What are you canning now?

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One of my books says that pears can be used instead of apples in mixed-fruit jams. So I would think if you have a favorite apple-something jam, you could use the pears instead.

This recipe for Pear Preserves is from the Ball Blue Book. It only needs 6 pears.

3 cups sugar, divided
3 cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 pounds)
1/2 cup thinly sliced lemon (about 1 medium)

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place.
Pack fruit into hot jars, leaving 1/4 inch head space. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot over fruit, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath.

Yield: about 5 half pints.

Note:
If Seckel pears are used, preserve whole with stem intact.
Kiefers should be stored in a cool, cry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.
 
Quote:
So interesting! I think that would taste kinda tart and tasty
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Oh I just finished tons of tomato sauce and salsa, as well
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Last edited:
Wish I had more tomatoes! I put in 35 plants, but the weather was not favorable for them.
I had great luck with tomatillos though. Go figure! I may have enough cabbage to make sauerkraut. Has anybody made it out there? It will be my first try.
 
I make my applesauce in the crock pot using whatever apples I happen to have.

Fill crock pot completely with sliced/peeled/cored apples. Add 1/2 to 1 cup of water and cook on low 6 to 8 hours. Add sugar to taste (& any spices that you like such as cinnamon & nutmeg).

Ladle into hot jars. Clean around rims, and seal with hot seals and bands. Process both pints and quarts for 20 minutes in hot water bath canner.

HTH.
 
I'm going to jump in here and add what I've canned so far this year.

So far, I have:

78 quarts green beans
14 quarts tomatoes
35 quarts apple pie filling
6 quarts apple sauce
130 ears of corn in freezer

I've got another round of tomatoes in the canner now, and another 4 to 5 quarts left to go, so that will bring my tomatoes to about 25 or 26 quarts.

I've got pears to pick and I'll can some pears.

We're planning to get more apples so I'll make more apple pie filling and apple sauce, as well as some apple butter.

We're also planning to get some more tomatoes, so I'll can more of those, as well.

With this being our first summer here, we weren't able to plant as much as we'd like because of all the fixing up we had to do. Hopefully next year I'll have lots of goodies to put away!
 
This evening we had to go into town for something. On the way home, we passed a farm giving away concord grapes! I asked the woman if I could pay her for the grapes, but she refused. She said they are ripening faster than she can use them. Then she insisted I take both bushels!

I think I'll take her some of our farm eggs in exchange. I know I would have paid a pretty penny for all these beauties. Such a blessing!

I'm in the middle of plums and apples. So I better get busy so I can start grapes tomorrow!
 
Quote:
One of my books says that pears can be used instead of apples in mixed-fruit jams. So I would think if you have a favorite apple-something jam, you could use the pears instead.

This recipe for Pear Preserves is from the Ball Blue Book. It only needs 6 pears.

3 cups sugar, divided
3 cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 pounds)
1/2 cup thinly sliced lemon (about 1 medium)

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place.
Pack fruit into hot jars, leaving 1/4 inch head space. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot over fruit, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath.

Yield: about 5 half pints.

Note:
If Seckel pears are used, preserve whole with stem intact.
Kiefers should be stored in a cool, cry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.

Thanks for sharing that--2 pounds is exactly what I have. No clue of the variety, though. I wonder how close "preserved ginger" is to "pickled ginger," the kind you use for sushi? I have that on hand.
 

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