Canning your pie fillings is a wonderful way to preserve the flavors of the season and have a delicious, ready-to-use dessert ...

Central to safe and successful canning is an often overlooked, but critically important step: sterilizing your jars. Here’s ...

Once food is in your jars, use clean hands to place a lid on the jar, and then seal with the canning ring. Can in the size jar you’ll use Most recipes and pictures show everything canned in ...

Although canned foods sometimes get a bad rap, they can save you time in the kitchen while offering important nutrients.

Divide the poached pears between two 1.5 litre/2 pints 13fl oz sterilised airtight jars. Pour half of the reduced cooking liquid into each jar, making sure the spices are evenly distributed ...

Makes about 1 quart applesauce; recipe may be multiplied. Sauce your surplus apples, pears, and quince. Then, consider water bath canning applesauce to get the most out of your favorite applesauce ...

Ball Canning has long been the trusted source for canning information (and of course, for jars as well), and this particular book is a great entry point into the world of canning. Many canning ...

Get a jump on preserving pears from fall by making this traditional spicy New England pie. Feeling adventurous? Add a bit to a pork or game entrée. Mincemeat is one of the best ways to preserve ...

Use oven mitts, pot holders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised. Scald a clean cloth for wiping. I have a few old clean tea towels ...

Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture. Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are ...