Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

I love keeping mandarin oranges in our pantry and use them in several dishes we eat occasionally. They add sweetness, color and flavor to green salads, a Classic 5 Cup Salad, and are a colorful addition to my recipe for Hawaiian Meatballs and Rice.

When I go shopping, canned mandarin oranges are typically not a staple ingredient on my list. That’s why I find it very convenient to can several jars at a time every 4-5 months to keep stocked in our pantry.

I assume you are still reading because you’d like to know how to can mandarin oranges if you haven’t done so before. Well… you’re in the right place! I’ve been canning mandaring oranges for several years and am happy to walk you through the step-by-step process.

For this recipe, you will need a water bath canner, 5 half-pint canning jars and corresponding 2-piece lids.  Here’s how to can mandarin oranges for long-term storage.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First

Gather all the canning necessities together before starting. Prepare your canner, jars, lids, etc. according to manufacturer instructions before beginning to prepare the oranges and light syrup.

Prepare The Mandarin Oranges For Canning

For this recipe I buy a 3-pound bag of mandarin oranges (this bag shown below contained 17 mandarin oranges). This number of oranges will be enough to yield about 5 half-pint jars of canned mandarins.

Place the oranges in a large bowl and remove all the peels (and stem ends) from them. Once you have all the peel removed, separate each mandarin orange into segments.

Remove any white “pith” or ” stringy pieces” you find on the segments (they have a bitter taste, and you do not want that). I sit down in front of the TV and do this while watching (or “listening”) to a show.

Yes, it takes a small amount of time to “clean up” all of the mandarin segments, but the pretty orange mandarin orange slices you end up with are the reward!

Make A Light Syrup For Canning Mandarin Oranges

When canning mandarin oranges, I make a light sweet syrup to add to the jars which slightly sweetens the canned oranges. It only has two ingredients and is really simple to make.

NOTE: Yes, you can use plain old water instead of a syrup, but the mandarins won’t taste too sweet at all. I heartily recommend canning them in this very “lightly sweetened” syrup.

In a small saucepan, heat water and granulated sugar until the sugar has fully melted. Keep this light syrup warm while you fill the canning jars with the mandarin orange segments.

Fill And Cover The Jars

Pack the mandarin oranges tightly in sterilized, hot canning jars, leaving ½” headspace in each one. Pour the hot syrup mixture over the mandarin oranges into each jar, again leaving ½” headspace.

Use a plastic canning utensil to remove air bubbles from each jar by inserting it several times around the edges of each jar. Once you do that, check the headspace to make sure it is still ½”.

Add or remove syrup as necessary to maintain the correct headspace. Use a damp cloth to wipe the rims of each jar to remove any syrup or fruit that would prevent the jars from sealing.

How To Can Mandarin Oranges

Place flat lids on top of each jar, then add the screw bands (or rings), and screw them on, tightening them to fingertip tightness. Position the jars onto the canning rack and carefully lower the rack into the pot of simmering water.

Make sure the water level is 1″ above the very top of the jars, and add additional water, if necessary. Turn the heat up to Medium High. If you have a lid for your water bath canner, put it on at this time.

Bring the water to a gentle rolling boil, then set the timer and process the jars for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes.

When done, turn off the heat and remove the lid. Let the jars sit in the hot water for 2-3 minutes then remove them from the pot, one at a time, using canning tongs.

Transfer the very HOT jars out of the canner and onto a dish towel on the countertop. NOTE: Do not put the hot jars directly on the kitchen counter because temperature variances could cause the jars to crack and you DO NOT want that!

Let the jars cool completely (overnight is best). As they begin to cool, you should hear a “ping” or “popping” sound as each of the lids seal. It is best to not disturb the jars while they cool.

Storing Your Canned Mandarin Oranges

After the jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, the jar didn’t seal properly so you will need to refrigerate that particular jar and use it fairly soon.

Carefully unscrew the bands of the sealed jars (for storage), then wipe down the jars to remove any sticky residue. Label the jars and then store them in a dark closet or pantry.

That’s it! You’ve learned how to can mandarin oranges and should be very proud of yourself for stocking your cupboards with this delicious fruit!

I hope you’ve enjoyed learning how to can mandarin oranges and hope you will have the chance to do this, too! They are a wonderful resource to keep stocked in your pantry!

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More WATER BATH CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes using the Water Bath Canning method to check out, including:

• How To Can Applesauce
• Canning Sliced Peaches
• How To Can Strawberry Jam
• How To Can Pineapple
• Pear Butter (no pectin)

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from Victoria at “A Modern Homestead”: Water Bath Canning Mandarin Oranges using Sugar or Honey

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How To Can Mandarin Oranges

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

Category: Breakfast, Canning, Condiment

Cuisine: All Cuisines

Keyword: , water bath canning, how to can mandarin oranges

Servings: 5 half-pint jars (approx.)

Calories Per Serving: 236 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 17 mandarin oranges approx. 3-pound bag

For Light Syrup:

• 1 cup water
• ½ cup granulated sugar

US Customary - Metric

Instructions

1. Prepare your canning jars, water bath canner with simmering water, screw bands and flat lids per manufacturer instructions.

2. Place oranges in large bowl; remove peels (and stems). Separate each mandarin orange into segments. Remove any white "pith" or "stringy pieces" you find on the segments (they have a bitter taste, and you do not want that). Set aside.

3. Make syrup: In a small saucepan, heat water and sugar until sugar has melted. Keep syrup warm while you fill canning jars with mandarin orange segments.

4. Pack orange slices tightly in sterilized, hot canning jars, leaving ½" headspace. Pour warm syrup mixture over mandarin oranges, again leaving ½" headspace. Use a plastic knife or utensil to remove air bubbles from jars by inserting it several times around inside edges. Check headspace to make sure it is still ½". Add or remove syrup as necessary to maintain correct headspace. Use a damp cloth to wipe rims of each jar to remove any residue that would prevent jars from sealing.

5. Place flat lids on each jar, then add screw bands (or rings), and screw them on, tightening to fingertip tightness. Put jars on canning rack, then lower rack into the pot of simmering water. Make sure water level is 1" above the top of the jars. Add additional water, if necessary. Turn heat up to Medium High. Cover canner.

6. Bring water to a gentle rolling boil, then set timer; process for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes. When done, turn off the heat; remove lid. Let jars sit in the hot water for 2-3 minutes then remove them, one at a time, using canning tongs.

7. Transfer HOT jars onto a dish towel on the countertop. NOTE: Do not put hot jars directly on countertop because temperature variances could cause jars to crack. Let jars cool completely (overnight is best). As they begin to cool, you should hear a "ping" or "popping" sound as each of the lids seal.

8. After jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, that jar didn't seal properly. Refrigerate and use it fairly soon. Carefully remove screw bands off the sealed jars for long-term storage. Wipe jars to remove any sticky residue. Label jars; store in a dark closet or pantry. Enjoy!

Nutrition Facts

How To Can Mandarin Oranges

Amount Per Serving (1 half-pint jar)

Calories 236 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Sodium 9mg0%

Potassium 497mg14%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 52g58%

Protein 2g4%

Vitamin A 2038IU41%

Vitamin C 80mg97%

Calcium 112mg11%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Today I want to share how to can applesauce for long term storage. The recipe is fairly simple (especially if you already are familiar with water bath canning)!

You will make homemade applesauce using apples, water and sugar (if desired), and can add cinnamon and/or nutmeg to taste, for more flavor.

I’ve made several batches already and am grateful we now have many jars of delicious homemade applesauce available in our pantry to enjoy year-round. Here’s how to can applesauce for long term storage.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Beginning

Before you begin getting the apples ready, prepare a water bath canner, hot canning jars, lids and screw bands according to the manufacturer’s directions.

This will include heating the clean jars and bringing water to a simmer in the canner, and gathering items like a canning funnel, air bubble remover, labels, etc. Save yourself some time and have all these items ready to go before you start!

Prepare The Apples

I typically use a variety of sweet, crisp apples when I make applesauce (there are so many varieties available year-round). For this particular recipe the recommended amount of apples needed is 2½ – 3½ pounds of apples per QUART jar or for every two PINT jars.

I had a couple varieties of apples (about 6½ pounds) that needed to be used and decided to make four PINT jars of applesauce instead of quarts (which my photos reflect). NOTE: The processing time is the same for pint or quart jars.

Wash and drain the apples well before beginning. Cut each apple in half, then remove the seeds and core. You can leave the peel ON or you can remove it (your choice). Weigh the apples so you know the weight of the apples you are using.

Slice each apple half into 1″ thick slices and place them into a large saucepan or soup pot that has a lid. Add just enough water (usually about ½ cup) to keep the apple slices from sticking to the pan. Cook the apple slices (and small amount of water) on Medium-Low heat until they are soft (about 12-15 minutes), stirring often.

Make Apple Purée

Once the apples are soft, use an immersion blender in the pan to puree the apples. The apple mixture should be fairly thick and pulp-like in texture.

TIP: If you don’t have an immersion blender, you can use a food mill OR process the apples in a blender (in batches), then return the processed apple pulp to the saucepan.

If you prefer plain applesauce without added sugar or spice, then the applesauce is ready to be canned. If you prefer it slightly sweetened, see the note below.

Add Some Sugar And Spice!

TIP: If you want to add some additional flavor and sweetness to the applesauce, stir in granulated sugar, ground cinnamon and a pinch of ground nutmeg (optional) to the puree until combined.

Bring the applesauce to a FULL boil (approx. 212°F.). Stir often so the apples don’t stick to the pan.

NOTE: The amount of sugar added can vary depending on how many pounds of apples you are using, but the recommended guidelines (from the Ball Blue Book of Canning) is to use about ¼ cup of sugar per pound of apples used. Add enough sugar, cinnamon and nutmeg as desired. Sometimes if you use a really sweet variety of apple, it may require less sugar overall to suit your taste.

How To Can Applesauce

Keep the temperature constant (boiling) under the apple puree while you fill each canning jar with applesauce. Use a ladle to add the applesauce into clean, hot canning jars, making sure to leave a ½” headspace. Repeat with remaining jars.

Remove the air bubbles from each jar by inserting a plastic knife or plastic spatula into each jar several times. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting the bands to fingertip tight.

Lower jars onto a canning rack over simmering water in the canner. Make sure the hot water covers the jars by at least two inches. Bring the water to a gentle rolling boil, then process the jars for 20 minutes (once water is boiling). 

Once Done Canning

When done, turn off heat and let jars rest 4-5 minutes before removing them from the hot water. Remove jars and place them on a dish towel on the counter. Don’t place boiling hot jars directly on the counter because temperature variances could cause the jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean.

Check each jar to ensure it has sealed properly, then label and store in your pantry (remove the screw bands before storing). If a jar has not sealed properly, keep it in the refrigerator and use it within a week or so.

Serve and Enjoy The Applesauce Or Store In Pantry

When you are ready to enjoy some home-canned applesauce, simply pop open a jar and enjoy it! I love cinnamon-flavored applesauce so much I sometimes grab a spoon and eat it right out of the jar. It is absolutely delicious!

Other ways to enjoy applesauce (besides just gobbling it up!) is to use it on top of pancakes or waffles (or even vanilla ice cream). It also tastes amazing when it’s mixed into Greek yogurt for a quick snack!

I really hope you have the opportunity to make homemade applesauce for yourself and those you love. It’s a great way to store lots of delicious applesauce to enjoy throughout the year!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few water bath AND pressure canning recipes you might want to check out, including:

• How To Can Mandarin Oranges
• Ham and Bean Soup (and how to can it)
• Bread and Butter Pickles
• How To Can Strawberry Jam
• Canning Cranberry Juice

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source (and adapted from): “The Ball Blue Book of Canning”, page 17, published in 2013 by Hearthmark, LLC, dba Jarden Home Brands

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How To Can Applesauce

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Category: Canning and Preserving, Condiment

Cuisine: All Cuisines

Keyword: how to can applesauce

Servings: 64 Tablespoons (about 4 pints total)

Calories Per Serving: 42 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6½ pounds apples (ie. Gala, Fiji, Golden Delicious, Braeburn, etc.) or combo (different types)
• ½ cup water approx.-to prevent sticking
• 1½ cups granulated sugar (approx.) more or less, to suit your taste
• ground cinnamon to suit your taste
• nutmeg (optional) to suit your taste

US Customary - Metric

Instructions

1. Before beginning, prepare water bath canner, canning jars (heated), flat lids/screw bands according to manufacturer directions.

2. Wash and drain apples. Remove seeds and core. Leave the peel ON or OFF (your choice). Weigh apples so you know their weight (for added sugar calculation). Cut apples into 1" thick slices; put them in a Dutch oven or soup pot that has a lid. Add enough water (about ½ cup) to keep apple slices from sticking. Cover and cook on medium heat until apples become soft (12-15 minutes), stirring often.

3. Use an immersion blender to purée apples. TIP: No immersion blender? Use a food mill OR process apples in a blender (in batches), then return applesauce to saucepan.

4. Add sugar, cinnamon and nutmeg to taste (if using). Stir to combine; bring applesauce to a FULL boil (approx. 212°F.), stirring often. NOTE: Amount of sugar can vary depending on how many pounds of apples you are using, but recommendation from Ball Blue Book of Canning is to use ¼ cup of sugar per pound of apples. Add enough sugar, cinnamon and nutmeg as desired. If using lots of naturally sweet apples, it may require less sugar overall.

5. Keep temperature constant under apple puree while filling each jar with applesauce (1 at a time). Use a ladle and funnel to add applesauce to hot canning jars, leaving a ½" headspace. Repeat with remaining jars.

6. Remove air bubbles by inserting a plastic knife or spatula into each jar. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting bands to fingertip tight. Transfer jars to a canning rack placed in simmering water in the canner. Make sure water covers jars by 2". Bring water to a gentle rolling boil; process jars for 20 minutes (once water is boiling).

7. When done, turn off heat; let jars rest 4-5 minutes before removing from canner. Put hot jars on a dish towel on the counter. Don't place jars directly on counter because temperature variances can cause jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean. Check each jar to ensure it has sealed properly. Label and store in your pantry (remove screw bands before storing). If a jar has not sealed properly, refrigerate and use it within a week.

Recipe Notes

Note: The amount of sugar you use is dependent on the types of apples used and your own personal taste. The sweeter the apples are, the less sugar you may want to use. The caloric calculation per Tablespoon is an estimate and will vary depending on the type and weight of apples and the quantity of sugar used.

Nutrition Facts

How To Can Applesauce

Amount Per Serving (1 Tablespoon)

Calories 42 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 1mg0%

Potassium 49mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 0.1g0%

Vitamin A 25IU1%

Vitamin C 2mg2%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

I love to make jars of homemade jam and fill our pantry with them! Many, many years ago I started making homemade strawberry jam and canning it as my first “project” when I learned to can. It was delicious, and I’ve been canning ever since!

Today I want to share a delicious recipe for canning strawberry rhubarb jam. I grow both of these fruits in our little backyard raise bed garden, and absolutely love this sweet, tart combination of flavors!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Do I Need For This Jam Recipe?

For this recipe you need 4 cups of crushed strawberries, 2 cups of sliced rhubarb, lemon juice, granulated sugar and a standard sized box of powdered pectin. **You can also use ½  teaspoon of butter to reduce foam, if desired (optional).**

Place the strawberries in a large bowl (or food processor). Crush them well before measuring, but don’t puree them. I find it convenient to use a potato masher to crush them! The rhubarb should be thinly sliced before measuring, as well.

You also need a water bath canner (or large covered stockpot with a lid and a rack), canning jars, flat lids and screwbands, all prepped according to manufacturer instructions. Prep these items while you get the jam ready for canning.

Prepare The Ingredients For Cooking

Measure the exact amount of finely crushed strawberries (4 cups) and sliced rhubarb (2 cups) into a large stockpot or Dutch oven.

Add ¼ cup fresh or bottled lemon juice and 1 standard sized box of powdered pectin. If desired, you can also add ½ teaspoon of butter to help reduce the foam as the jam cooks, but this is optional. Stir to fully combine these ingredients.

In a separate large bowl, measure out the granulated sugar. You need to have it ready to go as soon as the jam is hot and ready for it! Set this big bowl of sugar aside.

Cook The Strawberry Rhubarb Jam

Bring the fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means the fruit doesn’t stop boiling, even while stirring. Stir the fruit constantly while it cooks.

As soon as the fruit comes to a full rolling boil, dump ALL of the sugar in at once, and stir very well, to combine. Bring the jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes.

When done, remove the pan from the heat source. If there is any foam found on top, simply skim it off and discard.

Canning The Jam

Ladle the hot strawberry rhubarb jam into clean, pre-heated jars. This recipe yields enough jam to fill nine ½ pint jars. Fill each hot jar with the hot jam (using a canning funnel if possible). Leave 1/8″ headspace remaining at the top of each jar.

Remove air bubbles from the jam by inserting a non-metallic utensil down the inside walls of the jar several times. Wipe the rim of the jars very well with a wet paper towel or dishcloth to remove any jam residue that could cause the jar lids to not seal properly.

Cover the jars with prepared flat lids, add the screwband and tighten to fingertip tight.

Processing The Strawberry Rhubarb Jam

Once sealed, place the jars carefully on the canning rack. Lower the rack into the simmering water in the canner. Make sure the water covers the top of the jars by 1-2 inches, adding more hot water, if necessary.

Cover the canner with a lid. Bring the water in the canner to a gentle boil Once the water is gently boiling, set a timer and process the jam for 10 minutes.

When done, turn off the heat, remove the lid from the canner, and let the jars sit undisturbed in the hot water for 5 minutes before removing them.

I’ve Canned The Jam… Now What?

Remove the hot jars carefully, and place them upright on a dish towel on the counter until they’ve cooled completely. Do NOT place the HOT jars directly on the countertop because temperature variances could cause the jars to crack.

Let the jars cool, undisturbed, for 12-24 hours. As the jars seal, you should hear a “ping” sound. Once the jars have completely cooled, make sure to test the seal on the jars before storing them in your pantry.

To test seal: press top/middle section of each lid with your index finger. If the lid springs back, the jar did not seal properly, so you will need to refrigerate the jar of jam. It is still perfectly wonderful for eating, but cannot be stored long term in a pantry.

If the jars sealed properly, wipe them clean, gently remove the screwband for storage, label the jars and place them in your pantry for long term storage.

Time To Enjoy Some Strawberry Rhubarb Jam

When you’re ready to enjoy this delicious strawberry rhubarb jam, pop open a jar! The jam should be a beautiful ruby color, with tiny pieces of strawberries and rhubarb inside. Store leftover, opened jars of jam in the refrigerator.

Enjoy the jam on toast, English muffins, peanut butter and jelly sandwiches, or even use as a topping for pancakes. It’s delicious!

I hope you enjoy this yummy fruit jam as much as we do. Happy canning AND eating, and thanks for visiting my blog.

I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious jams and marmalades to choose from, including:

• Peach Jam
• Bing Cherry Jam
• Raspberry Jam
• Orange Marmalade
• Blackberry Jam

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Adapted from: “Ball Blue Book – Guide To Preserving”, page 35, published by Hearthmark, LLC in 2013

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Strawberry Rhubarb Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: strawberry rhubarb jam

Servings: 144 Tablespoons (approx. 9 half-pints)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 cups crushed strawberries
• 2 cups sliced rhubarb
• ¼ cup fresh lemon juice
• 1 box powdered pectin
• 8½ cups granulated sugar
• ½ teaspoon butter (optional) to cut down on foaming

US Customary - Metric

Instructions

1. Begin heating water in canner, and prep/heat jars, lids and rings per manufacturer instructions, so they're ready when the jam is ready.

2. Place strawberries in large bowl; crush them well before measuring. Rhubarb should be thinly sliced before measuring, as well.

3. Measure exact amount of crushed strawberries and sliced rhubarb into a large stockpot or Dutch oven. Add fresh or bottled lemon juice and pectin. If desired, add butter to reduce foam as jam cooks (optional), Stir to combine ingredients.

4. In a separate large bowl, put the granulated sugar. You need it ready to go as soon as the jam is boiling hot. Set aside.

5. Bring fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means fruit doesn't stop boiling, even while stirring. Stir fruit constantly while it cooks. As soon as fruit comes to full rolling boil, dump ALL sugar in at once. Stir very well, to combine. Bring jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes. When done, remove pot from the heat. If there's any foam on top, skim it off and discard.

6. Ladle jam into clean, pre-heated jars. Fill each with jam (using canning funnel if possible). Leave 1/8" headspace remaining at the top of each jar. Remove air bubbles from by inserting a non-metallic utensil down the sides of the jar several times. Wipe jar rims very well with a wet paper towel or dishcloth to remove any jam residue that could cause jar lids to not seal properly. Cover jars with prepared flat lids; add screwband and tighten to fingertip tight.

7. Once sealed, place jars carefully on canning rack. Lower rack into simmering water in canner. Make sure water covers top of the jars by 1-2 inches, adding more hot water, if necessary. Cover the canner. Bring water to a gentle boil. Once gently boiling, set a timer and process jam for 10 minutes. When done, remove pan from heat, remove cover, and let jars sit for 5 minutes in the hot water.

8. Remove hot jars; place upright on a dish towel on the counter. DON'T place HOT jars directly on countertop; temperature variances could cause jars to crack. Let cool, undisturbed, 12-24 hours. As jars seal, you should hear a "ping" sound. Once jars have cooled, test the seal before storing jars in pantry. To test seal: press center of each lid with an index finger. If lid springs back, jar did not seal properly, so you must refrigerate that jar of jam. It's fine for eating, but cannot be stored long term in pantry. If jars sealed properly, wipe clean, remove the screwband for storage; label jars. Place jars in pantry for long term storage.

Nutrition Facts

Strawberry Rhubarb Jam

Amount Per Serving (1 Tablespoon)

Calories 48 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Trans Fat 0.001g

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.01g

Cholesterol 0.04mg0%

Sodium 1mg0%

Potassium 12mg0%

Carbohydrates 12g4%

Fiber 0.1g0%

Sugar 12g13%

Protein 0.04g0%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 2mg0%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions are included.

Today I want to share a recipe for making homemade pear butter, and have included instructions for canning this delicious spread for storage. One of my favorite fruit butters to make and can has always been apple butter, because I love the flavor of apples and cinnamon. Well. let me tell you, pear butter is equally awesome, and it’s filled with cinnamon and nutmeg flavor, too!

My husband and I were blessed to receive a large bag of ripe pears last summer from one of our neighbors who grows them. I knew immediately I wanted to make pear butter, so I got my canning “stuff” together and got busy! As a result, we’ve been enjoying it for almost a year now! Even if you don’t want to “can” it, you can make several jars to give to family or friends for immediate enjoyment. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pears For Cooking

Peel the pears, and remove the core from each one (discard core). Slice the pears, then place them in a large Dutch oven or stockpot. Add granulated sugar, ground cinnamon, lemon juice, and nutmeg to the pot, and stir to combine. Cook for 10 minutes on medium heat, stirring occasionally, then remove the pan from the heat.

Puree The Pears (Two Methods)

There are two methods for pureeing the pears. FIRST METHOD: If you have a hand-held immersion blender, you can puree the pears and juice right in the stockpot after cooking. SECOND METHOD: If you don’t have an immersion blender, you can use a standard blender. Here’s how: Use a SLOTTED spoon to remove the hot pears out of the pot, and transfer them to a large bowl. Leave the bulk of the “juice” still in the stockpot.

The next step is to blend the pears in a blender. You may need to do this in a couple batches, due to the amount of pears. Fill the blender about halfway with hot pears. Put the lid on (hold it down securely), and begin blending on low speed for a few seconds, then increase speed until the pears are pureed.

Blend just until the pears are smooth and liquified, then pour the “puree” back into the pot with the reserved juice. Repeat until all pears have been blended and added back into the pot. Continue cooking on LOW heat, stirring occasionally, for approximately 60 minutes.

How Do I Know When It Is Done?

Pear butter is done when it can be lightly mounded on a spoon (without running) OR by using the method I call the “Frozen Plate Thing”. The frozen plate method is a great way to test for doneness when no pectin has been used to thicken jams or fruit butter. Pan ahead, because you will need to put a plate in the freezer for an hour before using this method. For this recipe I put it in the freezer when I start preparing and peeling the pears.

What exactly is this “No Plate Thing”? Basically, it is a tried and true method to check and see if the jam has thickened enough to be ready to be consumed. To do this, grab the plate out of the freezer. Put a teaspoon of the hot pear butter onto the frozen plate. If the pear butter “sets up” and doesn’t run on the plate within the first minute, it’s ready. If it is too runny, put the plate back in the freezer and continue to cook the pear butter a few more minutes. Try again, and once the pear butter will set up, it’s ready, and can be refrigerated for immediate use.

Canning Pear Butter For Long Term Storage

To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, pre-heating jars, flat lids and screwbands. This recipe will typically yield between 5-6 cups of pear butter.

Use any combination of half-pint or pint sized jars that you have. Ladle the hot pear butter into pre-heated jars, being sure to leave a ¼” headspace. Insert a plastic knife several times to remove air bubbles, then wipe the rims of the jars until clean with a damp cloth. Add the flat lid and screwband (ring) to each jar, and tighten the ring to fingertip tightness.

Place jars on wire rack and lower rack carefully into simmering water in canner. Make sure the water level is 1″ OVER the top of the jars (add more hot water if necessary). Turn the heat up and bring to a gentle, rolling boil. Process the jars for 10 minutes after the water comes to a boil. When done, use canning tongs to safely remove jars from the canner, and set jars on a dish towel (not directly on counter) to cool.

Storing And Using Home-Canned Pear Butter

Let the jars cool for at least 12 hours (or overnight) without moving them. You should hear the jars “pop” as each jar seals. If they’ve sealed properly, there should be no give when you press on the middle of the lid with a finger after jars have cooled. Test the seal on each jar and if there is a “good seal”, then the pear butter can be stored safely long-term.  Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

Pear butter is delicious as a spread for toast and biscuits, and it also tastes WONDERFUL served on plain yogurt or vanilla ice cream! The cinnamon flavor really makes this topping shine, and I believe you will love it as much as we do.

Thanks for stopping by today. I hope you enjoy this recipe! Please come back soon for more family-friendly recipes, take care… and have a great day!

Looking For More JAM or FRUIT BUTTER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of jam recipes for you to enjoy, including:

• Strawberry Jam
• Bing Cherry Jam
• Blackberry Jam
• Peach Jam

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: https://chasingvibrance.com/old-fashioned-pear-butter/

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Pear Butter (no pectin)

Prep Time

20 mins

Cook Time

1 hr

Canning Time

10 mins

Total Time

1 hr 30 mins

 

Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions included.

Category: Jam

Cuisine: American

Keyword: pear butter

Servings: 80 Tablespoons (5 cups total)

Calories Per Serving: 24 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 cups sliced fresh pears (RIPE!) peeled, cored & sliced
• 1 cup granulated sugar
• 2 Tablespoons fresh lemon juice
• 1 Tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg

US Customary - Metric

Instructions

1. Peel, core and slice pears; place them in large Dutch oven or stockpot. Add sugar, cinnamon, lemon juice, and nutmeg; stir to combine. Cook 10 minutes on medium heat, stirring occasionally; remove pan from heat.

2. Use slotted spoon to remove pears from pan; transfer to large bowl. Leave "juice" in the stockpot.

3. Fill blender halfway with hot pears (do this in batches). Hold the lid on securely; blend on low speed for a few seconds, then increase speed just until pears are pureed and smooth. Pour "puree" back into the pot with the juice. Repeat until all pears are blended and added back to pot. Continue cooking on LOW heat, stirring occasionally, for approx. 60 minutes.

4. Pear butter is done when it can be mounded on a spoon (without running) OR by using a method I call the "Frozen Plate Thing". Frozen plate method is a way to test thickness when no pectin has been added. Plan ahead, as you need to put a plate in the freezer for an hour before you need it. After cooking pea butter, grab the plate out of the freezer. Put a teaspoon of hot pear butter onto frozen plate. If pear butter "sets up" and doesn't run on the plate within the first minute, it's ready. If it's too runny, put plate back in the freezer; Continue to cook pear butter a few more minutes. Try again- once pear butter will set up, it's ready, and can be refrigerated in airtight containers or jars for immediate use.

CANNING INSTRUCTIONS FOR LONG-TERM STORAGE

1. To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, heating jars, flat lids and screwbands. This recipe will yield between 5-6 cups of pear butter.

   Use any combination of half-pint or pint sized jars that you have. Ladle hot pear butter into pre-heated jars, being sure to leave a ¼" headspace. Insert a plastic knife or utensil several times to remove air bubbles. Wipe rims of jars until clean with a damp cloth. Add flat lid and screwband (ring) to each jar; tighten ring to fingertip tightness.

   Place jars on wire rack; lower rack carefully into simmering water in canner. Make sure water level is 1" OVER the top of the jars (add more hot water if necessary). Turn heat up; bring to a gentle, rolling boil. Process jars for 10 minutes after water comes to a boil. When done, use canning tongs to remove jars from canner. Set hot jars on a dish towel (not directly on counter) to cool.

2. Let jars cool for 12 hours (or overnight) without moving them. You should hear jars "pop" as they seal. If sealed properly, there should be no give when you press down on the middle of the lid with a finger after jars have cooled. Test seal on each jar- if there is a "good seal", then jars can be stored safely long-term.  Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

Recipe Notes

NOTE: Caloric calculation was made assuming 5 cups is total quantity of pear butter made, with each serving equal to one Tablespoon.

Nutrition Facts

Pear Butter (no pectin)

Amount Per Serving (1 Tablespoon)

Calories 24

% Daily Value*

Fat 0.05g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.02g

Sodium 0.3mg0%

Potassium 29mg1%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 5g6%

Protein 0.1g0%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

A good friend of our family brought us an incredibly HUGE amount of Italian plums last summer. He had been given so many by one of his neighbors there was no way he could eat them all. So… he blessed us with them! We ate some, and I made several jars of this delicious jam AND used the rest to bake an incredible Italian Plum Shortbread Tart!

I’ve made literally HUNDREDS of jars of jam over the years, but had never tried making plum jam until I tried this recipe. It is so very good! This small batch recipe is convenient, especially if you don’t eat lots of jam! This way, you can just try it, and you won’t be overwhelmed with prep work or make “too many to eat” jars of jam! It is a pectin-free jam made with only THREE ingredients! I’ve also included the instructions to safely can this jam, if you don’t plan on eating it right away, or want to make a few jars for storage in your pantry.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Italian “Prune” Plums

Behold… the humble Italian prune plum. Black/grey in color, oblong shaped, and typically harvested in late August, they’re very unassuming, as far as fruit goes. But let me tell you… they taste wonderful!
NOTE: Plan ahead to make this jam, because the prepared plums need to be refrigerated overnight!

To prepare the plums for jam, begin by cutting each one into quarters, and removing and discarding the seeds. Place the quartered, pitted plums into a large bowl. You will need a total of 2 pounds of plums for this small batch recipe, so get cutting! The insides of the plums are a brilliant golden hue (before cooking). 

Add granulated sugar and the juice of a lemon to the plums, and stir well, to combine these ingredients. Once combined, cover the bowl with plastic wrap, and place in the refrigerator. Allow the plums to refrigerate overnight or at least 8 hours for best results.

Cooking The Italian Plum Jam

Since this Italian plum jam is being made without pectin, before you begin cooking the plums, place a small plate into your freezer to get it really cold. NOTE: You will use the freezing cold plate to test the jam for doneness later on, so this is an important step!

Pour the refrigerated plum mixture into a medium-sized saucepan. Turn the heat to MEDIUM, and bring this mixture to a boil. Once boiling, continue to cook the plums for about 2 minutes, stirring often. As they cook, the plums will perform magic and turn into a bright red color… isn’t that awesome?

Now turn the heat down to LOW, and continue to cook, stirring often for another 15- 20 minutes. Skim off and discard white foam that rises to the surface as it cooks

To check to see if the jam is ready, grab the plate out of the freezer. Put a teaspoon of hot jam onto the frozen plate. If the jam “sets up” within the first minute, the Italian plum jam is ready. If the jam is too runny, put the plate back in the freezer and continue to cook the jam a few more minutes. Try again, and once the jam will set up, it’s ready. Remove the saucepan from the heat.

Canning Italian Plum Jam

Canning jars and lids will need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. The total amount of jam (as written) this small batch yields is approximately 3 cups. Because this is a small batch, I usually get about 3 half pint jars for canning (sometimes a little extra for the refrigerator), but you can easily double or triple the recipe.

Spoon or pour jam through a canning funnel into sterilized jars, leaving a headspace of 1/8″. Use a plastic utensil to remove air bubbles in the jars, then wipe the rims of the jars clean with a damp towel. Attach prepared flat lids and add screw bands, then tighten to fingertip tightness. Process the jars of Italian plum jam (in boiling water at least 1″ above the top of the jars) in a water bath canner for 10 minutes.

Remove hot jars with tongs and place on a dish towel on the counter. NOTE: Do not place boiling hot jars directly on countertops because differences in temps. could cause jars to crack. Let the jars sit undisturbed for about 12 hours. The jam will thicken slightly as it cools, and jars should seal during this time (you should hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that do not correctly seal should be refrigerated. Label sealed jars, and store in pantry (or refrigerator, if desired).

Italian Plum Jam Is Ready To Enjoy!

Keep jam refrigerated, once the jar has been opened. Italian Plum Jam tastes fantastic straight out of the jar, or spread on toast or English muffins. It is also really yummy mixed into plain Greek yogurt, or as a topping for vanilla ice cream. YUM! The recipe as written is estimated to yield about 48 Tablespoons (or servings) of jam, so even this small batch should last for a little while.

I hope you have the opportunity to make a small batch of this Italian plum jam for yourself and those you love. Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking for More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious homemade jam recipes for you to enjoy, including:

• Strawberry Jam
• Orange Marmalade
• Peach Jam
• Blackberry Jam

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: Lora at: savoringitaly.com/italian-plum-jam/

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Italian Plum Jam (small batch)

Prep Time

10 mins

Cook Time

30 mins

Refrigeration Time (inactive-overnight)

8 hrs

Total Time

8 hrs 40 mins

 

Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

Category: Condiment

Cuisine: American

Keyword: Italian plum jam

Servings: 48 Tablespoons (approx. 3 cups total)

Calories Per Serving: 33 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 pounds Italian prune plums pitted, quartered
• 1½ cups granulated sugar
• 1 lemon, JUICE only

US Customary - Metric

Instructions

Prepping The Plums:

1. NOTE: Plan ahead- prepared plums need to be refrigerated overnight!

   Cut each plum into quarters: remove/discard pits. Put plums into large bowl. Add sugar and lemon juice; stir well, to combine. Cover bowl with plastic wrap, and place in refrigerator. Refrigerate overnight or at least 8 hours for best results.

Cooking Jam:

1. Before you cook the plums, place a small plate into your freezer. NOTE: You will use freezing cold plate to test jam for doneness later, so this is an important step!

   Pour refrigerated plums into medium-sized saucepan. Turn to MEDIUM eat; bring mixture to a boil. Once boiling, continue cooking plums for 2 minutes, stirring often. Turn heat down to LOW. Continue to cook, stirring often, for 15- 20 minutes (plums will turn red). Skim off/discard white foam that rises to surface,

2. To see if jam is ready, remove plate from freezer. Put a teaspoon of hot jam on plate. If jam "sets up" within first minute, jam is ready. If jam is too runny, put plate back in freezer; continue to cook jam 2-4 more minutes. Try again, and once jam will set up, it's ready. Remove saucepan from the heat.

Canning Instructions:

1. Canning jars and lids need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. This small batch will yield approx. 3 cups ( about 3 half pint jars), but you can easily double or triple recipe.

   Spoon or pour jam (using a a canning funnel) into sterilized jars, leaving a headspace of 1/8". Use a plastic utensil to remove air bubbles in jars, then wipe rims of jars clean with a damp towel. Attach prepared flat lids and add screw bands; tighten to fingertip tightness. Process jam (in boiling water at least 1" above top of jars) in a water bath canner for 10 minutes.

   Remove jars with tongs; place on a dish towel on counter. NOTE: Do not place boiling hot jars directly on countertop because temperature variations could cause jars to crack. Let jars sit undisturbed for about 12 hours. Jam will thicken as it cools, and jars should seal; (you hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that don't seal should be refrigerated. Label sealed jars; store in pantry. After opening jar, keep refrigerated.

Nutrition Facts

Italian Plum Jam (small batch)

Amount Per Serving (1 Tablespoon)

Calories 33 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.003g0%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.03g

Sodium 0.1mg0%

Potassium 30mg1%

Carbohydrates 8g3%

Fiber 0.3g1%

Sugar 8g9%

Protein 0.1g0%

Vitamin A 65IU1%

Vitamin C 2mg2%

Calcium 1mg0%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can pineapple (chunks or spears), for long term storage. Buy fresh pineapple on sale and can it for convenience, and to enjoy year round.

Have you ever wondered how to can pineapple? Well I have, and my curiosity led me back once again, to my trusty canning book called “Ball Complete Book of Home Preserving”. I can’t tell you how much I have relied on this handy “cookbook” over the years. Guess what? Canning pineapple is not too difficult at all!

I enjoyed learning how to can pineapple, and have used this recipe several times to prepare canned pineapple for our home pantry (especially handy when pineapples are on sale)!

Even though it’s easy for most folks to buy canned pineapple at the grocery store, home canning is a great skill to have toward becoming more self-reliant! It’s convenient to have home canned food in storage when there is really bad weather, an emergency, or you just can’t get to the store!

You will need to have a water bath canner, some fresh, sweet and RIPE pineapples, water and little sugar (for the syrup), plus canning jars and lids, but that’s it! The “process” is quite simple, and I would like to share it with you today!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

A Couple Important Things You Need To Know

There are a couple things you need to know about how to can pineapple:

• Prepare canner, jars and lids according to manufacturer instructions and USDA safe canning guidelines. Make sure they are clean, hot, and ready to go, before you heat the pineapple in the syrup.
• If using PINT sized jars , you will need about 1½ pounds of pineapple per jar.
• If using QUART sized jars, you will need about 3 pounds of pineapple per jar.

I used pint sized jars and made a very small batch (which is reflected in my photos). You can easily double or triple the amount of pineapple you wish to can.

The printable recipe card at the bottom of this post gives the ingredients to make 2 pints, but you can easily change the quantity of the ingredients! Use the calculator in the recipe card, to see ingredients necessary to can your desired amount of jars.

Prepare The Pineapple For Canning

You will need to remove the crown, peel, core and slice the fresh pineapple into spears or chunks before processing. To do this, first slice off both ends of the pineapple, stand it upright, and then slice away the peel (from top to bottom) all around the pineapple.

Use a sharp knife, and don’t forget to carve out all the little brown “eyes” on the pineapple!

Once peeled, slice the pineapple in half, from top to bottom. Remove the middle core, because it is really fibrous and a bit “woody”.

If you are canning pineapple spears, cut the cored pineapple into long spears. Remember that the spears will have to fit into the jars with a ½ inch headspace. If canning pineapple chunks (this is what I did), cut the fruit into spears, and then slice each spear into bite-sized chunks (about 1 inch each). Set aside.

Make Extra Light Syrup For Canning The Pineapple

You will need to quickly make a syrup to can the pineapple in. Syrups are comprised of sugar and water, and they can range from really sweet to really light on the sugar spectrum. I canned my pineapple chunks in extra light syrup, because they are already naturally sweet.

I forgot to take a photo, but measure water and sugar into a large stainless steel saucepan.  Stir to combine. Bring this mixture to a boil on MEDIUM-HIGH heat, stirring constantly as the sugar dissolves. Once sugar dissolves and syrup comes to a boil, turn the heat down to LOW.

Add the pineapple chunks to the hot syrup, and heat, stirring often, only until pineapple has been heated through. This will take only about 1 minute. If you are canning LOTS of jars of pineapple, do this step in batches, keeping each batch warm. Remove from heat, and fill jars.

How To Can Pineapple

Fill the hot prepared canning jars with the pineapple pieces. Using a slotted spoon is extremely helpful to remove them from the hot syrup. Pack the pineapple into jars to withing 1/2 inch of the top.

Use a ladle to fill jar and cover the pineapple pieces with hot syrup, remembering to leave a 1/2 inch headspace in jar. Use a plastic utensil inserted into the jars to remove the air bubbles, and adjust the headspace, if necessary.

Wipe the rims of jars clean with a wet cloth. This helps to remove any syrup that might cause jar not to seal. Apply the flat lid, and screw on the band, to fingertip tightness. Repeat process with remaining jar(s).

Processing Times For Canning Pineapple

Place filled jars onto an elevated rack, and lower them into simmering water in canner. Make sure the water covers the entire jar by at least one inch above the top. Place lid on canner, and then bring the water to a gentle rolling boil.

Process PINT jars for 15 minutes AFTER water comes to a boil. Process QUART jars for 20 minutes AFTER water comes to a boil. When done, turn off heat, remove canner lid, and wait for about 5 minutes before removing hot jars using canning tongs.

Place the HOT jars onto a dish towel. Avoid placing jars directly on your counter top, because temperature variances (cold counter versus boiling HOT jars) could cause jars to crack. Nobody wants THAT!

Let jars cool completely for 12 hours or overnight without disturbing. Once they are completely cool, wipe jars to remove any sticky residue, label, and store in pantry (or other cool, dark area).

That’s it! You just learned how to can pineapple! It honestly isn’t that labor intensive, if you ask me. I LOVE the convenience of having jars of delicious home canned pineapple in our pantry, to conveniently have to use in various recipes! Thanks for visiting, and I hope you will consider trying this recipe for canning pineapple! Have a GREAT day.

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of canning recipes available for you to choose from, including:

• How To Can Green Beans
• Homemade Strawberry Jam
• How To Can Applesauce
• Chocolate Raspberry Sundae Sauce
• How To Can Pears

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “Ball Complete Book Of Home Preserving, published 2006 by The Jarden Corporation, page 152 (pineapple) and page 142 (syrup)

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How To Can Pineapple

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Learn how to can pineapple (chunks or spears), for long term storage. Buy fresh pineapple on sale and can it for convenience, and to enjoy year round.

Category: Canning and Preserving

Cuisine: American

Keyword: how to can pineapple

Servings: 2 pint jars

Calories Per Serving: 437 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 pounds pineapple , cut into bite sized chunks

For Extra Light Syrup

• ½ cup granulated sugar
• 5 cups water

US Customary - Metric

Instructions

1. Remove the crown, peel, core and slice fresh, RIPE pineapple into spears or 1" chunks before processing. Set aside.

2. Measure water and sugar into a large stainless steel saucepan.  Stir to combine. Bring this mixture to a boil on MEDIUM-HIGH heat, stirring constantly as sugar dissolves. Once sugar dissolves and syrup comes to a boil, turn heat down to LOW. Add the pineapple chunks to the hot syrup, and heat, stirring often, only until pineapple has been heated through (about 1 minute). Remove from heat, and fill jars.

3. Fill warm, prepared canning jars with the hot pineapple pieces. Using a slotted spoon is extremely helpful to remove them from the hot syrup. Pack the pineapple into jars to within 1/2 inch of the top. Use a ladle to fill jar and cover the pineapple pieces with hot syrup, remembering to leave a 1/2 inch headspace in jar. Use a plastic utensil inserted into the jars to remove the air bubbles, and adjust the headspace, if necessary. Wipe rims of jars clean with a wet cloth. This helps to remove any syrup that might cause jar not to seal. Apply the flat lid, and screw on the band, to fingertip tightness. Repeat process with remaining jar(s).

4. Place filled jars onto an elevated rack, and lower them into simmering water in canner. Make sure the water covers the entire jar by at least one inch above the top. Place lid on canner, and then bring water to a gentle rolling boil. Process PINT jars for 15 minutes AFTER water comes to a boil. Process QUART jars for 20 minutes AFTER water comes to a boil. When done, turn off heat, remove canner lid, and wait for about 5 minutes before removing hot jars using canning tongs.

5. Place HOT jars onto a dish towel. Avoid placing jars directly on your counter top, because temperature variances (cold counter versus boiling HOT jars) could cause jars to crack. Let jars cool completely for 12 hours or overnight without disturbing. Once completely cool, wipe jars to remove any sticky residue, label, and store in pantry (or other cool, dark area).

Recipe Notes

Note: Caloric calculation was based on using half of the extra light syrup to fill 2 pint jars (you won't need it all for 2 pint jars). Syrup recipe as written will yield about 5¼ cups syrup total. 

If canning in QUART sized jars, you will need approximately 3 pounds of pineapple and about 1 to 1½ cups syrup per quart jar. Quart sized jars should be processed for 20 minutes.

Nutrition Facts

How To Can Pineapple

Amount Per Serving (1 g)

Calories 437 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 7mg0%

Potassium 742mg21%

Carbohydrates 114g38%

Fiber 10g42%

Sugar 92g102%

Protein 4g8%

Vitamin A 395IU8%

Vitamin C 325mg394%

Calcium 88mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can corn for long term storage! Enjoy having jars of home canned corn in your pantry to enjoy a taste of summer’s bounty all year round.

Do you enjoy corn on the cob like we do? YUM! I get so excited when all the fresh picked corn on the cob hits our grocery stores and farmers markets each summer. It’s so delicious, and I’m really glad I learned how to can corn many years ago, so it can be preserved for long term storage!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Yep… I LOVE corn… on the cob, off the cob, and at the local county fair!

So Can I Learn How To Can Corn?

Sure. Anybody can learn how to can corn. You will need to have a pressure canner, however, because corn is a low-acid food. Low-acid foods must be cooked at a really high temperature (under pressure) to preserve it for long term storage. The high temperatures help destroy any bacteria present that could potentially harm you.

Before you begin working on the corn, gather your canning equipment, lids, canning jars, etc. and get them sanitized, heated, and ready to go, according to manufacturer instructions.

Prep The Corn

For each PINT jar, you will need approximately 4 medium long ears of fresh corn on the cob. Each QUART jar will need about 8 ears. So… figure out how many jars you want, and plan accordingly!

Remove the husks and the corn silk from each ear of corn, and rinse corn ears.  Slice off the kernels into a large bowl, using a sharp, serrated knife.

Filling The Jars

There are TWO methods that can be used in canning corn… the HOT PACK and the RAW PACK method (I use the raw pack). Here are both methods:

• RAW PACK: Loosely pack the corn kernels into hot, prepared canning jars. being sure to leave a generous 1″ headspace in each jar. Do NOT press the corn down into the jar. Pour boiling water into each jar, and adjust headspace, if necessary to keep a 1″ headspace.
• HOT PACK: Measure the corn out into a large stainless steel saucepan. For every 4 cups of corn kernels, add 1 cup of boiling water. Turn heat under pan to medium-high. Bring liquid to boil. Once boiling, reduce heat, and boil (gently) for 5 minutes, to heat the corn through. Ladle the hot corn AND the cooking liquid into jars, leaving a 1″ headspace in each jar.

Remove the air bubbles from each jar, by inserting a plastic utensil into jars several times. Wipe the jar rims clean with a cloth (to help ensure a good seal). Place prepared flat lid on jars, then screw the ring band on until fingertip tight.

Carefully load the hot jars onto rack in the water in your prepared pressure canner. Lock the lid, and then bring the water to a boil over medium-high heat.

How Long to Process Jars?

Let the steam vent for 10 minutes, and then close (or place cover on) the vent. Continue to heat until the pressure canner reaches 10 pounds pressure, and begin processing. Maintain this pressure throughout the processing time for the canned corn. Start the timing once the canner reaches 10 pounds pressure.

Process PINT jars (500 mL) for 55 minutes. Process QUART jars (1 L) for 85 minutes at 10 pounds pressure.

Once Processing Is Done

When processing time is complete, turn off the heat. Let the pressure drop NATURALLY to 0 on the pressure canner. Do NOT attempt to open the lid until pressure has completely dropped to 0!

Once the pressure gauge reaches 0, wait 2 minutes longer, then open the vent (or remove vent cover). Carefully remove the canner lid. Wait 10 more minutes, then carefully remove and transfer hot jars to a dish towel on counter. Don’t set boiling jars directly on counter, because temperature variances between hot jars and cool counter could cause jars to crack.

Let the jars cool for at least 12 hours (or overnight) without disturbing. Once completely cool, wipe jars clean, label, test the lids to ensure they have all properly sealed, and store them in your pantry. TIP: To test seal, remove the screw band. Use a finger and press down in the center of the flat lid. There should be NO give at all if sealed correctly.

Hope you found it helpful learning how to can corn.  I enjoy knowing I have quite a few jars of summer corn stored up in our pantry to use throughout the year! Have a great day.

Looking For More CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

• How To Can Green Beans
• How To Can Pears
• How To Can Strawberry Jam

Interested In More Recipes?

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Original recipe source: “Ball Complete Book of Home Preserving”, published 2012, The Jarden Corporation, pages 388 and 385.

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How To Can Corn

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

Learn how to can corn for long term storage! Enjoy having jars of home canned corn in your pantry to enjoy a taste of summer's bounty all year round.

Category: Canning and Preserving, Vegetables

Cuisine: American

Keyword: how to can corn

Servings: 3 pints

Calories Per Serving: 310 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 ears corn on the cob (large ears)
• 1½ teaspoons canning salt, (if using-optional) (only use ½ teaspoon per jar)

US Customary - Metric

Instructions

1. Gather canning equipment, lids, canning jars, etc. and get them sanitized, heated, and ready to go, according to manufacturer instructions.

   For each PINT jar, you will need approximately 4 medium long ears of fresh corn on the cob. Each QUART jar will need about 8 ears.

2. Remove husks and corn silk from corn, then rinse.  Slice off kernels into a large bowl, using a sharp, serrated knife. There are TWO methods that can be used in canning corn:

   RAW PACK: Loosely pack corn kernels into hot, prepared canning jars. leaving a generous 1" headspace in each jar. Do NOT press the corn down into the jar. Pour boiling water into each jar, and adjust headspace, if necessary to keep a 1" headspace.

   HOT PACK: Measure corn into a large stainless steel saucepan. For every 4 cups of corn kernels, add 1 cup of boiling water. Turn heat under pan to medium-high. Bring liquid to boil. Once boiling, reduce heat, and boil (gently) for 5 minutes, to heat corn through. Ladle hot corn AND cooking liquid into jars, leaving a 1" headspace in each jar.

3. Remove air bubbles from jars, by inserting a plastic utensil into jar several times. Wipe jar rims clean with a cloth (to help ensure a good seal). Place prepared flat lid on jars, then screw the ring band on until fingertip tight.

4. Load hot jars onto rack in water in prepared pressure canner. Lock lid, and then bring the water to a boil over medium-high heat. Let the steam vent for 10 minutes, and then close (or place cover on) the vent. Continue to heat until pressure canner reaches 10 pounds pressure, and begin processing. Maintain this pressure throughout processing time. Start the timer once canner reaches 10 pounds pressure. Process PINT jars (500 mL) for 55 minutes. Process QUART jars (1 L) for 85 minutes at 10 pounds pressure.

5. When processing is complete, turn off heat. Let pressure drop NATURALLY to 0 on the pressure canner. Do NOT attempt to open lid until pressure has completely dropped to 0! Once pressure reaches 0, wait 2 minutes longer, then open vent (or remove vent cover). Carefully remove canner lid. Wait 10 more minutes, then carefully remove and transfer hot jars to a dish towel on counter. Don't set boiling jars directly on counter, because temperature variances between hot jars and cool counter could cause jars to crack. Let jars cool for 12 hours without disturbing. Once completely cool, wipe jars clean, label, test the lids to ensure they have all properly sealed, and store them in your pantry. TIP: To test seal, remove the screw band. Use a finger and press down in the center of the flat lid. There should be NO give at all if sealed correctly. If jar did not seal properly, store in refrigerator and use within a day or two.

Nutrition Facts

How To Can Corn

Amount Per Serving (1 pint)

Calories 310 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 54mg2%

Potassium 972mg28%

Carbohydrates 67g22%

Fiber 7g29%

Sugar 23g26%

Protein 12g24%

Vitamin A 673IU13%

Vitamin C 24mg29%

Calcium 7mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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