Something about the leaves slowly floating to the ground or crunching under foot makes the season magical. All 4 seasons are pretty special but fall is just about perfect. It's not too cold or hot, it's the beginning of the holiday season and it's harvest time.
When we moved to this house I was happy to see all the fruit trees in the yard. I have always wanted to can since most of the houses we have lived in have had fruit trees but I never seemed to get around to it until the last couple years. This year I canned everything!
Okay so these are not in order but I canned them all this year.
2 quarts crushed and
1/4 cup lemon juice
6 cups sugar
Combine apricots and
lemon juice in a large saucepot. Add sugar. Bring slowly to a boil, stirring
until sugar dissolves. Cook rapidly to gelling point, about 25 minutes.
As mixture thickens, stir frequently to prevent sticking. Remove from heat.
Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch
headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
makes 5 pints
***I never liked apricots until I made this jam.
Wash, stem, drain, and crush berries. Drip through jelly bag or cheesecloth-lined sieve to equal 3 1/2 cups blackberry juice. Add dry pectin and sugar. Stirring to mix well. Stirring constantly, bring to a rolling boil and boil 1 minute (a rolling boil can not be stirred down). Remove jelly from heat.
Skim off bubbles. Ladle jelly into hot, sterilized containers, one at a time. Fill to within 1/8 inch of top if using self-sealing lids. Fill to within 1/2 inch of top is sealing with paraffin. Wipe rim of jar or glass with a clean damp cloth.
If using self-sealing lid: Place hot lid on jar. Tighten screw band firmly. Invert jar 30 seconds. Stand upright to cool. Or, process in a boiling-water bath, 5 minutes.
If sealing with paraffin: Spoon a 1/8-inch layer of melted paraffin over jelly, covering completely. Cool 5 to 10 minutes until paraffin hardens. Place another spoonful of melted paraffin top. Till and turn container so paraffin runs 1/4 inch of more up side. Cool 24 hours. Cover with lid or foil.
Yields 5 to 6 (6-ounce) jars.
Step 1: Wash and Sanitize Your Jars
You need to have perfectly clean jars for any canning project! The easiest way to achieve sanitized jars is to run them through your dishwasher right before you use them. While your jars are being washed, prepare your fruit for canning using the following steps.
Step 2: Peel the Pears
When canning pears, most people remove the skins before they can them. If you've ever purchased commercially canned pears, you'll notice that the peel is removed from the fruit. However, this does take a little extra time! If you prefer to leave the skin on your fruit, that is perfectly fine and will not affect the taste or quality in any way. It is entirely up to you! What is your preference?
Note: When canning pears, don't peel more fruit than you will need. The fruit will start to turn brown if you don't can it right away. Typically, you can fit about 2 lbs. of pears into each quart size jar. Since your canner should hold about 7-8 quart canning jars at a time, you shouldn't peel more than 16 lbs. of pears!
Step 3: Slice the Pears
Using a sharp knife, cut the pears into slices. Some people cut the pear exactly in half and then scoop out the core. Others simply cut the fruit away from the core and then discard it. It really doesn't matter! Whatever you like is fine. Canning pears doesn't have to be complicated when it comes to slicing.
Place your sliced pears into a large mixing bowl.
Step 4: Fill Your Jars
Remove your jars from the dishwasher and fill each jar with your pear slices.
Leave about one inch of empty space at the top of your jar - you don't want to cram your jars too full! Set your jars aside.
Step 5: Prepare the Syrup
There are several options at this point. When canning pears, some people fill their jars with only water. Others prepare a light syrup with water and sugar. Still others prefer the heavy, rich syrups that are more common in store-bought pears. You may also use apple juice for a healthier alternative. The choices and recipes are listed below:
a. Water: simply boil hot water and add a dash of lemon juice.
b. Light Syrup: boil 6 cups of water with 2 cups of sugar. This makes a lightly sweet accompaniment to your pears.
c. Medium Syrup: boil 6 cups of water and 3 cups of sugar.
d. Heavy Syrup: boil 6 cups of water with 4 cups of sugar.
e. You can also fill your jars with White Grape Juice or Apple Juice.
Once you have selected your syrup and boiled it, fill your jars with the liquid. Don't fill the jars to overflowing - leave about 1/2 inch of empty space at the top!
Sadly I didn't get enough raspberries this year to can them but I did freeze quite a bit.
Oh yea and my trees are loaded with apples and asian pears still.
Looking forward to making some pear and apple butter and who knows what else. Any ideas???