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Sep 16, 2008 01:10 PM

Gourmet Canning Recipes

Hello everyone! I've been searching the internet looking for gourmet canning recipes. I hoping to make some things for gifts this Holiday season, and I'm looking for interesting, unique, and gourmet home canning recipes and I'm having a difficult time finding anything!

Some of the things I'm looking for would be unique pumpkin/pear butter recipes,,, I don't want to make just ordinary canned things, so if anyone has unique canning recipes or knows of good websites or cookbooks where I could find them, please let me know! Also, does anyone know if you can home-can dessert sauces like caramel and hot fudge?

Thanks so much for your help!


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  1. Get as copy of the Ball Blue Book. The 2006 edition is available. Lots of good stuff in it.

    1. There was a post a few pages back on unusual jam combinations. It was post 546396.
      And, yes, you can put up caramel and hot fudge. Also lemon curd, lime curd.

      Here's my favorite:

      Makes 3 pints


      1/4 pound fresh, juicy ginger root (about 1 cup sliced) Try to find the thinnest-skinned roots which means they're young.
      1 cup water
      6 T strained, fresh lemon juice
      3-1/2 cups granulated sugar
      1 pouch (2 ounces) liquid pectin

      1. Scrub the ginger. No need to peel. Trim any dry spots or ends. Rough chop.

      2. Combine the chopped ginger and 1 cup water in small food processor or blender and with on-off bursts mash the ginger. Do not totally puree it, but give it a good smash.

      3. Pour the mixture into a very fine sieve or sieve with several layers of dampened cheesecloth and press and/or squeeze as much liquid as possible out of the pulp. Let the liquid stand for at least 1 hour to settle.

      4. Carefully pour the ginger liquid off the starchy sediment into a 2-cup liquid measuring cup. You should have 1-1/4 cups. If not, add enough water to equal that amount. Discard the sediment.

      5. Combine the ginger liquid and lemon juice in a non-reactive pan. Heat to simmering over medium-high heat. Add the sugar. Stir until dissolved. When the mixture reaches a boil that can't be stirred down, stir in the pectin. When the mixture returns to a full boil, start counting. Boil for exactly 1 minute. Remove from heat.

      6. Skim off any foam and pour into hot, serilized 8-ounce jelly jars. Leave 1/2 inch head space. Clean jar lip and seal with new 2-part lids according to manufacturer's directions.

      I've never hot water processed these, just waited for the seal to "ping" me.
      This is great on any buttered toasted bread, scone, or muffin. Warm to melt, then brush on to glaze a fruit tart. Make "grown-up" PB&J's. Top crackers spread with cream cheese for an appy.

      This jelly is a surprisingly lovely pale pink color -- looks pretty in a gift basket.

      1. I am making vanilla pears for my gifts. I am taking a vanilla bean and scraping the seeds into the jar and also tossing in the pod. Then just fill and process as usual. They are outstanding. Actually I'm doing up a couple of cases of pears as client gifts for Christmas.

        Also, check out Bernardin for recipes. Lots of ideas.

        7 Replies
        1. re: sarah galvin

          Sarah, the vanilla pears sound great! This is my first time canning, so what do you mean by "fill and process as usual", do you have a specific canned pear recipe that you follow? Thanks for the tip!

          1. re: Carbear99

            I would suggest the cold pack method for canning pear fruit and check websites for either Bernardin or Ball. It is very straight forward. All I do is add a vanilla bean to each liter jar. I cut the bean open and scrape the seeds out. Just check the basics - it is just very difficult to explain by posting but I could mentor you, if you like. Contact me at

          2. re: sarah galvin

            Sounds delicious....How are the pears prepared before canning ?? Poached in something or slow baked ?

            1. re: pondrat

              I have tried both the hot pack and cold pack methods. The hot pack means they are poached for 5 minutes in the sugar syrup. Cold pack would be putting the raw pears in the jar and filling with hot sugar syrup. It is way easier and basically the same results with the cold pack method. As for the vanilla bean, I just slice it and scrape it and put one in each jar and also throw in the pod. It steeps while it sits on the shelf. I'm making a bunch more for client gifts and will use half a vanilla bean, split and scraped - it gets expensive and I'll only use 6 pear halves per liter jar.

              1. re: sarah galvin

                Thanks for the detail Sarah ! ..Will give the cold pack method a try this weekend. What's the minimum and optimum "aging time" for the cold pack method ?

                1. re: pondrat

                  The books say that one year is recommended max shelf life but I stretch it all the time and no problem. Minimum for infused flavour, probably only a day or two. I ate them right away and they were delicious. I was just on and saw Vanilla & Saffron Poached Pears. I will have to try that. I would just put a few threads of saffron in each jar. It would add a nice colour and earthiness.

                  I just made some more using cold pack and every jar was perfect. You just can't fit as many in a jar because the pears are firm. I ended up only putting 4 halves in each liter jar. I sliced the ugly pears and made little 250 ml jars of sliced.

          3. I don 't know if the book is still available but Summer in A Jar, Andrea Chesman, Williamson Publishing has some interesting recipes plus they don't make a huge quantity. I haven't canned in years but recipes like Maple Peach Jam make my mouth water!

            1. I'm new to canning. I've bought a couple of books to help me along. So far, I've been more interested in the process than in the recipes, and most of the questions I've had up until now have had to do with the time/pressure for safe canning. One book I've found helpful is "Putting Food By" by Janet Greene, Ruth Hertzberg and Beatrice Vaughan.

              I've also found one online resource that you might find helpful. They have many recipes, but you can also email them your own recipes and they can tell you how/how long to process them. The website is and you can email your recipes to