Tag: food preservation

Image contains two photographs. The top photograph is of a crate full of cantaloupes. The bottom picture is of six jars sitting on a towel filled with an orange, cantaloupe-like filling.

Canning Salted Cantaloupe Jam

This salted cantaloupe jam is a delicious treat! It’s sweetness and saltiness are balanced perfectly with just a hint of vanilla.

How Can I Use Salted Cantaloupe Jam?

Salted cantaloupe jam is delicious on crackers or served on a charcuterie board!

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What Do I Need To Make Salted Cantaloupe Jam?

To make salted cantaloupe jam, 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 All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes.

Ingredients

Instructions

  1. First, combine cubed cantaloupe and salt in a large container and allow to sit for at least two hours or overnight in the refrigerator.
  2. Remove cantaloupe from refrigerator, drain, and rinse with water. Repeat 2-3 times.
  3. Add rinsed cantaloupe, sugar, and lemon juice to a large stockpot.
  4. Heat to rolling boil, then reduce to a simmer for 20 minutes, stirring occasionally.
  5. After 20 minutes, use a potato masher to mash the cantaloupe until it has reached a jam consistency.
  6. Heat until jam has reached the jelling point.
  7. Remove from heat and store in refrigerator or continue with canning instructions.

    8. Canning Instructions

  8. Fill clean, warm half-pint-sized jars with salted cantaloupe jam, making sure to leave 1/4-inch headspace.
  9. Clean jar rim off to ensure no jam is on it.
  10. Put a clean lid on and screw on band until fingertip tight.
  11. Put in water bath canner.
  12. Fill remaining jars until jam is gone.
  13. Process in a water bath canner for 15 minutes, adjusting for altitude.
  14. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  15. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  16. 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.