Pear Scrap Jelly

Pear Jelly

Going with the theme of little to no waste like in Blueberry Butter and Blueberry Syrup, we wanted to find more ways to get the most out of our produce. With that being said, we wanted to delve into the wonderful world of ‘Scrap Jellies.’ As the name implies, we utilize what would otherwise be considered scraps to make delicious jellies. For this recipe, we started off making Pear Butter (recipe to come), and wanted to keep the fruit skins as well as cores. Keep in mind, this quick and easy recipe can be utilized in many ways such as Apple Scrap Jelly, Peach Scrap Jelly (hopefully this weekends plans), or even more unique ones such as Plum or Mango Scrap Jelly. Get creative ­čÖé

Pear Scrap Jelly [yield: (7) Half-Pints] Continue reading

Pear Butter

Pear Butter

As mentioned in Jalapeno Jelly, we have been canning away. One of our recent endeavors was Pear Butter. Similar to an Apple Butter (a project for later this fall), this recipe cooks all day in a crock pot to bring out the rich flavors but you are able to adjust the recipe to be completed on the stove as well. As always, there are a many different ways to flavor the butter to your liking but below is our rendition.
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Jalapeno Jelly held up to the light

Jalape├▒o Jelly

As most of you know (if you are a part of our facebook group Safe Home Canning ), we have been canning away and MAJORLY slacking on the posting side of things.

Before we dive into the jalapeno jelly, there are a few things that we wanted to cover about general Safe Home Canning.

    • As of 2017, there are no proven methods to safely can dairy products (milk, cheese, butter, etc.) no matter the method, pressure, amount of heat, time, and so on… However, it has been proven safe to add up to 1tbsp of butter in a jam or jelly to minimize/eliminate the amount of foam.
    • As of 2017, it has been determined that in order to safely can tomatoes, the skins must be removed. To read more about it visit the University of Minnesota Extension site here.
    • Lastly, as mentioned in the above article, it is also no longer safe to can in open-kettles or ovens. This change has been made quite some time ago but many still continue utilizing these practices.

Now, we are not here to lecture anyone if you do or do not practice any of the above, we are here to educate you on why they should/shouldn’t be done. As always, if you ever have a question or a doubt about a recipe of safe practice, we are more than happy to help you.

Now, moving on to the fun stuff – Canning! Fair warning – my camera man (aka S.O.) was out of town for work so we had to resort back to photo evidence only. If you have questions or want more clarifications on any steps, let us know and we may make a mini video just for you!

Jalapeno Jelly [yield: (6) Half-Pints] Continue reading

Blueberry Butter

Blueberries – round two!

Since I have already bombarded you with enough information and pictures I figured it was best to split the blueberry mania into two posts. ┬áKeep in mind, although this is created using blueberry pulp, there is nothing telling you that you can’t follow the same process with other fruit pulp such as blackberries! Now, lets dive right in –

Blueberry Butter [yield: (6) 8oz jelly jars/ half-pints]

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