Canning Adventures

the fruits of my labors

I've wanted to try my hand at canning for quite awhile but, honestly I was just too intimidated. Too me it seemed complicated and I was sure my efforts would end in disaster. My Aunt Kathy is a fabulous southern cook. Growing up she'd always have something tasty cooking for us kids. We even got to enjoy her somewhat exotic muscadine jelly and pear honey. I'll have to ask her someday for her tips and recipes.
With my pears threatening to go bad I finally decided to take the plunge and try this canning thing out. I searched for recipes & tips on the internet. I eventually settled on two recipes. Ginger Pear Jam from Vegetarian Times and Spiced Pear Chutney from Canning & Preserving with Ashley English. 

Here's a quick review on Canning & Preserving. Ashley English is a contributor for Design*Sponge so, I had high hopes. I also have Keeping Bees from this author (courtesy of Ms. Molly over at A Foothill Home Companion, thanks again!).  I really love the Homemade Living series -great layouts, beautiful photographs and they truly are educational. I picked this book up at the library and I'm so glad I did. If you are a canning newbie this book will be indispensable.  In addition to recipes this book was filled with step by step pictures, detailed instructions, and all the info you need to quell your fears about poisoning your loved ones with botulism. (Srsly, I am really paranoid about this.) I really learned a lot from this book. Now I'm much more confident.
 
I did have to buy a few supplies. I bought a utensil set from Ball at the supermarket. I also purchased a large stockpot since I didn't have anything large enough. It's also really important to buy top notch ingredients like pure cane sugar. If any of your ingredients especially your main veggie or fruit are below par you will taste it.

From the cooking to the sterilizing to the processing I spent the better half of a day on my jars of deliciousness. But, once I heard the lids popping (letting me know they were properly sealed) it was all worth it. I found the whole process to be so satisfying. From picking my own pears, purchasing organic/fair trade ingredients, cooking, and finally eating the results -wow, such a good feeling. Success!

Pear-Cranberry-Ginger Jar Pies

 I know I'm a little late to the pie-in-a-jar party but, I'm definitely hooked now. It's just fun to say "pie in a jar" it even makes me want to add "What will they think of next?!"

I upped the cuteness factor with fall themed pie crust cutters. I love how easy these are to share and when I want a bite of pie I just pop one in the microwave. I got the recipe from the aptly named Cutie Pies:40 Sweet, Savory and Adorable Recipes. And with a name like that how could I not check it out? The recipes are from the brick and mortar pie shop, High 5 Pie. It probably doesn't look any thing like The Pie Hole but I can dream.

 

These were so fun and easy to make. The cranberries smelled amazing while they were cooking. I even saved some of the cranberry sugar syrup for a later experiment. (I found a recipe for pear infused vodka)

Have you ever tried pie in a jar? What's your favorite kind of pie? Or do you prefer another sweet treat?

Bryant's Butternut Squash & Pear Soup

I've got pears coming out of my ears at the moment so, I've been scouring the internet for new recipes. This soup was something new for me. I've never had pears in soup before but, the recipe is from Bryant Terry so I knew it would be a winner. The lovely orange color comes from the butternut squash and the pears and coconut milk give it a creamy, slightly sweet finish. I think it's gorgeous.

The soup has a lot of prep time but, if you are only serving a few people you will have plenty left over for more meals. 

You will need:

• 3 Tbs. olive oil
• 2 medium leeks, white and tender green parts finely chopped (3 cups)
• 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
• 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.)
• 5 cups low-sodium veggie broth
• 1 14-oz. can light coconut milk (I used a little less than this)
  
• 1 tsp. chopped fresh thyme
• Pumpkin seeds for garnish, optional

1. Heat oil in saucepan over medium-low heat. Cook the leeks for 10 minutes.

2. Add squash and pears, and sauté 5 minutes. Stir in veggie broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

recipe via Vegetarian Times

Apple-Pear Butter, Mm Mmm

Hello lovelies, I must have spent a week cutting up pounds and pounds of fruit to make this yummy apple-pear butter. I think 60 lbs of fruit were transformed into about ten jars of butter. Maybe more. This recipe has no preservatives and that's not a bad thing, just something to keep in mind!

Some of you received a jar (the rest of you will have to make your own, ha! or say "pretty please"). I thought I'd share with you some ideas beyond toast or the great English muffin!