The Canning Kitchen (24 page)

MAKES SIX 500 ML (2 CUP) JARS

12 cups (3 L) water, divided

⅓
cup (75 mL) lemon juice

6 lb (2.7 kg) ripe pears

1¾ cups (425 mL) granulated sugar

In a large bowl, combine 6 cups (1.5 L) of the water with the lemon juice. Peel 1 pear. Cut in half lengthwise and remove the core (a melon baller is handy for this job), the stem and any other leathery bits. Slice the pear lengthwise, adding the slices to the lemon water as you go to prevent browning. Prepare the rest of the pears in the same manner.

In a large, heavy-bottomed pot, combine the remaining 6 cups (1.5 L) of water with the sugar. Bring to a boil to dissolve the sugar. Drain the lemon water from the pears. Add the pears to the light syrup and bring the works back up to a boil, gently stirring occasionally. Remove from the heat.

Using a slotted spoon, scoop the pears into 6 clean 500 mL (2 cup) jars, topping up with the light syrup to leave a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up with syrup if necessary. Process in a boiling water bath canner for 20 minutes using the Processing Checklist on
page 17
.

TIP
The lemon juice in the soaking water prevents browning. Instead of the lemon juice, you could substitute 5 crushed 500 mg vitamin C tablets, or ½ tsp (2 mL) pure powdered ascorbic acid. Commercially available mixtures of ascorbic acid and citric acid are also available where canning supplies are sold. Follow the manufacturer’s instructions on the package for mixing ratios. To avoid damaging the pears as they come to a boil, stir with the handle end of a wooden spoon.

P
LUM
R
UM
R
AISIN
S
AUCE

Traditional rum raisin sauce gets a fruity update with the addition of sweet, juicy plums. Try this delicious dessert sauce spooned generously over custard pies and tarts, bread puddings or scoops of ice cream.

MAKES FIVE 250 ML (1 CUP) JARS

3 lb (1.4 kg) plums (any variety)

1¾ cups (425 mL) brown sugar

1 cup (250 mL) raisins

1 cup (250 mL) rum

½ tsp (2 mL) cinnamon

Using a sharp knife, score an X in the bottom of each plum. Submerge the plums in a large pot of boiling water for 1 minute, then transfer immediately with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Chop the plums, discarding the pits as you go. Crush the plums well in a large, heavy-bottomed pot.

Stir in the brown sugar, raisins, rum and cinnamon. Bring to a boil over high heat, stirring frequently. Reduce the heat to medium and simmer, stirring frequently, for 15 minutes to thicken. Remove from the heat.

Ladle into 5 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Choose smooth, evenly coloured plums in any variety of skin and flesh colour for this recipe. They are ripe when they are tender, plump and no longer firm. Use dark rum, light rum or even coconut rum for your own one-of-a-kind sauce.

O
RANGE
C
RANBERRY
S
AUCE

Let a jar of this fruity and festive cranberry sauce be the gem of your turkey dinners. Combine tart cranberries with the zest and juice of oranges for a special preserve that will have friends and relatives wanting to eat it with a spoon straight from the jar. A jar of this preserve makes a lovely hostess gift when you’re invited over for turkey dinner.

MAKES FOUR 250 ML (1 CUP) JARS

receipe6 cups (1.5 L) fresh or thawed frozen cranberries

Zest of 2 navel oranges

1½ cups (375 mL) freshly squeezed orange juice

1½ cups (375 mL) granulated sugar

Combine the cranberries, orange zest, orange juice and sugar in a large, heavy-bottomed pot. Bring to a boil over high heat. Reduce the heat to medium and continue cooking at a low boil, stirring constantly, for 10 minutes. Remove from the heat.

Ladle into 4 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Choose cranberries that are firm and bright red. Pick out and discard any bruised ones. For a festive flavour twist, add ½ tsp (2 mL) ground cloves or grated fresh ginger.

S
TRAWBERRY
S
UNDAE
S
AUCE

Grab a spoon and dig into a homemade strawberry sundae with this glorious sauce poured over scoops of vanilla ice cream. Better yet, set up a build-yourown-sundae bar with whipped cream and chopped nuts and let the whole family have fun with it.

MAKES FIVE 500 ML (2 CUP) JARS

6 lb (2.7 kg) strawberries

5 cups (1.25 L) granulated sugar

Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Add the berries to a large, heavy-bottomed pot. Crush with a masher.

Stir in the sugar. Bring to a boil over high heat. Maintain a foamy boil for 10 minutes, stirring frequently. Remove from the heat. Skim off and discard the foamy pink scum.

Ladle into 5 clean 500 mL (2 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
If you prefer larger pieces of strawberries in your sundae sauce, halve them, quarter them or even leave small ones whole. Strawberries foam up a lot while cooking, so it’s important to use your largest pot and stay with your sauce so it doesn’t boil over.

B
LUEBERRY
S
AUCE

It doesn’t get much better than this for blueberry fans. This silky dessert sauce dresses up a slice of creamy cheesecake or a bowl of vanilla ice cream. For breakfast, stir a heaping spoonful into yogurt or oatmeal or pour over pancakes or waffles to start the day with a heavenly blueberry experience.

MAKES FOUR 500 ML (2 CUP) JARS

3½ lb (1.6 kg) fresh or frozen blueberries (about 12 cups/3 L)

3 cups (750 mL) granulated sugar

2½ cups (625 mL) water

¼ tsp (1 mL) salt

1 tsp (5 mL) pure vanilla extract

Rinse the blueberries under cool running water, discarding any stems. Add the berries to a large, heavy-bottomed pot. Stir in the sugar, water and salt. Bring just to a boil over high heat. Reduce the heat to medium or medium-high and continue cooking at a gentle boil, stirring frequently, for 15 minutes to allow the sauce to darken a lot and thicken a little. (The sauce will thicken more as it cools.) Remove from the heat and stir in the vanilla.

Ladle into 4 clean 500 mL (2 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Blueberry sauce likes to set when it’s left on the canning shelves, so you may need to give it a quick stir after opening.

C
OUNTRY
P
EACH
C
OBBLER
T
OPPING

Country roadside diners serve some of the best desserts, like comforting peach cobbler. Spoon this dessert topping over a slice of cake or ice cream and get lost in the cinnamon-scented flavour of country peach cobbler without leaving home.

MAKES SEVEN 250 ML (1 CUP) JARS

4 lb (1.8 kg) ripe peaches

1 cup (250 mL) brown sugar

1 tsp (5 mL) cinnamon

1 tsp (5 mL) pure vanilla extract

With a sharp knife, score an X in the bottom of each peach. Submerge the peaches in a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Chop the peaches into 1-inch (2.5 cm) chunks, discarding the pits as you go.