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.”
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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!
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
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.
While blanching pears, combine remaining ingredients, except lemon juice, in a large stockpot.
Bring to a boil, stirring constantly.
Once mixture begins bubbling, add lemon juice and continue cooking/boiling for 1 minute.
Remove stockpot from heat and fold in hot, blanched pears.
Store in refrigerator or continue with canning instructions.
Canning Instructions
Fill clean, warm jars with pie filling, making sure to leave 1-inch headspace.
Clean jar rim off to ensure no pie filling is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner or steam canner.
Fill remaining jars until pie filling is gone.
Process in a water bath canner for 25 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
This safe, tested recipe from Ball and Bernardin is a fruity, delicious way to preserve peaches! This is a great option if your family doesn’t eat a lot of jam or jelly and the best part is that it’s easily customizable!
How To Safely Customize Peach BBQ Sauce
First, you can swap out the apple cider vinegar for a vinegar of your choice, as long as it is still diluted to 5% acidity. It must be at least 5% acidity, which you can check on the ingredients list on the bottle.
Second, you may safely replace the sweet bell peppers for any other kind of pepper! That means a different color, a different level on the Scoville scale, a sweet pepper for a hot or super hot pepper, etc.!
And, finally, you may add to or take away from the amount of red pepper flakes you use in your sauce within reason. I personally would only add about 1 teaspoon extra of dry spices to ensure I didn’t add too much non-acidic ingredients and throw off the pH balance that makes a recipe safe for water bath canning.
How To Use Peach BBQ Sauce
The Ball Complete Book of Home Preserving says this sauce is delicious on chicken and fish, but my family loves it on pork! It’s extra delicious as a marinade on smoked or grilled meats, and the combination of the sweet peach and the bite from the vinegar and pepper flakes blend beautifully!
Fruit leather is a great way to ensure no fruit goes to waste, including fruit you have juiced with your steam juicer! You can customize flavors and even add protein powder, if you desire!
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Customizing Fruit Leather
The flavor possibilities are endless when it comes to fruit leather! I’ve included the ingredients I used to make peanut butter apple fruit leather and pineapple mango fruit leather, but use your creativity to come up with flavors you would like and enjoy!
The most important thing is to keep your mixture an applesauce consistency. You want it to be spreadable–not too runny and not too thick.
I also recommend investing in a steam juicer if you plan on doing much canning/jelly making. The reason I made fruit leather this week is because I had leftover plum pulp from making plum jelly! I wanted to use that pulp instead of throwing it away, and it worked perfectly in my peanut butter apple (plum) fruit leather!
Recipe Video
Fruit Leather Recipe
Peanut Butter and Apple Fruit Leather Ingredients
Pineapple Mango Fruit Leather Ingredients
Instructions
In a food processor, combine ingredients until smooth.
If you desire a smoother texture, use an immersion blender until desired texture is reached.
After 14 hours, check fruit leather. You should be able to easily peel it off of the silicone sheets and it should be sticky to the touch, but not wet. If it is still wet, dehydrate at 110 degrees Fahrenheit for two more hours or until dehydrated properly.
No sugar added strawberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker! I love my J&J Maker, but I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find my post about it here. Keep reading to learn how to make this strawberry jam in the Jam & Jelly Maker!
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Why Use the Jam & Jelly Maker?
The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!
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 is can easily hold 12-14 half-pint jars!
Will Other Berries Work in this Recipe?
Yes! According to the Bernardin website, the strawberries in this recipe can be replaced with raspberries, blueberries, sour cherries, gooseberries, or blackberries!
Recipe Video
How to Make No Sugar Added Strawberry Jam in Jam & Jelly Maker
Ingredients
Instructions
First, mash 4 cups of rinsed strawberries.
Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
Sprinkle pectin on bottom of Jam & Jelly Maker, spread strawberry mash evenly over the top, and add in fruit juice.
Press “Jam” and press “Enter.” The J&J Maker will start stirring.
After 4 minutes, the J&J Maker will beep. If you are adding any sweetener or butter, add it now, pouring the sweetener evenly over the top of the mixture. Put lid on.
For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more jam, if needed.
Clean rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
No sugar added raspberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find my post about it here. Keep reading to learn how to make this raspberry jam in the Jam & Jelly Maker!
As an Amazon Associate, I earn from qualifying purchases.
Why Use the Jam & Jelly Maker?
The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!
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 is can easily hold 12-14 half-pint jars!
Will Other Berries Work in this Recipe?
Yes! According to the Bernardin website, the raspberries in this recipe can be replaced with strawberries, blueberries, sour cherries, gooseberries, or blackberries!
Recipe Video
How to Make No Sugar Added Raspberry Jam in Jam & Jelly Maker
Ingredients
Instructions
First, mash 4 cups of rinsed raspberries.
Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
Sprinkle pectin on bottom of Jam & Jelly Maker, spread raspberry mash evenly over the top, and add in fruit juice.
Press “Jam” and press “Enter.” The J&J Maker will start stirring.
After 4 minutes, the J&J Maker will beep. If you are adding any sweetener or butter, add it now, pouring the sweetener evenly over the top of the mixture. Put lid on.
For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more jam, if needed.
Clean rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
These kiwi fruit preserves are easy to make and delicious too! The kiwi flavor combines nicely with the sweet, acidity of pineapple and lime juice. It’s delicious on sorbet, toast, or made into a vinaigrette! You can find my super simple vinaigrette recipe here!
As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.
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 is can easily hold 12-14 half-pint jars!
It’s almost St. Patrick’s Day and that means cabbage will be going on sale at grocery stores! This is a great opportunity to purchase a couple of extra heads of cabbage and make sauerkraut! Homemade sauerkraut can be canned, but it can also store in your refrigerator for months. I prefer to store mine in the refrigerator if possible to avoid heating and potentially killing the naturally-occurring probiotics.
Why Make Homemade Sauerkraut?
Homemade sauerkraut differs from store-bought in three important ways:
Pasteurization/canning – most store-bought krauts are treated with heat to eliminate bacteria culture before being canned and are heated during the canning process. Both of which compromise the naturally-formed probiotics that make sauerkraut so good for you to begin with!
Pickled vs. fermented – another thing to watch out for in store-bought sauerkraut is sauerkraut that isn’t actually fermented but is pickled instead! The ingredients in a fermented sauerkraut should be cabbage, salt, and maybe water, but definitely no vinegar.
Because sauerkraut is so easy to make, you won’t go back to store-bought!
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What Do I Need to Make Sauerkraut?
You will need jars, lids, cabbage, salt, a tool to tamp the kraut down, and a weight that will fit into your jar(s).
Stainless Steel Sauerkraut Tamper – I love this tamper! It is stainless steel, so it won’t retain flavors or harmful bacteria and is dishwasher safe! You can also use a wooden spoon to tamp the kraut down, but I really recommend investing in a tamper.
Lids for wide-mouth jars – Standard, two-piece mason jar lids will work, but you will need to open your fermenting jars daily to “burp” the jar and allow the fermenting gases to escape. That’s why I like using lids designed for fermenting! I can truly set-and-forget because the lids will allow gases out without allowing contaminants in.
Weights for wide-mouth jars and weights for regular-mouth jars – If you’re packing your sauerkraut into a wide-mouth jar, you can use a clean, water-filled, quarter-pint jar to act as a weight. However, if you’re using a regular-mouth jar or if you’re going to be fermenting very often, I really recommend purchasing weights designed for fermenting. They’re so easy to use, easy to clean, and don’t require using a jar that you could be canning in!
Recipe Video
Instructions
Remove outer cabbage leaves, reserving a couple. Wash the reserved leaves and the cabbages well.
Chop 5 pounds of cabbage into chunks that will fit in your food processor chute.
Attached your shredding plate to your food processor and shred all 5 pounds of cabbage.
Add cabbage to large bowl.
Sprinkle 3 tablespoons of canning and pickling salt onto cabbage. NOTE: You can use any salt you have on hand–just make sure it isn’t iodized and doesn’t contain any anti-caking agents.
Massage the salt into the cabbage until the cabbage begins producing a liquid.
Let sit for 15 minutes.
After 15 minutes, pack cabbage into glass mason jar(s).
Using a pounder or tamper, tamp down the sauerkraut after a few handfuls to ensure it is well-packed and does not contain any air bubbles.
Fold the reserved cabbage leaf to about the size of the largest part of your jar and pack it on top of the shredded cabbage.
Place a weight on top of the cabbage leaf to keep it and the shredded cabbage under the brine. You may use a glass weight, like the one linked above, or fill a clean, quarter-pint jar with water to act as a weight.
Screw on a lid of your choice and let sit on a countertop for 7-10 days.
If you’re using a two-piece lid, unscrew the lid to “burp” your jar every day to ensure gases don’t build up. If you’re using a lid designed for fermenting, you can let your jar sit undisturbed.
After 7 days, remove the lid, weight, and cabbage leaf and taste your sauerkraut.
If the taste is to your liking, can according to the instructions in your canning book or on the National Center for Home Food Preservation website or store in your refrigerator.
If you prefer a more sour kraut, put the cabbage leaf and weight back in, put the lid on, and let sit out on your countertop another 7-10 days, tasting every 3-7 days until desired taste is reached.
This pineapple habanero jam is perfect for the spice-lovers in your life! You can also modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!
One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 67 grams of sugar in one half-pint jar!
How to Use Pineapple Habanero Jam
A very common way to use habanero jam is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use pineapple habanero jam:
Over baked salmon
A baste for ribs or any kind of BBQ
A sauce for wings
A glaze for pork chops
On cornbread
A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
A mix in for a piña colada
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Supplies to Make Pineapple Habanero Jam
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! One of the products featured in the recipe is this awesome pineapple corer that not only cores your pineapple but slices it too!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.
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 is can easily hold 12-14 half-pint jars!
Reducing the Spice
If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1/2-cup-worth of peppers total in the recipe.
If using fresh pineapple, core 4-cups-worth of pineapple. Put in a food processor with the juice from the pineapple and pulse until pineapple is crushed consistency. If using canned, crushed pineapple, continue to next step.
Measure 4 cups of crushed pineapple and put in large stockpot.
Add 1/2 cup of finely diced habanero peppers, 1/3 cup bottled lemon juice, and 2 1/2 teaspoons calcium water (from the Pomona’s Universal Pectin packet).
Bring mixture to a boil.
While waiting for mixture to come to a boil, combine 1 1/2 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder in separate bowl.
Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
Store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more mixture, if needed.
Clean jar rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
I grew up listening to Paddington on cassette and, if you know Paddington, then you know he loooves marmalade! I have wanted to try it since I was a child, but it is quite difficult to find in the southern United States. So, when oranges came into season and went on sale, I knew I had to make my own. If you’ve been around long or know me at all, then you know I’m always looking for a way to lower the amount of sugar I consume. And this easy, low sugar orange marmalade recipe did not disappoint!
What Does Marmalade Taste Like?
Marmalade is bright and citrusy, sweet and sour, and absolutely delicious! I’m personally not a huge fan of citrus-flavored items. Between a lemon poppy seed cake and a carrot cake, I’ll opt for the warm spices of the carrot cake any day! But this orange marmalade is perfectly balanced, and I would choose it over my trusty blueberry jam!
Is This Recipe Safe?
This is a safe, tested recipe! You can find the original recipe here on the Pomona’s Pectin website. I did make some approved changes, like using orange instead of the half grapefruit it calls for and doubling the recipe (which is safe when using Pomona’s Pectin), but nothing that would change the safety of the recipe.
How to Eat Marmalade
The traditional way to eat orange marmalade (in America) is on toast or a biscuit. However, there are numerous ways to use marmalade! Below are some of my recommendations.
Mix into yogurt
Make a marinade for orange chicken by mixing orange marmalade, soy, and some brown sugar
Serve on (or in!) blueberry scones–I think the citrusy orange will perfectly balance with the blueberries!
Serve as a spread on a charcuterie board
Use it to make a simple vinaigrette
Add in a teaspoon or two to my favorite glaze recipe! It’s delicious on sweet rolls, dessert bars, and cakes!
What Do I Need to Can?
The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.
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If you are interested in a 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 highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars! It’s the only thing I use to water bath can!
Recipe Video
How to Make Lower Sugar Orange Marmalade
Ingredients
Instructions
Peel 4 oranges with a vegetable peeler.
Use a paring knife to remove the white pith from the back of the peels.
Cut the peels into thin strips, about 1/2 inch long and put into large pot.
Cut all 9 oranges in half. Use paring knife to separate pulp/fruit from the membrane and peel. Scoop pulp out with a spoon and squeeze remaining juice into pot.
If you prefer chunks of orange in your marmalade, put the triangular pieces of orange in the pot with the peels. Otherwise, chop to desired size.
Add orange juice to sauce pan. Bring to boil, then simmer for 20 minutes.
If you have more than 12 cups of the orange mixture, remove it until you have only 12 cups.
Add calcium water and lemon juice to pot.
Bring mixture back to a boil over high heat.
While waiting for mixture to come to a boil, mix sugar and pectin powder.
Once mixture is at a full boil, add the sugar mixture slowly until dissolved.
Once mixture comes to a full boil, remove from heat.
If you aren’t canning this marmalade, pour into jars and store in refrigerator for 4-6 weeks.
Canning Directions
Fill clean, warm jars with marmalade, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more marmalade, if needed.
Clean rim off to ensure no marmalade is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in simmering water bath.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
