Canning whole berries is so easy and a great way to preserve berries before they go bad! You can do so many things with canned berries. Turn them into pie filling, mix them with cottage cheese or yogurt, or, my personal favorite, use them as a topping on berry shortcake!
Blackberries, blueberries, currants, dewberries, gooseberries, huckleberries, loganberries, mulberries, and raspberries can all be canned whole!
Making the Syrup
You can use very light to very heavy syrup to can whole berries. However, very light syrup mimics the natural sweetness in berries and cuts back on added sugar and calories. If you’re avoiding sugar altogether, you can also can berries in water or fruit juice, although the quality of your preserved product might be lacking in flavor. For syrup recipes, visit the National Center for Home Food Preservation page here.
What Do I Need To Can Whole Berries?
To can whole berries, 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!
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!
This salsa verde makes a great enchilada sauce, salsa, or garnish! It’s also great for this time of year when many folks are seeing their first frost. If you still have unripened tomatoes on the vine, tomatillos can be safely swapped with green tomatoes in this canning recipe.
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What Do I Need to Can Salsa Verde?
To make this salsa verde you need pint-size or smaller 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!
For the peppers, I recommend using your best judgment when it comes to spice! If you prefer spicy salsa, you can use jalapenos, Thai green chilis, or serrano peppers. If you prefer less spicy, you can use a combination of the peppers mentioned before with some green bell peppers mixed in. Just make sure the amount of green peppers stays at 2 cups!
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!
Measure lemon juice to determine how much sugar or honey to add.
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.
Add lemon juice and sweetener to a pan.
Heat to a rolling boil, stirring until sugar dissolves.
Canning Instructions
Fill clean, warm half-pint-sized jars with lemonade concentrate, making sure to leave 1/4-inch headspace.
Clean jar rim off to ensure no lemonade concentrate 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.
Process in a water bath canner 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.
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!
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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.
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!
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!
