Condiment

Name: Kosher Dill Pickles
Yield: 4 (16 oz.) pint jars
Ingredients: 2 ½ lbs 3-4 inch pickling cucumbers; 2- ½ cups water; 2 cups white vinegar; 1/4 cup sugar; 1/4 cup Ball® Salt for Pickling and Preserving; 4 cloves garlic; 4 small bay leaves; 12 dill sprigs; 2 tsp yellow mustard seeds; 4 small hot peppers (optional); Ball ®Pickle Crisp (optional)

Maple Applesauce Recipe + Maple Applesauce Overnight Oatmeal Recipe

39 · Oct 1, 2018 · Leave a Comment

This post is brought to you by Ball® Fresh Preserving Products by Newell Brands

What can I say about applesauce… It’s a humble wallflower that at times gets looked over in the culinary world. Longing for her Johnny to come and rescue her from the corner. (This is a Dirty Dancing reference if you are under the age of 35… “Nobody puts Baby in the corner!” Youtube it!) Meek applesauce quietly sits back and waits to shine… And shine she does. Just like Jennifer Grey’s famous leap into Patrick Swayze’s waiting arms, applesauce can elevate a boring dish to new heights or become a lovely afternoon snack paired with cottage cheese. Simple by nature, this humble sauce can easily be forgotten in the back of the pantry collecting dust rather than helping to create amazing dishes as a good supporting actor.

Many people seem to feel like applesauce is mere toddler food, not a great way to preserve the bounty of our Autumn apple harvest. Not to mention, impart great flavor in baked goods and all kinds of sweet and even savory dishes.

I grew-up eating commercial applesauce as a kiddo, as many children in our country do. However, I remember the day when I was introduced to home-canned applesauce. My Aunt Oleta’s applesauce to be exact. I have no idea what my sweet Aunt put into that applesauce but it was a pure revelation to me. We grew-up preserving peaches and pears, a few pickles now and then, but we didn’t really preserve applesauce. I guess my Mom was fine with what was available at the market. Not to knock commercially prepared applesauce, but when you have the opportunity to enjoy homemade applesauce, you will know the difference. It’s sweet and tangy with the perfect texture. Not to mention the fact that it harmonizes well with many different notes on your palette AND, it’s super easy to make!

How to Make Applesauce

If you are new to preserving, I feel like applesauce is a great way to start. It’s a very forgiving process and if you follow a few basic steps, use good ingredients, and have a few good tools on hand, you are guaranteed success. It’s also a quick process that won’t take all day if you have the right tools.

Tools

Back in college, I was a Kindergarten teacher’s aide. One year we were piloting a program where we incorporated cooking into the normal daily curriculum. Once a week we would help those cute little 5-year-old hands learn how to prepare yummy dishes, all the while learning great life and academic skills. One of our first recipes was applesauce and I was introduced to an apple peeler/corer tool. I thought that was the greatest thing since sliced bread. I was dreading peeling and coring all of those apples that day. (We had 4 classes that I worked with every day.) I thought that tool was going to make my life. I ran out and bought one soon after to make sure I always had one on hand for when I was making anything that needed peeling and coring. However, even with that handy tool, prepping the apples was a laborious & messy job. Then I was introduced to the Ball® FreshTech Harvest Pro™ Sauce & Salsa Maker.

This gem of a machine has made making applesauce and any kind of other sauce a piece of cake! For applesauce, you don’t even have to peel or core the apples at all. Awww, throw caution to the wind and even leave the stems on! This my friends is a game changer… Check it out.

You feed the softened apples into the top of the machine, they are then fed through the machine with an auger then pushed through a metal screen. The metal screen grabs all of that apple goodness on the inside of the apple and then sends the undesirable stuff, the seeds, core & skin through on its way through a different tube. It’s brilliant!

Maple Applesauce Recipe

Now, all we need are our fresh ingredients. This is the easy part, all you need are apples, cinnamon sticks & maple syrup. Yep, simple & fresh.

As with apple pie, a mixed variety of fresh apples is best to make applesauce with, leaving the skins on boost nutrition and adds subtle pink hues. The addition of maple syrup creates a slightly sweet, very Fall flavor.

With our Ball® FreshTech Harvest Pro™ Sauce & Salsa Maker to process the apples, there is no need to core or peel them.

Makes about 5 (24 oz) pint and half jars or 3 (32 oz) quart jars

12 pounds apples, cored and quartered (peeled if desired)
1 cup water
2 cinnamon sticks (optional)
1 -1/4 cups maple syrup

Directions:

Combine apple quarters, cinnamon sticks and water in a large stockpot. Cook over low heat, stirring occasionally, until apples are very tender, about 25 minutes.

Process apples in batches through a Ball® FreshTech Harvest Pro™ Sauce & Salsa Maker, food mill or food processor until smooth, removing cinnamon sticks. Alternately, crush apples with a potato masher for a chunkier texture.

Prepare boiling water canner. ( I use the Ball® FreshTech Electric Water Bath Canner.) Heat jars in simmering water until ready to use, do not boil. I’m using my favorite Ball® Quart (32 oz.) Sharing Jars for this recipe. Wash lids in warm soapy water and set aside with bands.

Return applesauce to stock pot, add maple syrup and bring to a simmer over medium heat, stirring constantly, for 10 minutes.

Ladle hot applesauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply the band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 25 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for a seal, they should not flex when the center is pressed.

Now’s the hard part, sitting and waiting for them to rest before you can devour them!

Maple Apple Sauce Overnight Oatmeal

One way I love to use my applesauce is in the overnight oatmeal. It adds a fresh kick to a sometimes one-note oatmeal experience. This recipe is simple to whip up the night before and then pull from the fridge as you are running out the door.

1/2 cup rolled oats

1/2 cup Greek yogurt

1/2 cup applesauce

1/2 cup milk of your choice

Place all of your ingredients into a jar, replace lid and shake really well.

Place in the fridge overnight. The next morning serve cold or warmed, topped with fruit, nuts & additional maple syrup if you’d like.

Roasted Garlic and Roma Tomato Sauce + an Easy Shakshuka Recipe

33 · Aug 22, 2018 · Leave a Comment

This post is brought to you by Ball® Fresh Preserving Products by Newell Brands

Ahhhhh, tomato season… You’re finally here! When I was a little girl, tacos were not tacos if they weren’t topped with diced tomatoes, a sandwich simply could not be a true sandwich without a slice of tomato inside and don’t even get me started on burgers. You either love them or hate them but, I’m firmly in the LOVE those beautiful tomatoes camp. I was recently introduced to a simple Roasted Garlic and Roma tomato sauce recipe from Ball® Fresh Preserving that I have been dying to try. I knew it was going to be a GREAT base for my favorite Israeli Shakshuka dish and boy was I right. Come to learn how to make this fabulous sauce for your family.

How to Know if Your Recipe is Safe for Preserving

You know what excites me about this sauce? I know exactly what has been added to it because I made it myself. I’ve cut sugar out of my diet and I’ve been blown away about how much sugar is added to most commercially prepared tomato sauces. It really gives me peace of mind when I make things from scratch using tested recipes from Ball® Canning. When you use official recipes from Ball® you know that they have the highest standards for food safety and if followed to the “T”, you will have a great end product. You can find all kinds of recipes on their website plus, they have several books that cover the ins & outs of preserving available on their site, Amazon, and other book retailers. When it comes to things like preserving, you don’t want to take chances with recipes that have not been tested and approved. They can make your family terribly sick. Stay safe, and stick with the leaders in the preserving industry, Ball® Fresh Preserving.

Sauce Making Day

To me, canning is a social activity. When we would can as kids the whole family would gather in the kitchen with the music turned up and we would spend the entire day canning batch after batch of peaches, pears, elderberry jam & crabapple jelly. Sometimes, my Mom’s friends would come over and spend the day working the fruit and enjoying some girl talk.

I knew that when I was going to make this sauce, I wanted to invite a friend over so that we could work together and enjoy some idle chit-chat. That’s the real secret ingredient to anything preserved. Not only are you preserving the food but, you are also preserving precious memories!

Funny enough, my friend’s name is also Heather and together we make quite the crew. Heather and I grabbed our supplies and prepared to start, “Sauce Day!” Here is what you will need to have a successful sauce day yourself.

A nice clean kitchen – this is a must when canning. Because of the nature of preserving and the fact that the food will be stored unrefrigerated for up to a year, you must have a good clean working space sat you don’t risk introducing unwanted bacteria into your sauce.
Ball® canning jars – This recipe calls for quart jars and I opted for my new favorite quart sized Sharing Jars.

Water Bath Canner – This sauce uses the type of canning method called water bath canning. Therefore you will need some type of water bath to process your jars of sauce. If you have a gas stove top or an electric stove stop that has the electric coils, you will be able to use a large pot with a rack and a lid to process your jars of sauce.
Important: If you have a glass top electric range,
- - - First check with the manufacture of the stove.

i. If it’s safe for home canning then,

- - 1. Ensure that your canner has a completely flat bottom that comes in contact with the heating element.
    2. Ensure that the canner does not exceed the burner by more than one inch around.
    3. https://www.youtube.com/watch?v=KFUyaBFrcYU

ii. If not, then you will need to use the Electric Water Bath Canner.

Clean towels – This is a must when canning. You will be using towels to set your processed jars on and for wiping the rims of your jars. Not to mention keeping your hands tidy during the prep process. Have a good supply of clean cotton and terry cloth kitchen towels on hand for sauce day.
Canning tools – These are the must-have tools when canning,
Jar Funnel: Place in mouth of the jar to fill without spilling
Jar Lifter: Safely lift jars out of hot water with the green gripping end
Bubble Remover & Headspace Tool: Slide into the side of filled jar to release air bubbles and measure headspace

Roasting supplies – for this recipe we will be roasting our garlic and tomatoes before we get started so, there are a few items that you will need for that,
- baking sheets
- parchment paper
- aluminum foil

Roasted Garlic & Roma Tomato Sauce Recipe

Ball® Fresh Preserving

Roasting tomatoes and garlic brings out a sweet smokiness, adding a deep, rich flavor dynamic to your sauce.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 40

Total Time 1 40

Cuisine Italian

Servings 3 32 oz. Jars

Ingredients

10 lbs roma tomatoes rinsed
3 small whole heads of garlic
2 med onions diced small (about 1 cup)
1 tsp olive oil
1 tbsp fresh oregano minced
2 tbsp fresh basil minced
1 tsp salt
1/2 tsp coarsely ground black pepper
Ball® Citric Acid or bottled lemon juice

Instructions

Roast tomatoes, in batches, on a grill or under a broiler until skins begin to wrinkle and blacken slightly, turning to roast on all sides. Repeat with remaining tomatoes. Place finished tomatoes in a large bowl.
Cover bowl of tomatoes tightly with plastic wrap. Let tomatoes steam and cool until they are easy to handle.
Remove peel and core tomatoes. Slice each one in half and remove seeds; dice into 1-inch chunks. Place diced tomatoes, and any collected juices, into a large saucepan.
Slice top portion off the heads of garlic, revealing the cloves below, drizzle 1 teaspoon olive oil over cloves in each head.
Wrap garlic tightly in aluminum foil and place top side down on the grill with tomatoes; grill until soft, about 30 minutes. Or, roast in a 350° oven for 60 minutes.
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Remove roasted garlic by squeezing the softened heads of garlic allowing the cloves to pop out. Combine garlic, onions, herbs, salt, and pepper with tomatoes. Cook over medium heat until heated through, stirring occasionally.
Add ½ teaspoon citric acid or 2 tablespoons lemon juice to a hot jar; ladle hot sauce into a hot jar
leaving a ½ inch headspace.
Remove air bubbles.
Wipe jar rim.
Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 40 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Keyword homemade tomato sauce, Preserving tomato sauce

How to Use your AAAMAZING Sauce

Now, here’s the fun part… Cooking with your fantastic sauce. First off, I should have doubled the recipe on sauce day. The recipe makes approximately 3 quarts of sauce. Mine really only made 2 quarts and a pint. After I sent one quart home with my friend, I only had 1 quart and 1 pint to use. Note to self, always make 2-3 batches when making this great sauce.

Also, this is a GREAT gift for the holidays, housewarming, new baby… The list goes on and on. I LOVE the new Ball® Sharing Jars, they are so elegant and designed perfectly for adding a ribbon or gift tag right at the top, I adore them!

This sauce would be fantastic on its own just over some pasta but, I thought it would be perfect for Shakshuka!

Shakshuka is a wonderful recipe that I was introduced to while traveling in Israel. It is a very common dish there served any time of day. It’s a scrumptious tomato sauce filled with all kinds of earthy spices, herbs, onions & peppers. You top it off with some eggs and then serve right out of the pan with flatbread or a good crusty loaf of bread. This is the Shakshuka that we ate in Jaffa, Israel and the fun outdoor restaurant where we enjoyed this dish.

With the Roasted Garlic and Roma Tomato Sauce as our starting point, it already has the tomatoes, onions, garlic & herbs, all we need to add is the all-important spices & some peppers.

Shakshuka

Heather

This simple Israeli dish served with bread will soon become a favorite in your home. It's easy to prepare for any time of the day and packs all kinds of amazing flavor!

Print Recipe Pin Recipe

Prep Time 8

Cook Time 20

Total Time 28

Course Main Course

Cuisine Middle Eastern

Servings 4 servings

Ingredients

2 tbsp olive oil
2 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp coriander
1/4 tsp cayenne pepper
1/2 tsp paprika
2 tbsp tomato paste
1 cup diced sweet peppers
salt & pepper
5 eggs

Instructions

In a medium to large oven safe sauté pan over medium-high heat, add your olive oil & spices.
Let your spices bloom for about 30 seconds then add your diced peppers, let the peppers cook down for a few minutes until nice and soft.
Add the tomato paste and cook for another minute.
Add the roasted garlic and roma tomato sauce and stir to combine. Let this mixture come to a nice simmer.
Add 5-6 eggs and cover with a lid until the eggs are set to your desired taste.
Traditionally they are pretty soft, but it's up to you. Serve with a nice loaf of bread or pita.

Keyword eggs, shakshuka

Kosher Dill Pickle and Sausage Rolls

21 · Jul 24, 2018 · 1 Comment

Growing up in my house, one could no more refuse a good dill pickle than one could refuse an ice cream sundae. We were most certainly fans. As kids, my sisters and I would argue over who got to drink the pickle juice at the end of the jar of pickles. Kind of weird, I know! I’m sure we weren’t the only ones with a love of pickles that extended past the pickles themselves. We also had a love of a good sausage paired with our favorite pickles. Naturally, I love to share these fun summer traditions with my family now, all wrapped up together in a tasty dill pickle and sausage rolls.

• This post is brought to you by Ball® Fresh Preserving Products by Newell Brands •

Picking the Right Cucumbers for Pickles

I remember as a kid when my Mom would pickle cucumbers, I was always so leery of those poky cucumbers that she assured me would turn into pickles. They sure didn’t look like the cucumbers I was used to. Mom was right of course, a few weeks later her silly looking cucumbers were the best dill pickles I had ever had the chance to eat.

When it comes to pickling cucumbers there are a few different things to keep in mind.

The right variety – in all reality any cucumber can be pickled. However, you may not be too thrilled with the results. Small to medium size Kirby cucumbers are typically the best. They have a thicker skin that can stand up to the brine and will remain crunchy after they have been pickled.

The right size – the key here is to find cucumbers that are close to the same size. For this recipe, we are looking for a small to medium size that ranges between 3-4 inches. Try to find cucumbers within that size range to have a consistent final product.

The right age – Yes, your cucumbers have an age. Too young and thin-skinned, and they will not hold up to the pickling process. Too old, and they’ll have tough, fibrous skin and large, bitter seeds. How can you tell a cucumber’s age? Size is an indicator (again, go for small-medium), and also, taste. If it’s sweet, with a good crunch when you bite into it, it’s a keeper.

Kosher Dill Pickle Recipe

A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with a generous addition of garlic and dill to a natural salt brine.

To me, a kosher dill is exactly what I think of when it comes to a nice crunchy pickle paired with my favorite sandwich. Luckily, it’s also an easy recipe perfect for beginning picklers.

Before you get started, make sure you have 4 of my favorite pint jars from Ball® Canning. I’m loving the new fancy jars that are so fun to share with family and friends.

1 vote

Kosher Dill Pickles

Yield 4 (16 oz.) pint jars

A classic dill pickle full of robust flavor, this a great place to start if you are new to canning pickles. A pinch of Ball® Pickle Crisp will help keep the crunch.

Ingredients

2 ½ lbs 3-4 inch pickling cucumbers
2- ½ cups water
2 cups white vinegar
1/4 cup sugar
1/4 cup Ball® Salt for Pickling and Preserving
4 cloves garlic
4 small bay leaves
12 dill sprigs
2 tsp yellow mustard seeds
4 small hot peppers (optional)
Ball ®Pickle Crisp (optional)

Instructions

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Wash cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim stem ends so cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.

Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer.

Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot jar that is sitting on a towel (not directly on the counter.) Pack cucumber spears into the jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.

Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply the band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for a seal, they should not flex when the center is pressed.

Kosher Dill Pickle and Sausage Rolls

This is where this simple kosher dill pickle becomes extra scrumptious! I’ve created a cheesy pickle spread that is perfect for the inside of the sausage roll or, on its own as a dip for veggies and chips.

1 vote

Kosher Dill Pickle and Sausage Roll Recipe

Yield 8 rolls

Ingredients

8 oz cream cheese at room temperature
1/2 cup sour cream
1 cup of diced kosher dill pickles
1/4 cup of diced green onion
1/2 tsp. garlic salt
1/4 tsp. onion salt
salt and pepper to taste
4 polish sausages cut in half
8 kosher dill pickle spears
8 large freezer roll dough balls brought to room temp and allowed to rise
everything but the bagel seasoning blend (optional)

Instructions

Preheat oven to 350˚ F
In a medium bowl combine softened cream cheese, sour cream, diced kosher dill pickles, green onion, garlic salt, onion salt, salt and pepper. Whisk together and set aside.
On a clean surface roll out the risen roll dough ball until about 5 inches across but, make sure not to roll the dough too thin.
Place a piece of sausage, pickle spear & about 2 tablespoons of the cream cheese mixture in the center of the dough.

Roll the ingredients up into the dough and secure the seams by pinching them together.

If using the seasoning bled, place a 1/4 tsp. of the blend on your surface and roll the sausage roll through the seasoning blend to imbed the s easoning into the dough.

Place the roll on a parchment lined baking sheet. Repeat the process for the remaining ingredients.

Place baking sheet into the oven and bake for 20-25 minutes or until the top of the roll is a nice golden brown.

Remove from oven and let cool for 10 minutes.

Serve with the remaining dill pickle and cream cheese dip.

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Honey Cinnamon Pears with Ginger Cream Recipe

21 · Jun 26, 2018 · 2 Comments

Peanut butter and jelly, mac and cheese, grilled cheese and tomato soup… The food world is filled with classic pairs. Foods that work so harmoniously together that they become synonymous with each other. Within this world, there are a few hidden gems that people tend to miss if they aren’t out there looking for it. One of those pairings is ginger with pears, it’s delightful! This month’s fresh preserving recipe is honey cinnamon pears with a lovely ginger cream. Come follow along as I preserve some pears and then make this late summer early fall dessert that will for sure tickle the taste buds.

+ This post is brought to you by Ball® Fresh Preserving Products by Newell Brands +

I have fallen in love with learning all about preserving fresh produce at the peak of their freshness. Even more, I love having it to savor for months to come. One of my favorites is the mixed berry jam that I added to some homemade ice cream last month… divine!

This month I’m preserving pears using a recipe from the Ball® Brand that is light and sweet capitalizing on honey and apple juice instead of sugar. This creates a lighter syrup that I really like. The addition of cinnamon is perfect as well.

Tips For Preparing Your Workspace and Tools For Canning

The first steps to preserving anything is to get your space and your tools ready. Here are a few tips to get you started.

Start with a clean and sanitized kitchen free from clutter. It goes really without saying a clean kitchen is one that produces the best outcomes. Obviously for health reasons but, also it just feels better to work in a clean, uncluttered space.

Have your Ball® jars and lids clean and ready by running them through your dishwasher before you’re ready to start the preserving process. I ALWAYS forget to do this first and it always pushes back my canning timeline. So, do as I say, not as I do. PLAN AHEAD!

Make sure you have the proper lids ready. When it comes to canning, you can use your lid rings many times but, the lid itself is a one-time use item. The lids need to be new so that it can make the best seal to keep out all of those nasty bugs. Make sure that you have purchased new lids before you start your canning project.

Other tools to have on hand;

- clean cotton dish towels – these are handy to wipe rims and to set cooling jars on

- canning funnel – this makes filling these jars SO much easier.

- headspace tool – this multifunction tool helps to make sure you have proper headspace which is really important and it helps to release any bubbles in your jar.

- secure-grip jar lifter – this tool is a must! When using a hot water bath, you don’t want to risk any possible injuries by using improper tools.

- Water bath canner – you’ll need to have a large water bath canner in order to finish off the canning process and allowing the jars to seal when canning most fruit. Some fruits, vegetables, and meats will need a pressure canner because they require a higher temperature to be preserved properly. Make sure to use the proper stove top when canning! If you have a glass top stove, not to worry. You can get an electric water bath canner from Ball®. If you have a gas stove or a traditional coil electric stove, you can use a traditional water bath canner.

Preparing Pears for Preserving

For this recipe, it does not call for you to peel your pears. YAY for skipping that step! However, you need to wash your pears and then cut them into quarters removing the seeds. Then you’ll need to put them into a bowl of water with some Ball® Fruit Fresh or some lemon juice. This will keep your pears from turning brown.

Now it’s time to create your preserving liquid. As a kid, my Mom would can pears and peaches in a sugary syrup that as a kid was heavenly. Now that I’m an adult, it’s a little too sugary for me. That’s why I LOVE this recipe that uses honey & apple juice instead… Here’s the recipe.

Honey Cinnamon Pears Recipe

Honey Cinnamon Pears

Yield 6 pints

Preserve crisp fall pears with a delectable light honey syrup that highlights the pear flavor. Delicious over oatmeal, ice cream, in winter salads, topped with Ginger Cream or eaten right from the jar.

Ingredients

6 lbs. mixed green and red pears, unpeeled, quartered and cored
3 cups water
2 cups unsweetened apple juice
1 Tbsp. lemon juice
1 c. honey
6 cinnamon sticks
Fruit Fresh or 3 Tbsp. lemon juice

Instructions

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Make sure you have finished running the lids through the dishwasher and have them ready to go.

Combine Fruit Fresh (make sure to prepare Fruit Fresh according to the directions on the label) or lemon juice in a bowl with enough water to cover pear quarters; let soak until syrup is simmering.

Combine water, apple juice, lemon juice and honey in a 4 qt. saucepan set over medium heat. Bring to a simmer.

Add pears to honey syrup and stir gently until heated through.

5. Place one cinnamon stick into a hot jar; pack hot pears in jar leaving a ½ inch headspace. Ladle hot syrup over pears, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply the band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

6. Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for the seal, they should not flex when the center is pressed.

Ginger Cream Recipe

Ginger Cream

This ginger cream is a basic whipped cream with a few ingredients to add flavor and texture. It’s delightful with the honey cinnamon pears.

Ingredients

1 cup chilled whipping cream
1/2 teaspoon vanilla extract
1 tablespoon ginger paste
3 tablespoons powdered sugar
gingersnap cookies for garnish

Instructions

Add cream to a chilled bowl with ginger paste and vanilla extract.
Whip until soft peaks form.
Add powdered sugar, and whip until soft peaks form again.
Serve with honey cinnamon pears and garnish with gingersnap cookies.

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

Add some bite-sized pears to a jar layer with crushed gingersnaps and top with the ginger cream.

Disclosure + I am a paid partner for Newell Brands, makers of Ball® Fresh Preserving Products. However, all thoughts and opinions expressed are entirely my own.

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Condiment

How to Make Applesauce

Tools

Maple Applesauce Recipe

Maple Apple Sauce Overnight Oatmeal

How to Know if Your Recipe is Safe for Preserving

Sauce Making Day

Roasted Garlic & Roma Tomato Sauce Recipe

Roasted Garlic & Roma Tomato Sauce Recipe

Ingredients

Instructions

Shakshuka

Ingredients

Instructions

Picking the Right Cucumbers for Pickles

Kosher Dill Pickle Recipe

Kosher Dill Pickles

Ingredients

Instructions

Kosher Dill Pickle and Sausage Rolls

Kosher Dill Pickle and Sausage Roll Recipe

Ingredients

Instructions

Honey Cinnamon Pears

Ingredients

Instructions

Ginger Cream Recipe

Ginger Cream

Ingredients

Instructions

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