Month: August 2024

Image containing three smaller images. One is of jars with a brown, honey-like filling. One of a pot with the same honey-like filling. And a final picture with green pears. The text reads, "Canning Pear Honey."

How To Can Pear Honey

This pear honey tastes just like traditional honey! You can extract the juice needed for this recipe from pear peels, so no part of the pears will go to waste! You need only three ingredients and a water bath canner or steam canner for this recipe.

You can use pear honey just as you would regular honey! In tea, in recipes, on toast or biscuits, or as a sugar replacement.

As an Amazon Affiliate, I earn from qualifying purchases at no extra cost to you.

Supplies to Make Pear Honey

For this particular recipe, I recommend using a steam juicer! I extracted pear juice from the peels and used the fruit for other recipes (like my pear pie filling).

If you haven’t read my post about my favorite canning supplies, I recommend taking a look for items that make canning projects easier!

Can I Double or Triple This Recipe?

Yes, this recipe can be doubled or tripled, just make sure to double to triple all ingredients.

Important Note

If you cook or can for anyone who is vegan, then I have great news. This “honey” is vegan! I have a family member who is vegan, and I love having this fruit-based “honey” to use in recipes I know that person will be eating.

Recipe Video

Recipe

Adapted from the So Easy to Preserve cookbook, which can be purchased here.

Ingredients

Instructions

  1. Bring the pear juice to a rolling boil in a large stockpot.
  2. Add the lemon juice and sugar.
  3. Stir until the sugar is dissolved.
  4. Continue boiling until the mixture has reduced to a honey-like consistency. It should be thick and sticky.
  5. Remove stockpot from heat.
  6. Store in refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm jars with pear honey, making sure to leave 1-inch headspace.
  8. Clean jar rim off to ensure no pear honey is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner or steam canner.
  11. Fill remaining jars until pear honey is gone.
  12. Process in a water bath canner for 5 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.

More Posts For You

Image of pears in jars and fresh-picked green pears. Text says, "Canning Pear Pie Filling."

How To Can Pear Pie Filling

It’s pear season here in the southern United States, and that means it’s time to figure out how to preserve pears! In this post, I’ll teach you how to make pear pie filling for canning!

If you look in your safe, approved canning books, you’re not likely to find a pear pie filling recipe. However, according to North Dakota State University, you may safely:

“Substitute peaches for nectarines, or apples for pears, and vice versa with the same tasty result.”

As an Amazon Affiliate, I earn from qualifying purchases.

What Do I Need to Can Pear Pie Filling?

To make this peach butter you need jars, clean, new lids, and bands. You must also use ClearJel, which is a modified food starch. You can purchase it in a 1.5 pound container, but, if you plan on making more than one or two batches of pie filling, I recommend purchasing the 3 pound bag.

A fruit peeler will also come in handy for the recipe! I use a KitchenAid attachment to make the job faster!

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use the steam canner or the Ball Water Bath Canner exclusively for anything I that doesn’t need to be pressure canned.

The best feature of the Ball Water Bath Canner is that it can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

This recipe has been safely modified from the Apple Pie Filling Recipe in the So Easy to Preserve Book.

Ingredients

Instructions

  1. First, blanch your pear slices by placing about 1 quart at a time in boiling water, boiling for 1 minute, then removing from the boiling water and placing into a covered bowl to keep warm.
  2. While blanching pears, combine remaining ingredients, except lemon juice, in a large stockpot.
  3. Bring to a boil, stirring constantly.
  4. Once mixture begins bubbling, add lemon juice and continue cooking/boiling for 1 minute.
  5. Remove stockpot from heat and fold in hot, blanched pears.
  6. Store in refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm jars with pie filling, making sure to leave 1-inch headspace.
  8. Clean jar rim off to ensure no pie filling is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner or steam canner.
  11. Fill remaining jars until pie filling is gone.
  12. Process in a water bath canner for 25 minutes, adjusting for altitude.
  13. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  14. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  15. Wash jars and store without bands on.

More Posts For You

Image of two small jars filled with a jalapeno mixture. Text says, "Canning Small Batch Cowboy Candy."

How To Can Small Batch Cowboy Candy

Did you know you can make a small batch of cowboy candy, or “candied jalapeños,” even with just a few jalapeños? In this post, I’ll show you how to use this safe, tested recipe to make something delicious with those jalapeños!

How Can I Use Cowboy Candy?

The possibilities are truly endless when it comes to how to eat cowboy candy! Here are some ideas:

  • Mixed into deviled eggs or a cheese ball
  • In potato, egg, or pasta salad
  • With cream cheese and crackers
  • On a sandwich
  • In corn bread, tacos, or burritos
  • As a baked potato, chili, or pizza topper
  • In jalapeno popper dip or cheese dip

If you have leftover brine, you can also can it and use it to make homemade barbeque sauce and pickle eggs or to baste meat with!

Recipe Video

Recipe

Recipe adapted from the Ball Candied Jalapenos recipe.

Ingredients

Instructions

  1. Add all ingredients, except jalapeños, up to a boil.
  2. Add jalapeños and reduce heat to medium.
  3. Simmer for 15 minutes.
  4. Remove from heat and store in refrigerator or continue with canning instructions.

    5. Canning Instructions

  5. Fill clean, warm jars with cowboy candy, making sure to leave 1/4-inch headspace.
  6. Clean jar rim off to ensure no cowboy candy is on it.
  7. Put a clean lid on and screw on band until fingertip tight.
  8. Put in water bath canner.
  9. Fill remaining jars until cowboy candy is gone.
  10. Process in a water bath canner for 10 minutes, adjusting for altitude.
  11. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  12. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  13. Wash jars and store without bands on.
Image of pickled peppers in mason jars. Text says, "How to make and can pickled peppers!"

How To Can Pickled Banana Peppers

Pickled peppers are one of my favorite things to can! They’re fast, easy, and a delicious, shelf-stable topping for pizza and burritos! Canning pickled peppers doesn’t take a lot of prep work, and, because they’re acidic, they can be canned in a water bath canner.

As an Amazon Affiliate, I earn from qualifying purchases.

What Kind of Peppers Do I Need?

The good news is that pretty much any small pepper can be pickled and canned this way! Anything from jalapenos to banana peppers and Thai chilis to dragon roll peppers are perfectly suited for pickling.

How Many Peppers Do I Need?

This recipe makes enough brine to cover about 2.5 pounds of peppers, but you can double or even triple this recipe if you have enough peppers!

How Do I Keep My Peppers From Getting Mushy?

Pickled peppers are notorious for getting mushy once they’re canned because they have to be processed in a boiling water bath canner. To combat the mushiness, I recommend adding calcium chloride (also called Pickle Fresh by Hoosier Farms or Pickle Crisp by Ball) to your jars after adding the peppers and before adding the brine.

Just add 1/8 teaspoon to each pint-sized jar or 1/16 teaspoon to each half-pint-sized jar!

Recipe Video

Recipe

This recipe has been safely modified from the National Center for Home Food Preservation’s Pickled Yellow Pepper Rings recipe.

Ingredients

Instructions

  1. In a large pot, combine apple cider vinegar, white vinegar, water, and salt.
  2. Heat over medium heat.
  3. While waiting for your brine to come up to a boil, cut your peppers into 1/4-inch-wide rounds.
  4. Once the brine has come up to a boil, fill a hot jar with peppers, leaving 1/2-inch headspace.
  5. If using seasonings or spices, add them now. You can add up to 1/2 Tbsp celery seed, 1 Tbsp mustard seed, 1/4 tsp red pepper flakes, and/or 1/8 tsp calcium chloride to each pint-sized jar.
  6. Pour brine over peppers, leaving 1/2-inch headspace.
  7. Clean jar rim off.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until peppers are gone.
  11. Process in a water bath canner for 10 minutes, adjusting for altitude.
  12. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  13. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  14. Wash jars and store without bands on.