I've canned before a few times and am still learning. I've only been brave enough to attempt water bath canning though. Something about the pressure cooker and pressure canning that makes me a bit nervous. However, that's what this blog will be about, my adventure into trying new things, just not today for pressure canning.
As I said, I've canned a few times, but I am no expert and will not be giving you a canning 101 lesson. There are a million blogs, websites and books out there that can teach you the basics. Since canning is a science that if it isn't done right can lead to things like food poisoning, read and do your research to make sure you are doing it right.
The Pear Vanilla Jam recipe comes from Food In Jars author Marisa McClellan. I own her book, Food in Jars, Preserving in Small Jars Year Round. It's a beautiful book, but the Pear Vanilla Jam recipe was found on her website. I can't wait to try some of the recipes in her book though.
Here are my pears. Yep, they are frozen, and are from my October Bountiful Baskets purchase.
Here's all of the other goodness that I added, sugar and vanilla beans.
Now, while all of that goodness is cooking, I started my jars a boiling. Since I like to do small batch canning, I use a stock pot. I don't have a colander that fits this stock pot, but I do have a small rack that I add to the bottom of the pot to keep the jars from resting on the bottom. This helps to prevent the jars from rattling on the bottom and possibly breaking in the process.
And here they are in all of their boiling madness getting ready for the jam.
Now that my pears are starting to boil, we're on our way to some yummy goodness....
Once the pears have softened I take my hand held immersion blender and smooth out the mixture, but leave a few lumps for texture.
Doesn't that look awesome, and can you see all of the little black specks around the pot? Those are the vanilla bean seeds.
My jars are ready, my pectin has been added and boiled.
And here are the filled jars.......
And a little left over that we'll be keeping for ourselves. No need for a fancy container on this one, it won't last long, LOL.
Once the jars are filled and rims are wiped down I process the jars in a water bath for 10 minutes. Here's the final shot of the jars, and a shot of the awesome book from the author of the Pear Vanilla Jam recipe.
And here's my taste testing sample. You know you must taste it before giving it away, you have to make sure it's good.
Hope you enjoyed the photos. Here's a preview of an upcoming post.....
Sourdough.
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