To me, canning has always seemed like something better left to the professionals, or to Grandma, at least. I remember going to the extension office with my mom to have her pressure cooker tested. I mean, I’m all about following recipes, but if my kitchen equipment has to be tested by a third party, it’s probably best for me to stay away. That sounds…involved.
But, I discovered, it doesn’t have to be! There’s an easier way – water bath canning. All you need are some jars, lids and fresh seals, your ingredients, and a large kettle or stock pot with a lid. I followed the instructions of the talented Brook at www.learntopreserve.com and successfully completed my first canning attempt last night: Spicy Pear Chutney. I had it over brined pork chops for dinner last night and lunch today – it has the perfect blend of sweetness from the pears and zip from the ginger and vinegar. Here’s a quick breakdown:
I took these fruits and veggies
I dumped them in the pot along with the spices
and after an hour, they were ready for the jars.
Could this be any cuter?!
Coming soon: more delicious preserving recipes featuring our favorite fruit! Watch here for details.