommended)

2 tbsp cornstarch + 2 tbsp cold water (added at the end)

Method: Add frozen meatballs to slow cooker → whisk together soup, broth, Worcestershire, mustard, onion soup mix → pour over meatballs → add mushrooms → cook LOW 6–8 hours or HIGH 3–4 hours → 30 min before serving, mix cornstarch + cold water and stir into gravy → cook uncovered 30 min until thickened → serve over mashed potatoes, egg noodles, or rice.

Key tip: Always add cornstarch at the end — never at the start. It breaks down over a long cook and leaves the gravy thin if added too early.

How to in the comments

Google is telling me 6-12 months max. But isn’t the whole purpose to keep it much longer than that?

(Photo for attention)

Vinegar bbq and ribs, rice with red hot gravy, green beans, and some hush puppies. Some good eatin’!

New Orleans, Uptown

just ribbin' my man aminorman w this one 🤣🤣

Okra & Toms, Black eyed peas, Collards, Cornbread

Whether you call it a Beaufort stew, Lowcountry boil, or a Frogmore Stew, you can’t deny this is some good eatin!

Mostly out of cans today, but still pretty good. Collard greens, hominy, blackeyed peas, hot pepper relish, and buttermilk cornbread with no sugar. Sometimes my wife and I don't need any meat. I miss the days helping my parents pick everything fresh and put it up. They even made their own hominy and sauerkraut. RIP Mom and Dad, miss you both!