Tag Archives | autumn canning

Good Things to Preserve in Late October

sugar pumpkin

It is a cool, rainy day in Philadelphia. I’m back to drinking hot coffee or tea in the morning, after months of wanting my caffeine doctored with ice. The summer fruits and vegetables are all gone from the markets and have been replaced by apples, pears, cauliflower, and massive bundles of leafy greens.

For many, this change in the season means that it’s time to put the canning pot away. I firmly believe that there’s still plenty to preserve this time of year (and hallelujah for that. I had a busy summer and still have far too many empty jars kicking around the apartment).

Here are some of my favorite jams, butters, pickles, and chutneys that are perfect for autumn preserving.

Pears

133

I love making jams and chutneys with pears. I am smitten with their slightly grainy texture and delicate flavor. They are good on their own, but also play nicely with any number of herbs and spices.

  • Pear Vanilla Jam – This is, by far, my very favorite pear preserve. Look for a smooth, small batch approach on the blog next week.
  • Pear Cranberry Jam – Good on toast, even better with a turkey dinner.
  • Pear and Chocolate Jam – This version uses bits of a dark chocolate bar and is quite rich. Look for a lighter, cocoa powder-based take in Preserving by the Pint.
  • Pear Cinnamon Jam – For deepest flavor, use Vietnamese Cinnamon.
  • Pickled Asian Pears – This recipe is from Karen Solomon’s wonderful book, Asian Pickles. I love them tossed into baby arugula salads.

Apples

apples

Apples are just the best thing ever for a dedicated autumn canner. There’s just so much they can do, including playing a starring role in jams, butters, sauces, and chutneys. Get yourself a half bushel and go to town.

  • Honey Lemon Apple Jam – It’s bright, sweet, and perfectly spreadable. The secret is that you cook the apples down with the lemon juice before adding the sugar and honey.
  • Spiced Apple Butter – The slow cooker does all the work for you in this delicious preserve.
  • Apple Pie Filling – With a couple of pie crusts in the freezer, dessert will practically make itself.
  • Apple Cranberry Jam – For even more flavor, add a little cinnamon, ginger, and allspice to the cooking jam.
  • Apple Cider Syrup – Good in a mug of hot tea, great in a bourbon cocktail.

Pickles and Chutneys

peach chutney

What are you canning this time time of year? (My most recent fall preserve was this batch of Apple Pear Sauce for October Unprocessed!).

 

Comments { 18 }

Good Things to Can in Autumn

apples at Three Springs

Over the last couple of days, the weather in Philly has shifted from unseasonably warm to wonderfully crisp and just a little bit rainy (which as a former Portlander, delights me). It’s got me thinking about all the lovely jams and preserves there are to make this time of year and so I thought I’d dig down into the archives and pull together a few of my autumn favorites.

weighing

Piles of green tomatoes are often a challenge this time of year. Make yourself a big batch of green tomato chutney, or pickle them on up.

pears

Pears are the best thing ever right now and there’s just so much you can do with them. Seckel pear jam with brown sugar and cardamom. Pear vanilla jam. Pear cinnamon jam. Red pear lavender jam. Pear cranberry jam. On the pickled side of things, make sure to try these pickled asian pears (it’s a recipe from one of Karen Solmon’s Asian Pickles e-books).

DSC_0001

And we can’t forget apples! Applesauce! Spiced apple butter! For something a little tangy, a batch of apple cranberry jam. For something a little spicy, try apple ginger jam or my beloved honey lemon apple jam. There’s also mulled cider jelly (which is great for holiday giving) and quince jelly (okay, not an apple, but still lovely).

cubed pumpkin

Finally, on the pressure canning side of things, there’s always pumpkin cubes. It’s a great way to preserve winter squash if you don’t have appropriate cold storage for them or if you want to have some homemade, shelf stable, ready to use pumpkin.

What are you making these days?

Comments { 22 }

Canning 101: Air Bubbles in Finished Products

air bubbly applesauce

This time of year, people are canning apple and pear sauce. Makes sense, being that it’s fall and all. It’s a particularly satisfying product to preserve because so many families have these sauces in their regular mealtime rotation, so they give you the feeling that you’re truly replacing the grocery store with your own work. It’s a pretty nice sensation.

The only issue with these fruit sauces is that they are far more viscous than the jams of summer. As you pour them into the jars, no matter how diligent you are at removing the air bubbles, it’s inevitable that a few will slip by. This can sometimes lead to a bit of product loss as the jars cool and seal (though I’ve heard that if you keep the applesauce hot the entire time, from cooking to food milling to jarring up, it won’t do it). It can also result in the presence of tiny little air bubbles distributed throughout your finished product.

If you look closely at the picture above, you’ll see that the applesauce I canned recently has a scattering of tiny bubbles. These remaining bubbles are no big deal. The jar was processed for the proper amount of time and has a firm seal. It is just fine.

The only time you need to be concerned about the presence of tiny bubbles in your product is when they are active, start moving or fizzy up to the top of the jar when you open it. If that occurs, your product may be fermenting or contaminated. But if the bubbles are inactive, they are totally benign.

 

Comments { 67 }