Tuesday, June 12, 2018

Welcome to Safe Canning Recipe Blog

 Safe Canning Recipes

Click on this pic to join our Canning group ⬆️⬆️⬆️


Safe websites to visit that have lots of good recipes and advice:
Remember not everything you see on the web is safe.
Do not trust all Canning sites, Recipes, YouTube or Pinterest unless
you check it against these sites or ask in our group. There are many
good sites but there are just as many who give unsafe advice.

Safe Canning Recipe Sites or books.
BERNARDIN ~ Ball's Canadian site

Welcome to Safe Canning

The Link to our recipe blog which can always be found in the top pinned post on our Facebook page.

Don't feel too overwhelmed...it seems like a lot to take in at first but if you read and ask questions and gradually buy the items you need while you are learning you will be a pro in no time and wonder what you were worried about. If you have questions, please refer to a safe source for information.

Things to remember: There are two USDA-approved ways to can — with a boiling water bath canner, which reaches 212 degrees, or with a pressure canner (not to be confused with a pressure cooker), which reaches 240 degrees. Each one kills different types of bacteria and sterilizes food in jars.

Water bath = WB = high acid foods = pickles, pickled veggies, fruit, jelly, jams, salsa’s, pie fillings and tomatoes.

Pressure Canner = PC = low acid foods = veggies that are not pickled, all meats, sauces, soups, stews, and chili. You can PC some of the WB items but you can NEVER EVER water bath items that are low acid and require a PC.

First tip...buy one of these books, they are wonderful: Ball Complete Book of Home Preserving or Ball Blue Book guide to preserving. There are others but either of these are a great start. Always make sure that the canning book you are using is up to date…things change as more research is done and you want to be as safe as you can. Please check the recipes against today's standards for safe canning.

Safe websites to visit that have lots of good recipes and advice: Remember not everything you see on the web is safe. Do not trust all canning sites, cooking sites, recipes, YouTube, Pinterest or Google unless you check it against these sites or ask in our group. There are many good sites but there are just as many who give unsafe advice.


Using Pressure Canners

ITEMS YOU WILL NEED: Suggestions and links are included but search the web for the best pricing.

Pressure Canner (make sure it says canner, you can cook in a canner but you can't can in a cooker) Amazon.com and Walmart.com have very good prices on canners. Presto is a very good one to get started and will last many years. One thing to look out for... If you have an overhead microwave or low hanging fan over your stove, check measurements to be sure the 23 qt. isn't too tall. If they hang low, you will have to go with the 16 qt. size. You need enough clearance to be able to tilt the lid away from you to remove it and to safely remove your jars.


*Gas and electric stoves are both good to can on.... If you have a smooth top stove, check your manufacturers manual to be sure that it recommends canning on it, if so Presto is the only canner safe to use on those type stoves. If it doesn't recommend canning on it then check out a single burner...here is a good one:


You can buy a Water Bath pot or you can save by using your PC as a WB.


If you decide to get the 23 qt. canner you will want to get an extra rack so you can stack pints and double your canning ability:


You will need a canning tool kit:


AND MASON JARS....LOTS AND LOTS OF JARS ~~ Shop around for the best prices...Grocery stores, Hardware stores, stores such as Walmart, Target, Amazon. Also, resale shops, garage sales, estate sales, ask friends and family, they tend to keep them even though they don't can and might be happy to free up some cabinet space. Check freecycle.org, Craigslist and local classifieds.

Burning Issue: Canning on Smooth Cooktops - If you have a smooth top stove please read this before using it for canning. http://nchfp.uga.edu/publications/nchfp/factsheets/smoothtops.html

What food and ingredients CAN'T be safely canned?

Adapted from Canning Homemade

What you are "able" to put into jars is a much longer canning list than those you can't so for any additions to the list below I will continue to update as I find or research either the ones that I missed or ingredients that have changed their "status". Reasons for not using the products below:

NO Fats: Oil (by itself, there are two safe recipes using a oil/vinegar brine: Marinated Peppers and Marinated Mushrooms), mayonnaise. These products will go rancid and develop bacteria within your jar if left unrefrigerated and mixed in with other ingredients to form a recipe.

No Dairy: butter, milk, cheese, sour cream, cream (whipping or heavy), yogurt (Greek or other), buttermilk, goat or any other animal milk, tofu, soy

Do not add: Oats, wheat, barley, grains, rice, bread, noodles or pasta, hominy, crackers, biscuits, pie dough, eggs. They will also go rancid but also during processing the heat will not penetrate through the recipe and as such will not kill the bacteria in the jar. This is one reason why doing a "pie in a jar" or "cake in a jar" is not a good idea. Pastas because they are made of flour they will breakdown in the jar during the 75 minutes to process in the pressure canner and you will be left with mush at the bottom of the jar. Also most pasta and noodles are made with eggs.

Do not use thickeners: Cornstarch, tapioca, arrowroot, flour, Wondra flour, cornmeal, soup bases, package mixes like taco mix or ranch dressing as they will breakdown. The only approved thickener is Clear Jel

Veggies: For broccoli and other veggies listed below the heat from pressure canning will destroy the flavor and render them mushy for the amount of time that it will take to be safe in processing. Broccoli, Brussels sprouts (pickled ok), cabbage (pickled, Sauerkraut and slaw ok), cauliflower (pickle ok), eggplant (pickled ok), summer squash if not included in a recipe with other veggies (pickled ok), olives (pickled ok), lettuce, artichokes. Any "mashed" vegetable like mash potatoes, butternut squash or pumpkin will have density issues.

No Food recipes: pumpkin butter, pudding, cream soups or cream veggies, refried beans, peanut butter, Pesto, chocolate made from milk solids, quick breads.

These Fruits: mashed bananas, avocados, coconut milk. Fruits such as bananas also have a thickness that the heat will not destroy the bacteria during the water bath process.

Meats: avoid high fat, pate (duck, beef), liver and giblets (chicken, beef), hot dogs, meats with fillers. With meat you want to use a leaner meat. Pate and liver during the pressure canning will not heat through to penetrate and kill all the bacteria including any natural bacteria from canning organ meats.

Candy: caramels, peppermints, marshmallow will end in a jar of liquid goo.


Do's and Don’ts for storing your canned goods:

Many canners during the season search for locations in their homes where they are able to store their precious jars. Finding that perfect spot sometimes can be a challenge and the "Do's and Don'ts" of storage are important to keep in mind.

The most important "Don't" before we start is never put any jars that have not been properly processed either by water bath or pressure canning methods or the lids have not sealed into your storage. They will not be shelf stable and could make someone sick if consumed or worse!

1. Don't store your jars in a hot garage or in a basement near the heater or boiler. Do find a cool place between 50 and 70 degrees to keep your jars. Reason: If the contents of the jars are stored in a warm place or in direct sunlight the food may lose some of its eating quality in a few weeks or months, sooner if the temperature is anything like Vegas in the summer!

2. Don't store your jars in wet or damp area. Do find a location that is dry and has some circulation. Reason: Dampness may rust the metal lids and rings and could cause leakage so the food will spoil. Storing the jars in a cool dark pantry, closet, or some have even stored them under their bed, but in the house is optimal.

3. Don't store your jars with the rings still on the lid. Do take the rings off or loosen them! Reason: If there is a problem and bacteria develops in the jar the lid will release from the build-up of gas inside the jar. The lid will be loose and when you open the jar and the lid will just slide right off. If you leave the ring on and the bacteria develops the lid is being held down by the ring and over time the lid may reseal itself and will trap the bacteria inside and you will not know.

4. Don't stack your jars if you don’t have to. Do find space for them to be in a single layer either in boxes or on shelves. Reason: There are two reasons to not stack jars, first there is the danger of jars falling over and breaking, but more important is that you are again putting a heavy object on the lids of the bottom jars and possibly trapping bacteria you may have in your food. If you do not have sufficient space and must stack, use a cardboard layer between and only stack 2 high.

5. Don't lay your jars on their side or upside down. Do keep your lids up! Reason: Natural ingredients in some foods, in particular foods with acid, corrode metal from the lid and make a dark deposit on the underside of jars. This deposit on lids of sealed, properly processed jars is harmless but will detract from giving the jar as a gift and will look visually unappealing.

6. Don't forget to label your jars. Do mark the lid using a permanent marker with the name of the recipe and date canned or create a sticker label with the same information. Reason: Again two reasons to make sure your jars are properly marked; make sure you know what's in the jar since sometimes the color and contents are not obvious as to what's inside and the date will let you know how old the contents are in the jar.

7. Don't put the jars in the pantry without washing them. Do take the time to remove the rings and wash, rinse and dry your jars. Reason: It's important to clean any food residue or if you are pressure canning you may have some residual fat from canning meat on the outside of the jar. Cleaning the outside with warm soapy water helps to avoid ants and other insects in your pantry.

8. Don't leave the jars unchecked. Do take the time to rotate your jars by date as you pull jars out of your pantry. Reason: Since the optimal quality in the food we can is one year for any type of processing you will want to want to fill your shelves just like a grocery store. Pull the older jars to the front and newer projects to the back or create a section of its own. The date on the lid of the jar will help to keep you organized.

Adapted from SBCanning

What is botulism? Botulism can be avoided if you follow the safest canning methods. Botulism is a rare, but serious illness caused by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly. Botulism is a medical emergency. If you have symptoms of foodborne botulism, seek medical care immediately.

Symptoms may include the following:

Double vision

Blurred vision

Drooping eyelids

Slurred speech

Difficulty swallowing

Dry mouth

Muscle weakness


Protect yourself from botulism: When in doubt, throw it out!

Home-canned food might be contaminated if:

1. The container is leaking, bulging, or swollen

2. The container looks damaged, cracked, or abnormal

3. The container spurts liquid or foam when opened

4. The food is discolored, moldy, or smells bad If you suspect home-canned food might be contaminated with the germs that cause botulism, throw the food away. If any of the food spills, wipe up the spill using a dilute bleach solution (1/4 cup bleach for each 2 cups of water).

• Never taste home-canned food to determine if it is safe. Do not taste or eat foods from containers that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal.

• When you open a jar of home-canned food, thoroughly inspect the food. Do not taste or eat foods that are discolored, moldy, or smell bad. Do not eat food from a can that spurted liquid or foamed when it was opened.

• Do not open or puncture any unopened cans, commercial or home-canned, if you suspect contamination.


Avoiding Common (Major and Minor) Canning Mistakes

Kathleen Riggs, Family and Consumer Sciences Agent, Iron County

Major Canning Mistakes – Potentially Deadly

*Making up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.

*Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in Undercooking.

*Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.

*Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam. The jars also may break or explode.

*Not making altitude adjustments. Since boiling temperatures are lower at higher altitudes, the products will be under-processed. Pressure canning requires adding more pounds of pressure while waterbath canning requires more processing time.

*Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.

*Not having dial-type pressure canner gauges tested annually. If the gauge is inaccurate, the food may be under-processed and therefore unsafe.

*Failure to acidify canned tomatoes. Not all tomatoes have an adequate acid level (pH), especially if the vine is dead when tomatoes are harvested. This can result in botulism poisoning.

*Cooling pressure canner under running water. Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.

*Letting food prepared for “hot pack” processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed.

NOTE: Canned meat, vegetables, or salsa which is under-processed can cause botulism.

Minor Canning Mistakes – Economic Loss,

But Results Not Deadly

*Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.

*Use of paraffin on jams & jellies. Small air holes in the paraffin may allow mold to grow. Also, paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the recommendation is not to eat the product, but discard it.

*Cooling too slowly after removing from canner. (Example: stacked jars close together.) There is a group of harmless organisms called thermophiles that can survive canning. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as “flatsour.” This is harmless, but produces an undesirable flavor.

*Storing food longer than recommended.

Keeping foods longer than recommended or storing them at temperatures above 70° F for an extended period of time will decrease the quality and the value of some nutrients, but the product will be safe to eat. A darkening of fruits and change in texture is often a result as well. The general guidelines for safe food preservation really are not difficult to follow. Just make certain to always use an up-to-date, scientifically-tested recipe, follow it exactly and make the altitude adjustments for time or pressure. If you have specific questions, contact your local USU Extension office. If you cannot find your local office listed in the phone directory under USU, look under the county government listings.

Cautions Issued for Specific Foods

• Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.

• Hydrated wheat kernels (berries) — Starch in wheat may interfere with the heat penetration during canning. Insufficient processing can result in botulism food poisoning. Wheat should be stored dry until use or refrigerated up to several days if hydrated for use in the near future.

• Quick Breads (e.g. , banana, zucchini,pumpkin) — Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.

• Dried Beans (pinto, kidney, etc.) — To safely can dried beans, they must be hydrated first (usually 12 to18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing.

General Rules

1. Always use up-to-date, scientifically tested canning recipes.

2. Only use approved, up-to-date canning methods (boiling water-bath or pressure).

3. Follow canning directions exactly.

4. Make altitude adjustments by adding more time to water bath canning or increasing pressure for pressure canned products.

5. Make certain canned products have a proper lid seal.

Note: Unless you are sure that the above general rules were followed, boil low acid foods for 10 minutes before eating them to inactivate botulism-causing organisms (clostridium botulinum).

Exceptions to the General Rules

• Changing salt level in anything except pickles. Salt acts as a preservative and adds flavor and crispness to pickles. In other foods, it is mainly used as a flavoring agent and is added as a personal preference.

• Changing sugar level in syrup used for canned fruit. Sugar helps fruit retain a bright color and firm texture, but is not necessary for safety.

• Add EXTRA vinegar or lemon juice. Bottled acids help obtain required pH (acid levels) in tomatoes and pickles. If a more tart or sour flavor is desired, more vinegar, lemon or lime juice may be added.

• Decrease any vegetable except tomatoes in salsas. Salsa recipes have been tested to ensure that they contain enough acid to be safely processed in a boiling water-bath canner. This acid is provided by the correct amount of tomatoes. The addition of vegetables has also been calibrated to balance the acid level. While it is dangerous to add more vegetables to salsa recipes, fewer may be used for a milder flavor.

• Substitute bell peppers, long green peppers or jalapeño peppers for each other in salsa recipes. So long as the total amount of peppers remains the same (or fewer) as what is listed in the tested recipe, peppers may be interchanged.

Acidity Levels in Fruits

 Safe Canning

Click on the pic above to join our Canning group.

 The lower the pH the higher the Acidity Level

   pH Levels of Juice                                                          
pH Level of Wines.PNG
Apple Juice 3.35-4.00 C

Lemon juice 2.00-2.60
Concentrated 2.30

Lime juice 2.00-2.35
Concentrated 1.80

Orange juice, Florida 3.30-4.15

Tomatoes, juice 4.10-4.60

Grapefruit       3.0 - 3.3

Pineapple 3.50

Grape juice ranges from about 
2.92 to 3.53

Beans (Dry & Fresh)

 Safe Canning




There is no canning recipe for refried beans.
You make refried after you open a jar to eat and mash in a skillet.

Beans, Dry (all varieties) SEE BELOW

Ham & Bean Soup (see below)

Chili Ready Beans (see below)


Maple Baked Beans



From the Ball® Blue Book 



Ranch Style Beans  Makes 5 pints




Boiled Peanuts

 Safe Canning

Step 1 - Select your peanuts Select fully mature, but still green peanuts. They must not be roasted or already cooked or dried.  Fully mature peanuts do not make good quality boiled peanuts; rather raw or "green" ones are used. "Raw" denotes peanuts in a semi-mature state, having achieved full size, but not being fully dried, as would be needed for roasting or peanut butter use. The most flavorful peanuts for boiling are the Valencia type. These are preferred in the United States, being grown in gardens and small patches throughout the South. Green Virginia type peanuts are also sometimes used - these do have larger kernels, but the flavor is not as good.

Step 2 - Prepare the jars and pressure canner

Wash the jars and lids This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out. Get a large pot of water boiling
We will use this water to pour over the peanuts and fill each jar with liquid, after we've packed them full of peanuts. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it. Get the pressure canner heating up. Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.

Step 3 -Wash the peanuts Wash them under running water.

Step 4 - Soak the peanuts

Soak the peanuts in the shell in fresh water for one hour.

Step 5 - Soak again Discard the water, cover again with fresh water and soak for another hour.

Step 6 - Soak a third time! Repeat this soaking process one more time for one more hour. This makes a total soaking time of three hours, using fresh water each time.

Step 7 - Make a brine solution Combine 1 cup of pickling salt or kosher salt with 1 gallon of water. Set this on a burner on low heat (so it does not boil away)  until you are ready to fill the jars (Step 10 )

Step 8 - Parboil the peanuts Then parboil the peanuts for 10 minutes in fresh water and drain. Parboiling means to maintain the stove's burner so that the water is simmering, just below boiling. This can be done inside on the stove or outside on a propane burner for a larger volume. The boil can go on longer than 10 minutes, depending on quantity and the age of the peanut (green "raw" peanuts cook faster and tend to be better tasting), but you do not want to boil so long that the peanuts become peanut butter! When they are soft, they are done. If they are still slightly crunchy, they are not done yet.Flavorings such as spices, hot sauce or Cajun seasonings can be added to the boil.

Step 9 - Fill the jars Pack the hot peanuts into hot jars, leaving ½ inch head-space.

Step 10 - Add the hot brine Fill each jar to ½ inch from the top with boiling brine (1 cup salt per gallon of water).  Remove any air bubbles.

Step 11 - Seal the jars and fill the canner Wipe the jar's rims, put the lids on then the rings and tighten them snugly.  Place the jars into the pressure canner.

Step 12 - Let the pressure canner vent steam for 10 minutes You MUST use a pressure canner.  Peanuts are a non-acidic food. Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.

Step 13 - Put the weight on and let the pressure build After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds (see the charts below for different canners).

Step 14 - Process in the PRESSURE CANNER Process in a Dial Gauge Pressure Canner OR in a Weighted Gauge Canner at the following pressures dependent upon altitude and for the recommended time:Recommended process time for Boiled Peanuts in a dial-gauge pressure canner

Recommended process time for Boiled Peanuts in a dial-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Jar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
Pints45 min11 lb12 lb13 lb14 lb
Recommended process time for Green Peanuts in a Weighted-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Jar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
Pints45 min10 lb15 lb

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you cannot find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:Presto canner manuals or by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order.

Step 15 - Turn off the heat and let it cool down When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner.  Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge.  Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

Step 16 - Remove the jars Lift the jars out of the water and let them cool on a wooden cutting board or a towel,  without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

Butters, Chutneys and Marmalade's

Click on the pic above to join our Canning group.

Pumpkin Butter - (Fridge/Freezer)

 Pear Butter  (Ball recipe)
2 Quarts Pear Pulp (about 20 medium)
4 cups Sugar
1/3 cup Orange Juice
1 teaspoon grated Orange Rind
1/2 teaspoon Nutmeg

To prepare pulp: Quarter & core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 - inch head space. Adjust caps.

Process pints & quarts 10 minutes in boiling water bath. Yield: about 4 pints.


 Pear Butter II
6 c. pears, peeled and sliced (Bartletts recommended)
2 c. water
1 T. lemon juice
1-inch piece of fresh ginger root
1 T. honey or maple syrup (optional)
1/4 tsp. ground allspice
3 cinnamon sticks (optional)
Yield: 3 half-pints
Peel, slice and measure pears, place in water and lemon juice in non-aluminum saucepan. Bring pears, water and lemon juice to a boil and cook 5-10 minutes until pears are soft. Peel ginger root and mince finely in a food processor. Add pears and puree. Place pureed pear mixture back into saucepan and cook over low heat until it thickens, approximately 2 hours. Stir frequently to prevent burning. Remove from heat. Add allspice. Place a cinnamon stick in each hot, sterilized jar. Ladle in hot pear butter. Leave 1/4 inch head space. Seal with two-part caps. Process in boiling water canner for 5 minutes.

Tangerine Marmalade

Makes  14 - 1/2 pint  Jars
5 lbs Tangerines
2  Limes
2 Lemons
3 cups Water
6 Cups White Sugar
1) Wash the fruits by rubbing with a cloth because fruits are often coated with "wax".
2)  Slice fruit in half (start with limes)
3) Slice each half into three vertically keeping it flat on the cutting board.
4)  Slice very thin slices in width.
5)  Place pieces of fruit and water in a large pot. Start with the limes that will simmer 15-20 minutes longer.
6)  Bring to a boil, reduce heat, cover and simmer for one hour, stirring every 15 minutes.
7) When the skin of the  fruits is very tender (check lime peel), measure the cooked fruits. Measure as much sugar.
8)  Bring the fruits to a boil. Add sugar and stir well to dissolve.

Tremblay, Edith; Lafleur, Francois (2011-06-21). JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded (Kindle Locations 274-277). JeBouffe. Kindle Edition.

Vanilla Spiced Pear Butter
Makes 8 - eight ounce jars or 4 pints
adapted from Ball Complete Book of Home Preserving


7 lbs. pears, peeled, cored, and coarsely chopped
1/2 cup water
zest and juice of 1 lemon
4 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
juice of 1 orange


In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pear sauce).
In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil. Keep lids hot until you're ready to use them.
Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


Pear Butter

Peach Butter

Honeyed Yellow Tomato Butter

Cranapple Butter