Month: September 2024

Image show a woman standing at a countertop with a bowl of lemons in front of her. The text reads, "Canning Lemonade Concentrate" and has an image of a glass of lemonade and an image of a lemon and lemon round behind the text.

Canning Lemonade Concentrate

Lemonade concentrate is one of my favorite things to can! It comes together quickly and is convenient to have on your shelf when the heat of summer hits!

How Can I Use Lemonade Concentrate?

Simply add 1 part lemonade concentrate to 2-3 parts water, adjusting to your personal taste, for a delicious lemonade! For a sangria mocktail, add the concentrate to fruit juice and fruit.

You can also use it in cocktails, like margaritas, to make water kefir drinks, or even as the acid in a homemade dressing or marinade!

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What Do I Need To Make Lemonade Concentrate?

To make this lemonade concentrate you need jars, clean, new lids, and bands! 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!

Recipe Video

Recipe

Recipe adapted from the University of California Margarita Mix.

Ingredients

Instructions

  1. Measure lemon juice to determine how much sugar or honey to add.
  2. You can add one part sugar to one part lemon juice or two parts honey to one part lemonade. You can safely reduce the amount of sweetener if preferred. I prefer .5-part sugar to 1 part lemon juice.
  3. Add lemon juice and sweetener to a pan.
  4. Heat to a rolling boil, stirring until sugar dissolves.

    5. Canning Instructions

  5. Fill clean, warm half-pint-sized jars with lemonade concentrate, making sure to leave 1/4-inch headspace.
  6. Clean jar rim off to ensure no lemonade concentrate 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 mixture 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.

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This image contains two pictures. The first picture is of green pears. The second picture is of mason jars with a chunky pear filling. The text says, "Canning Pear-Roasted Garlic Preserves!"

Canning Pear-Roasted Garlic Preserves

This is a delicious and unique preserve to make with pears! It “pears” (pun intended) perfectly with pork and chicken as a savory marinade or sauce!

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

What Do I Need To Make Pear-Roasted Garlic Preserves?

To make this pear butter you need jars, clean, new lids, and bands! 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 modified the original recipe, but, if you’re following the original, then you will also need pectin.

Recipe Video

Recipe

Recipe adapted from The All New Ball Book Of Canning And Preserving.

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wrap garlic in foil and place on baking sheet.
  3. Add pears to baking sheet in a single layer.
  4. Bake in preheated oven for 25 minutes.
  5. Remove baking tray from oven and flip pears over. Sprinkle pears with 1/4 cup sugar.
  6. Place baking tray back in oven and bake for another 15 minutes.
  7. Place the foil pack with the garlic directly on your oven rack and remove the pears from the oven.
  8. Bake garlic for an additional 15 minutes.
  9. While garlic is baking, add pears and 1/4 cup water to a large, heavy-bottomed stock pot.
  10. Simmer until garlic is finished baking and cloves can be squeezed out.
  11. Add garlic and remaining ingredients to the stockpot with the pears.
  12. Use a potato masher to coarsely mash the garlic and pears.
  13. Heat over medium high heat until the gelling point is reached.
  14. Store the pear-roasted garlic preserves in the refrigerator or continue with canning instructions.

    15. Canning Instructions

  15. Fill clean, warm half-pint-sized jars with pear mixture, making sure to leave 1/4-inch headspace.
  16. Clean jar rim off to ensure no pear mixture is on it.
  17. Put a clean lid on and screw on band until fingertip tight.
  18. Put in water bath canner.
  19. Fill remaining jars until mixture is gone.
  20. Process in a water bath canner for 10 minutes, adjusting for altitude.
  21. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  22. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  23. Wash jars and store without bands on.

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Image contains two smaller images: one image has multiple pears together and the other image is of jars filled with a golden-colored liquid.

Canning Pear Honey Marmalade

This pear honey marmalade is sweet, delicious, and great in yogurt, on toast, or right off the spoon! You only need 3 ingredients to make this wonderful preserve–pears, crushed pineapple, and sugar!

When we were planning what to preserve with fresh pears this season, my grandpa, who is 94 years old, requested “pear honey,” like his grandma used to make. After asking him a series of questions–what color was it, did it have pieces of fruit in it, what consistency did it have–I finally found a safe canning recipe that fit the description!

This is my variation on the original recipe, which requires less prep for the same delicious product!

What Do I Need To Make Pear Honey Marmalade?

To make this pear butter you need jars, clean, new lids, and bands! 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!

Recipe Video

Recipe

Recipe adapted from the So Easy to Preserve Cookbook.

Make 4-5 half-pint jars.

Ingredients

Instructions

  1. Put all ingredients into a large stockpot.
  2. Stir well.
  3. Bring to a boil over medium high heat.
  4. Once boiling, reduce to a simmer and simmer until the gelling stage is reached. Then, remove from heat.
  5. Use an immersion blender to blend the pears into smaller pieces, if desired.
  6. Store the pear honey marmalade in the refrigerator or continue with canning instructions.

    7. Canning Instructions

  7. Fill clean, warm half-pint-sized jars with pear mixture, making sure to leave 1/4-inch headspace.
  8. Clean jar rim off to ensure no pear mixture is on it.
  9. Put a clean lid on and screw on band until fingertip tight.
  10. Put in water bath canner.
  11. Fill remaining jars until mixture is gone.
  12. Process in a water bath canner for 10 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.

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Photo contains two images. One image is of a sealed mason jars with a brown filling. The other is of green and yellows pears bunched together. The text says, "Canning Pear Butter with a hint of orange!"

Canning Pear Butter

Pear season is upon us, and this pear butter is a delicious treat! It’s cinnamon-y with a hint of orange and oh-so-delicious! If you have a steam juicer, this is a great way to use up the leftover pear pulp.

Another reason I love using the leftover pear pulp from the steam juicer is because most of the juice has been extracted. That means you don’t have to wait for hours for the pear butter to reduce!

Using Pulp From the Steam Juicer

If you have ever used a steam juicer, then you know that, after the juice is extracted from the fruit, you’re left with a ton of pulp! Most people recommend throwing it out, but, if you’re like me, then throwing out that pulp isn’t an option. That’s why I decided to make pear butter with it!

The concern with using leftover pulp from steam juicing is that there won’t be much flavor left. So, instead of letting my steam juicer run until there was absolutely no juice left in my pears, I took it off of the heat once the juice production started slowing down.

For another way to use leftover fruit pulp, check out my fruit leather recipe here!

Can I Change the Spices?

You may add up to 3 teaspoons of cinnamon, nutmeg, or cloves, or you can leave the spices out altogether!

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What Do I Need to Can Pear Butter?

To make this pear butter you need jars, clean, new lids, and bands! 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!

You will also need a food mill (I use one that attaches to my KitchenAid Mixer) and a steam juicer!

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 it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

Recipe adapted from the So Easy to Preserve Cookbook.

Ingredients

Instructions

  1. Put 2 quarts of milled pear pulp into a large stockpot.
  2. Heat over medium heat until warmed through.
  3. Add sugar, spices, and lemon and orange juice, stirring until sugar has dissolved.
  4. Lower heat to low to medium heat and stir continuously.
  5. Once pear butter has thickened and mounds on spoon, you are ready to store the butter in the refrigerator or continue with canning instructions.

    6. Canning Instructions

  6. Fill clean, warm jars with pear butter, making sure to leave 1/4-inch headspace.
  7. Clean jar rim off to ensure no butter is on it.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until butter is 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.