The first time I made this it was Christmas Eve and our large Ham was about done, and in need of a good basting sauce. I whipped up a basting mustard using my pineapple jam. This was so tasty that we served it with the ham, smeared it on leftover ham sandwiches and even used this as the base for our traditional 'New Years Eve cocktail weenies in sauce.'
I love how versatile this is and I am looking into if this can be safely canned. Until I feel confident this can be canned safely, please refrigerate. ~Enjoy! Diane Pineapple Honey Mustard (a basting, dipping sauce & spread) Ingredients: 1 cup Honey 1/2 cup Pineapple Jam/Preserves (try my Maui Gold) 1/4 cup to 1/2 cup French's yellow mustard 1/4 cup Dijon mustard Directions: Combined all ingredients on stove-top, taste and adjust to your liking. Let Cool, store in fridge. Makes 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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So many people request my Peach Jam. In the simple list of ingredients, it appears as a marmalade but, its quite the opposite. You are using the zest and citrus juice to bring about the proper gel point of the peaches. In my original version of this jam, I use all sugar but, since I've been jamming with half sugar and half honey with better taste results - I thought I give my original recipe a "re-do"... It's wonderful! I want to thank Washington State Fruit Commission for supplying wonderfully juicy and tasty:sweet peaches this year. ~Enjoy! Diane Peach Jam with Orange & Honey ((updated 8/2018)) Ingredients: 4-5 Pounds Peaches (5+ Cups chopped) 2 Cups of Sugar *divided 2 Cups Honey 1 large Navel Orange; zest & juice 1/8 tsp almond extract 1 packet of pink box, low sugar SureJell Pectin Directions:
Photo/Recipe by: Diane Baker for Canning and Cooking at Home It's Winter and I wanted fresh salmon. I spied some nice Norwegian Salmon at my store and while its a it pricey - it is worth it. I am rather selective (ok, picky!) about salmon. We prefer: King, Copper River and Norwegian. Salmon that does not have "colorant" added and salmon that is not farm raised either. That being said, salmon in our house is a treat because the per pound price averages $13.99 for these picks when not on sale. Consumption/serving size in our house is roughly 3/4-1 pound per adult. and I always ask for the thicker (more square) body end (not the thinner, tail end) if I am having the salmon cut into a fillet for us. I was happy to find a new recipe to try out that is baked/broiled and ready in under 35 minutes. It's a fantastic mix of flavors. ~Enjoy! Diane
Honey & Lime Salmon (for every 2 pounds of salmon fillets) Ingredients: 2 pound salmon fillets olive oil & foil 2 limes (one for slicing and one for juicing) 4 tablespoons butter, melted 2 teaspoons garlic, minced 2 tablespoons honey salt & pepper 1 tablespoon chopped cilantro or parsley, *optional Directions:
Recipe adapted from: Creme De La Crumb Photos by: Diane Baker for Canning and Cooking at Home Canning fruit that is in season for Wintertime is such a treat. Knowing that I control the ingredients and the flavor profile is even better! I like when fruit has a hint of vanilla taste to it. I switched over to adding vanilla bean paste to my canning items this past year . I love seeing the vanilla bean flecks in the syrup and the bean paste withstands canning so much better then vanilla extract. When canning fruit - its always best to boil the fruit in the syrup so that you release any air trapped within the fruit, this also expands the fruit for jarring so that you don't have siphoning during canning, I believe that all fruits canned in syrup need to have what I call a "fat 1/2" of head-space" While its always best to follow the NCHFP Guidelines of 1/2" head-space, I do use 3/4" head-space when canning any fruit and have had much success in doing so, My de-bubbling tool has a 3/4" head space step on it - I use that - don't just "eye" your head-space. You need to use the tool and measure!
Pears can also be canned in any syrup - from very light to heavy. You can use apple juice to water as well. I find that a mixture of sugar and honey with vanilla bean paste produces the best flavor without masking the fruit flavor. I will share my fruit syrup recipe below. I also probably go 'against the norm" by pressure canning most of my fruits when allowed by the NCHFP - I find it makes for a better product overall (personal opinion.) ~Enjoy! Diane Honey & Vanilla Pears {Pressure Canned} Six Pounds Ripe Pears, Peeled and sliced or cubed Fruit Fresh & Cold Water in a large bowl Syrup: 5 Cups Water 1 -1/4 Cup Sugar 1 Cup Light Honey 1 Tablespoon Vanilla Bean Paste Yield: Six Pint Jars **can be Pressure Canned OR Waterbath Canned Wash and peel pears, cutting into cubes, Place pears into cold water sprinkled with Fruit Fresh to preserve the fruit as you spend time peeling and cutting the remaining fruit. Once all the pears are cubed and added to the fruit fresh in water - start your syrup on the stove top and at this time prepare your canner for canning. Once your syrup is at a medium boil, drain your pears from the fruit fresh/water and add into pot with syrup. Bring mixture up to a boil. Once at a high boil, cook pears in syrup for 5 minutes, Distribute pears evenly into six pint jars and fill with syrup from pot up to 3/4" head-space. Process according to the NCHFP Guidelines for the Canning process of your choice. (see below for link) Recipe Note: I use a whisk and whisk in the vanilla bean paste into the syrup, it is the best way to get this type of vanilla product incorporated. Syrup Recipe: Diane Baker for Canning and Cooking at Home Pear Process: NCHFP Pears (CLICK HERE for processing) K This recipe is similar to my other peach fruit butter recipes but, this is finished off in a slowcooker - this makes a rather large batch - if you want to start smaller - try my Homemade Peach Butter (small batch) or my Peach Butter with a kiss of vanilla.
All are easy to make and taste great! ~Enjoy! Diane SlowCooker Peach Butter Ingredients: 8 Cups Chopped Peaches (approx 15 Med) 1/2 cup water 2 1/2 Cups sugar 2 1/2 Cups honey 1 small lemon, zested with juice added in (Approx 1 Tbs zest and 2 Tbs juice) 1/2 tsp vanilla bean paste Directions: Wash peaches in cold water to remove dirt and fuzz. Cut an 'X ' mark on the stem end of each peach. Blanch peaches in boiling water for about one minute. Plunge peaches in ice water and let set for two minutes. Peel away skins, slice and remove the pit. **If your peaches are fully ripe - the skins will be easy to peel off using a paring knife - I sometimes luck out and can do this without blanching. To me, peaches are ripe when you can press the flesh with your thumb and leave a slight indentation into the peach. Once peeled, slice and pit your peaches. Combine all in a stainless pot on stove top, cook down until peaches Are soft, blend with immersion blender, pour carefully into a Slowcooker To cook-down all day (or overnight) on LOW until it reaches the consistency You like, (Keep in mind, this can take some time - I like my butter to be firm enough to round up on a spoon and not runny) The last batch I made cooked down approx 12-14 hours. Prior to jarring, I do the "plate test" by placing a small dish in the freezer for at least 10 mins. I place a spoonful of peach mixture onto plate and tip plate - mixture should not run at all. As well, the mixture should mound/round up easy onto a regular spoon and not run off back into slow-cooker. Wash jars in warm soapy water, rinse and place in canning pot/water to warm up jars for canning. Place lids and bands in warm (not boiling) water. Setup your area to process the butter. Ladle hot butter into hot jars, leaving ¼ inch head space. Remove any air bubbles. Wipe rim of jar to remove any food particles. Adjust two piece caps on jar and tighten finger tight. Process in a water bath canning pot for 10 minutes (or according to regs in your area) Remove and place on cloth towel in a draft free area. Do not move jars for 24 hours to allow for proper seal. Any jars that haven't sealed properly place in fridge for immediate use. Date and Label your jars, Peach Butter will keep up to one year in storage. Yield: Approx 5 pints Recipe & Photos by: Diane Baker Peaches From: Washington Fruit Commission |