Persimmon jam is an easy jam to make at home and captures the warm fresh flavor of persimmons for year-round eating. Persimmons contain pectin naturally, so this jam comes together easily with just three ingredients.
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Canning
Orange Jam with Warm Spices
Orange jam has a warm and sunny flavor, and the addition of winter spices makes it the perfect wintertime jam.
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Canning Oranges
Those cute little-canned mandarin oranges were a staple in my grandmothers holiday cooking. She’d use them pretty up a fruit salad or decorate the edge of a platter. I’d spend my time trying to sneak in under her and steal a tiny slice for myself. Now that I have my own little orange thieves underfoot, I’m canning oranges of my own.
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Prickly Pear Jelly
Prickly pear jelly is a real treat, and lets you have a taste of the dessert anywhere in the world. The fruit have a distinctive taste that’s hard to describe, warm and earthy but also a bit tropical.
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Canning Garlic
Canning garlic isn’t usually done, but there are some circumstances where it might be worth a try.
Garlic is one of those crops that usually keeps well on its own. Harvest it in the late fall, braid it and hang it to dry before keeping it all winter in a cool, low humidity environment. The trick is…most vegetables and fruits want a high humidity root cellar. To properly root cellar garlic, you need a completely different root cellar environment, and the book Root Cellaring actually recommends having two completely separate root cellars. Who has space for that?!?!
If your house is moist, or you live in a humid climate, storing garlic can be a challenge.
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Canning Turkey
Canning turkey at home saves a lot of freezer space and allows you to put ready to eat, home cooked meals right on your pantry shelf. It doesn’t matter whether you’re canning leftover turkey after Thanksgiving or raw packing turkey meat directly into canning jars, the process is simple and straightforward.
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Homemade Quince Jam
Quince jam is my husband’s very favorite preserve, and until now I hadn’t ever even seen a quince. He grew up eating homemade quince jam from a backyard tree and dreams of one day having our own quince to harvest. We’ve planted a few trees, but they just can’t stand up to our cold winters. When I saw quince at our local store I knew I just had to make his very favorite quince jam, and now it’s our daughter’s favorite jam too!
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How to Can Apple Cider at Home
It’s hard to beat the freshness of home-pressed apple cider, but that freshness doesn’t last long. Fresh pressed apple cider begins to ferment on its own in as little as 24 hours if left unrefrigerated, or in about a week in the fridge. Depending on where you live, you may not be able to get fresh cider without chemical preservatives, so canning your own is the best way to savor the taste of fall all winter long.
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Homemade Hawthorn Jelly
Hawthorns are one of the last fruits hanging on trees late into the fall. They mature just barely in time for the first frosts up here in Vermont, and hawthorn berries are one of the last summer fruits to can up before winter snows. Though ‘haws’ grow on trees like apples, they’re actually much more closely related to roses. A homemade hawthorn jelly tastes similar to rose hip jelly, but it has the added benefit of being potent medicine for heart health.
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Canning Lemon Curd (or Lime Curd)
Citrus curd is one of the few ways to safely can up eggs at home. There’s plenty of high acid citrus juice which means that it’s safe for water bath canning. Canning lemon curd is specifically approved by the national center for food preservation. Canning lime curd works just as well, and they’re both perfect homemade gifts for the holidays.
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