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Preserving 101; fruits - Page 2

post #21 of 52
I just found this recipe for vanilla pear sauce! : Mmm! I'm making it this afternoon!
post #22 of 52
Quote:
Originally Posted by Blooming View Post
Once you deydrate a fruit (like a pear) how is it best to store them?
We dehydrated pears last year and they stored well in mason jars with the screw-on plastic lids.
post #23 of 52
I feel like a spaz with all my canning questions, but I have no one else to ask, sorry guys LOL!!

Anywho, I made applesauce. Last year it was pretty runny and some of the jars some water at the bottom (seperation). So this year I made it thicker. And it's REALLY thick too, haha. Like when I tipped up the jars today from my last batch, it hardly moves around in there at all. Almost like a butter.

How thick do you all make your applesauce? I'm sure it's fine this way, liek I said, I'm just a spaz and tend to over worry
post #24 of 52
Quote:
Originally Posted by Contrariety View Post
I just found this recipe for vanilla pear sauce! : Mmm! I'm making it this afternoon!
Wow, that sounds great!! I did some honey spiced peaches this year, they are very good. I may try this next year though, thanks!!
post #25 of 52
Quote:
Originally Posted by MeadowSong_ View Post
I feel like a spaz with all my canning questions, but I have no one else to ask, sorry guys LOL!!

Anywho, I made applesauce. Last year it was pretty runny and some of the jars some water at the bottom (seperation). So this year I made it thicker. And it's REALLY thick too, haha. Like when I tipped up the jars today from my last batch, it hardly moves around in there at all. Almost like a butter.

How thick do you all make your applesauce? I'm sure it's fine this way, liek I said, I'm just a spaz and tend to over worry
I shoot for the same thickness (more or less) as the commercial applesauces. When mine cool off there is about 1/2-1" of watery stuff in the bottom, but it's no biggie to just stir it together again when we serve.
post #26 of 52
Quote:
Originally Posted by MeadowSong_ View Post
Wow, that sounds great!! I did some honey spiced peaches this year, they are very good. I may try this next year though, thanks!!
You definitely should, It's SOOOOOOOO tasty! It's almost so tasty that I don't want to open a jar because that's one less jar of the tasty goodness. I think it would make awesome gifts. I also like the idea of simmering vanilla beans with the sauce instead of extract. I think it would be pretty to have the black flecks.
post #27 of 52
Quote:
Originally Posted by serenetabbie View Post
I would think a good way to store them would be in an airtight container in cupboard. That's how I store my sun dried tomatoes in any case.

Here is the pear honey recipe too;


Pear Honey

4 c peeled, crushed pears
3 c sugar
1/4 tsp salt
3 tablespoons of lemon juice

- combine everything and cook in a heavy pan, stirring frequently, for about 15 to 20 minutes until it is thick enough to spread and honey colored
- pour into hot jars, adjust lids, process in water bath for 20 minutes for 1/2 pints

So I did it. I made canned for the first time EVER. I made the above recipe.

So here are the questions I ended up with when all was said and done.

1) It only made three half pints. Is that okay?

2) The jars did not pop until dh was pulling them out of the canner? Are they still safe? I should probably mention I forgot to take note of the one to two inches of water above the canner. There was a lot more water boiling above them.

3) There was some sauce floating in the water. Not a lot. But some. Why?
Again is it still safe?

Can you tell I'm a bit on the careful side?

Thanks for your patience! Oh and the pear honey was wonderful.

okay, I just looked at them again, there is a thin white film on the outside and there is also little drops of water on the inside of the lids. Is all of that normal too?
post #28 of 52
Oh, yum. I am going to ask dh to make these, using the canned honey we made today. The best part is you can use whatever cupcake recipe you want! I'm gluten free.

Here is a link to the cupcake recipe:

http://images.google.com/imgres?imgu...%3Den%26sa%3DN

Just thought I'd share.
post #29 of 52
Are we still going to sticky these?
post #30 of 52

Canning Recipe question - cherry limeade concentrate

Ok..first...the Vanilla Pear Sauce is a HUGE hit here! We've been eating all winter and spring and can't wait until pears are ready to make more.

Now..on to my canning questions. I want to make Cherry Limeade Concentrate. However - I can't find any recipes for it. Do you think I could use the Strawberry Lemonade concentrate recipe from the Ball canning book and substitute the strawberries for cherries and the lemon juice for lime juice?

6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar

1. Wash & dry canner, jars, lids, and kitchen tools.

2. In two batches, puree strawberries in blender until smooth. Put strawberries into a large stainless steel pot. Add lemon juice & sugar, stirring until mixed well. Over medium high heat, heat to 190 degrees, stirring occasionally. Do not boil. Once temp has been reached, remove from heat & skim off foam.

3. Ladle into jars with 1/4 inch headspace. Wipe off jar rims and place lids and rings onto each jar.

4. Process jars in water bath canner for 15 minutes. Remove cover and let rest five minutes before removing to water to cool. After cooling (roughly 12-24 hours) bands can be removed and jars tucked away in a cupboard for safekeeping.

To Reconstitute:

Mix 1 part concentrate with 1 part cold water, tonic water, or gingerale. Adjust sugar to taste, if necessary. Add ice cubes and enjoy.
post #31 of 52
Quote:
Originally Posted by StormySar View Post
i am looking for an apple pie filling to can, that isn't chock full of sugar. I found a recipe and used it this weekend that called for 4.5 cups of sugar for 7 qts. Don't get me wrong, the filling is devine, but is there something that is still really good and tastes like apple pie, without the tons of sugar?
I just noticed the date of your post, but, something to maybe try this next year is just can your apple slices in a very light simple syrup. Then you just drain the apples, mix with your pie filling spices, and bake. Or throw some crumb topping on top of the drained apples, and viola! Apple crisp. Then you don't have the goo-globs like I end up with using the actual (home) canned pie filling. Corn starch just does weird things to me - it cooperates the first time around, but reheating and whatnot... just, not the bees knees for me.


Quote:
Originally Posted by 425lisamarie View Post
I have a general question about jam. Is freezer jam good? I've never made it, but I recently spent countless hours picking cleaning and seeding blackberries and I just can't get the motivation to can them!
Again, I know I'm late to the party.
Yes. Freezer jam is quicker as well. Just make sure you've got the freezer space. The color is typically brighter and fresher as well.


Quote:
Originally Posted by notwonamesalike View Post
Ok..first...the Vanilla Pear Sauce is a HUGE hit here! We've been eating all winter and spring and can't wait until pears are ready to make more.

Now..on to my canning questions. I want to make Cherry Limeade Concentrate. However - I can't find any recipes for it. Do you think I could use the Strawberry Lemonade concentrate recipe from the Ball canning book and substitute the strawberries for cherries and the lemon juice for lime juice?
That's what I'm planning to go off of for my Cherry Limeade here soon... Might do a test batch of just 6-7 pints at first though, see how it turns out before making another batch or two. I think regardless of the acidity of the cherries, the lime juice and sugar should counteract anything there anyway.

Hmmm, pear sauce.... I think my Squeezo is going to be getting quite a workout this year.
post #32 of 52
Quote:
Originally Posted by lmonter View Post

That's what I'm planning to go off of for my Cherry Limeade here soon... Might do a test batch of just 6-7 pints at first though, see how it turns out before making another batch or two. I think regardless of the acidity of the cherries, the lime juice and sugar should counteract anything there anyway.

Hmmm, pear sauce.... I think my Squeezo is going to be getting quite a workout this year.

I made the Cherry Limeade with the above recipe and it turned out delicious. ) Yay!
post #33 of 52
Quote:
Originally Posted by notwonamesalike View Post
I made the Cherry Limeade with the above recipe and it turned out delicious. ) Yay!
Did you use 6 cups of pitted cherries or did you measure with the pit in? Last year I messed up with the strawberry lemonade - did 6 cups of pureed strawberries instead of 6 cups hulled. Luckily this year I remembered and redid the math (3.75 cups of puree is about equal to 6 cups hulled).
post #34 of 52
Quote:
Originally Posted by lmonter View Post
Did you use 6 cups of pitted cherries or did you measure with the pit in? Last year I messed up with the strawberry lemonade - did 6 cups of pureed strawberries instead of 6 cups hulled. Luckily this year I remembered and redid the math (3.75 cups of puree is about equal to 6 cups hulled).
you know...I didn't even think about that. I did six cup pureed strawberries when I made the strawberry lemonade.

I also did 6 cups pureed cherries. Did yours spoil at all when you did 6 cups pureed.

I'm getting ready to do the same with raspberries - but I was going to strain the seeds out. Same process you think? 6 cups whole raspberries - cooked and strained and just use whatever juice is left?
post #35 of 52
has anyone here ever tried making homemade fruit leathers? I've been looking at a few recipes and i think we're going to give it a try this weekend, i'll have to let you know how it turns out! you basically puree your fruit, let it cook down, spread it out then dehydrate it in the oven or a food dehydrator. i'm going to do apple blueberry and apple raspberry.
post #36 of 52
I have a question and after searching forums this seems to be the best place for it.

Last night I canned 12 pints of blueberries. I used the raw pack method and a light syrup. Most of them came through fine. One was visibly leaking. There is about an inch or more of syrup missing. Two more seemed to be leaking as there was syrup dripping down the side but nothing visible missing. I set these three aside on a towel and went to bed as it was late.

The two that were barely leaking sealed. Are they OK then? I was told they wouldn't seal and I would have to reprocess but they seem to have a good seal. I took the ring off and pushed up on the lid and it stayed put. (was well as the lid being down.)

As for the third. I guess if the other two are OK I should just put it in the fridge and use it soon? I don't want to waste all the energy to processes on jar.

Thanks!
post #37 of 52
Quote:
Originally Posted by aniT View Post
As for the third. I guess if the other two are OK I should just put it in the fridge and use it soon? I don't want to waste all the energy to processes on jar.
If the other two are sealed well, I'd just wash the outside of the jars before popping them into storage. And stick the third into the fridge. No point in reprocessing a single jar, particularly if it doesn't have enough syrup in it.
post #38 of 52
Hi! More questions about canning.

I just made my first batch of cherry jam. This was my first canning experience, ever.

So, I have a few questions about canning. I read the Joy of Cooking instructions, and they made it sound like everything must be quite precise and perfect. Well, we didn't follow all the directions and I'm wondering if anyone can confirm that this stuff isn't necessary? Some things that the book said, that we didn't do:
keep the cans from touching each other in the boiling water bath
leave the jars undisturbed for 12 hours after canning
remove the pot from heat and let sit for 5 minutes before removing the jars (we just took them straight out when the time was up)

So, what do you think. Are these directions just "it's best to do" but Ok if you don't, or are these things really important? Our jars all sealed, and everything looks fine.

TIA!
post #39 of 52
keep the cans from touching each other in the boiling water bath
Sometimes if they jiggle next to each other they can break. Depends on your comfort level.

leave the jars undisturbed for 12 hours after canning
So the pectin can set up while cooling and so the lids can seal on their own. And so the contents can settle on their own - like if you were doing peaches or whatever.

remove the pot from heat and let sit for 5 minutes before removing the jars (we just took them straight out when the time was up)
That's to minimize thermal shock. A cracked jar is not only messy, but heartbreaking.


It's nice to be able to do these things, but yeah, sometimes you're just not going to have time to do every single little thing. I will say though, don't have the a/c running 5 feet from your stove/canner when you're loading/unloading. Found that out the hard way. Thermal shock is very real.
post #40 of 52

why did my canned apricots turn out mushy?

I followed the directions....pitted, halved, cold packed into quart jars with a light syrup and processed for 25 minutes.


I opened a jar after it cooled....and the apricots can't even be lifted out with a spoon hardly. They just turn into mush. (They were not mushy apricots - slightly firm to begin with actually)

Do you think I over processed them? What can I do with them now?
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