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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 sales@sarahgalvin.com

          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 FoodGawker.com 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 CanningUSA.com and you can email your recipes to davidblackburn@canningusa.com.

              1. I've done blueberry vanilla bean syrup-have posted it before here-and it is remarkably easy and good and makes a great gift.

                Just made some tomato basil preserves (found the recipe by googling) and it was good. My husband and others loved it, with goat cheese on crackers-I would like a little more spice or tanginess to it, and perhaps would add more citrus zest and some peppers next time.

                Trying wine jelly this afternoon-I'll let you know how they go.

                1. I am looking for the Blueberry Vanilla Bean Syrup recipe. Any suggestions? Any feedback on home-canning dessert sauces?

                  1. I'm looking for the same! I do have an outstanding recipe for Pear Butter and I packaged it really cute for Christmas bazaars and gifts. I'll find my recipe and post it here. I don't think I have any pictures of the cute jars (when will I ever learn?!) but I can describe them. Later

                    1. Look through Put Em Up! and Put Em Up! Fruit.. they have some fabulous suggestions (strawberry balsamic glaze!)

                      1. Spiced Pear Butter

                        (The best pear butter I've ever tasted - I think the port makes the difference.)

                        6 lbs. (about 12 medium) pears, peeled and chopped
                        1-1/4 cps. water
                        1/4 cp. lemon juice
                        2 tsp. ground cinnamon
                        4 cps. firmly packed brown sugar
                        1/2 cp. port wine

                        Combine pears, water and lemon juice in a Dutch Oven (or heavy pan) cover and cook over medium heat 30 min.

                        Drain and mash pears. Add remaining ingredients. Cook over low heat 1 hr. or until thickened, stirring occasionally. Pour hot pear mixture into sterilized jars, leaving 1/8 inch head space. Cover at once with metal lids and screw metal bands tight. Process in boiling water bath for 10 min. Yield: 3 pints

                        1. You might want to check out Christine Ferber's "Mes Confitures". She is French as the title suggests but there's an English language version also entitled "Mes Confitures". It's excellent and her methods are very reliable even tho I don't think there's a single one in there that uses pectin.

                          Most of them take a couple days as she believes more flavor is developed when partially prepared fruit rests in the fridge overnight.

                          Her recipes are grouped by seasons and many of her jams can be made from ingredients available in the Fall and Winter. Many are unusual and unfamiliar to Americans. For example, she has a recipe for Banana Chocolate Jam (or Chocolate Banana or something of the sort) that is not only decadent but entirely do-able. I believe there's something else with carrots among her Fall recipes.

                          People travel to her village to get her jams. I'm sure if you were to gift your own versions your friends would be very impressed by the flavor whether they know her reputation or not.