Catching Up + Desserts in Jars

August 25, 2009(updated on October 3, 2018)

half-bushel of kirbies

In the last couple of weeks, I’ve made blackberry jam, three kinds of plum jam, peach butter, nearly three gallons of cucumber pickles, five quarts of canned tomatoes and a double batch of honey-cinnamon granola. Problem is that after all those hours in the kitchen, I’m a little addled. I’m heading to bed early tonight in the hope that I’ll wake up with a clear enough mind tomorrow to get a recipe or two posted.

In the mean time, check out this wonderful example of food in jars. I love the idea of baking cupcakes in jars (I’m only just a little jealous that I didn’t think of it first). It’s almost as good as the pies in jars that Lauren made last year.

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11 thoughts on "Catching Up + Desserts in Jars"

  • OOO, can you please give us your canned tomato recipe? Or any suggestions of what to do with 5(!) cherry tomato plants, I can only eat bruchetta so many days in a row. . . Thanks so much!
    P.S. Your blog is such an inspiration, keep up the great work!

  • Where I live there are thousands of Salal plants growing wild and I just had such a good time making jam with their berries! I got a fabulous Swedish small-berry rake (at Lee Valley Tools) that made the harvest such a snap. The jam is sweet but not overly so, it has a smokiness and a slightly gritty texture that I enjoy, it’s kinda like caviar? Anyway, hearing from experienced canning foodies like yourself gives me courage to try new stuff, like Salal! For that, I thank you. Happy bloggin’!

  • I have been making pickles from recipes in the book “Small Batch Preserving” I love the recipes, but I am questioning the processing time. It says to process the pints for 10 minutes. (all processing is in rolling water bath) I processed them for 15 because that seemed low to me. When I did tomatoes this year I processed those for 35 minutes, and it made me question the saftey of the pickles. I really cram the cukes in the jars since they shrink with processing and I am a little worried about saftey…….any opinions? I tried looking on line and I kept finding scary recipes where they just boil the brine and leave it to seal so I stopped looking 🙂 Ever since I took a ServeSafe food class I have become kind of neurotic about canning carefully and I know sometimes I am overly safe, just not sure if this is one of those times.

  • To Tara #3,
    I also use the Small Batch Preserving book– some great recipes. The shorter processing times for pickles are okay because the contents are much more acidic than when canning tomatoes. Pickles are usually made with about a 1:1 ratio of vinegar to water (or even higher). Toxins like botulism cannot grow in that acidic environment, at least that’s my understanding.
    Happy pickling!

  • Tara, Kris is absolutely right. Tomatoes get processed longer (35 minutes for pints and 45 for quarts) because they are lower on the acidity scale than pickles are. Any pickle canned in a vinegar brine is safe to process for far shorter times (So Easy to Preserve only calls for five minutes for Dilly Beans).

    I will try to write about tomatoes tonight!

  • I’ve been in a canning lull the last couple of weeks with so many other things going on. I better get cracking before the season’s over! Love the cakes in jars idea, too.

  • Good Lord but that’s a lot of canning. Take a break, rest, and come up with something even more brilliant that baking cupcakes in jars. (I’m a little disappointed you didn’t think of it first too :)).

  • I’m so thrilled to have come across your site! Thanks for the inspiration–I will be stalking your archives for recipes that I can feature our lovely Quebec apples in!

  • thanks so much for linking those two desserts in jars links. i have been trying to figure out what to do for a dessert at my wedding and was thinking of mini pies and this is perfect! thanks!