The Purple Heritage Collection Jars are HERE

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We are giddy with delight! Pallets of these beautiful PURPLE Heritage Collection jars rolled into our warehouse yesterday!

Purple Heritage Collection Jars

Purple is the newest color in Ball’s limited edition Heritage Collection. The jars are available in quart and pint size featuring 1915 period-inspired purple color and embossed logos on the front and back. They are safe for canning, food storage, and whatever your heart desires.

Ball developed the Heritage Collection in celebration of the 100th anniversary of the development of a series of jars, designed by the Ball brothers, each intended to be better than the one before. 1913 saw the launch of the first true “Perfect Mason” jar. In 1914 “PERFECTION,” jars were released and then “IMPROVED” jars in 1915. Heritage Collection2015

These limited edition Purple Heritage Collection jars join the blue (released in 2013) and green (released in 2014) Heritage jars as a celebration of the original Ball Mason jar.

We think the new purple jars will pair perfectly with our new purple lids. They’d even look great with our red and pink lids and some fun straws!

PinkPurpleRedLids

Oh, and and look at the entire Heritage collection with red, pink & blue  ReCAPs! We also have ReCAPS in black & silver.

HeritageJars-ReCAPS

You can get your purple Heritage jars here. Ball is no longer making the blue and green heritage jars, but we still have some available. You can find the entire heritage collection here.

HeritageLineup

The PA Farm Show in Review

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The  PA Farm Show has come and gone. We are sad to see it go, but excited to share all the wonderful things we learned!

A big THANKS to all our excellent presenters – Food in Jars, Phickle, Big Red Kitchen, Buy Fresh Buy Local, Daniel Gasteiger, Penn State Cooperative Extension, Chef Sean Arnold and Chef Jim Switzenberg.

It was so wonderful to see such passion for food – whether it was canning, fermenting, dehydrating, creating Mason jar meals, or artfully crafted meals. Every presentation left us craving more!

For those that were not able to attend, we will be sharing recipes and tips throughout the next couple of months. Until then, enjoy this snapshot of Fillmore Container’s Preservation Station at the PA Farm Show 2015.

Marisa McClellan, popular food blogger and author of Food in Jars and Preserving by the Pint showed us how to make Pear Cranberry Chutney, Dilled Carrot Spears, Pear Chocolate Jam and Strawberry Meyer Lemon Marmalade.Marisa - Food in Jars at PA Farm Show
Amanda Feifer, the fermentation educator behind the blog Phickle.com taught us about Kefir, Pickling Seasonal Vegetables, sauerkraut, and Kombucha.PhickleFermentsFarmShowPA

Daniel Gasteiger, top 20 garden blogger, newspaper gardening and food writer, and author of Yes, You Can! And Freeze and Dry it, Too, taught us all about dehydrating.DanielPAFarmShow
Buy Fresh Buy Local and Jim Switzenberg from the John Wright Restaurant tempted our tastebuds with local produce prepared beautifully.Jim BFBL-PAFarmShow

Penn State Cooperative Extension’s  Rick Kralj gave us on overview on pressure canning meat, and Nancy Wiker talked all about canning tomatoes. PennStateFarmShow

Robin Joss, owner of Big Red Kitchen, shared some great Mason Jar Meal recipes including, On the Go Breakfast Bowls, Korean Beef and Rice Bowls, Cuppa Noodle Soups, Pork Meatballs with Chipotle Apple Butter, and Mason Jar Salads.

BRK at PA Farm Show

Sean Arnold, from the Healthy World Café, taught us how to make smashed Squash & Maple Syrup, and Potato Leek Soup.SeanPAFarmShow

Thanks to all who stopped by our Preservation Station. We’d love to hear what you’d like to see at the Preservation Station in 2016. Leave a comment with your ideas!

Congratulations to the winner of our Farm Show Canning Kit, Jo’Ann Godshall! She plans to fill her jars with Fire in The Hole Jelly and applesauce.

 

 

Fillmore Supports Squash Hunger Event

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A lot of Butternut Squash Soup was lovingly made in York, PA this past weekend at the Squash Hunger event, organized by York County Food Alliance and the Healthy World Cafe’.

The soup will be distributed to a variety of groups working to end hunger locally, including food banks and pantries, senior centers, and WIC. Some of the soups will be frozen for use later this winter and we were honored to provide freezer safe jars for packaging the soup.

Watch this video about the event, and read more about the program here and here.

Cooking with Local Produce and Canning Tomatoes at the PA Farm Show

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Today, Friday January 16, 2015 we will have two demonstrations at the Family Living Stage at the PA Farm Show.

First up is Buy Fresh Buy Local, a subsidiary of PASA. They will talk about how to find, choose and appreciate great local foods, and support the farmers and lands, which produce them. Sean Arnold, from the Healthy World Café’,  will join this presentation and demonstrate how to incorporate local produce into your meals at the Family Living Stage.

Sean Arnold

Sean Arnold

Sean Arnold is a graduate of the Culinary Institute of America and currently obtaining his Master’s of Science in Sustainable Food Systems from Green Mountain College. Sean is a food service leader with more than 15 years experience driving teams to success while promoting sustainable and environmentally-conscious initiatives. Sean is currently the Executive Chef for Underground West, a personal and private event company serving South Central Pennsylvania and Central Maryland. For the last several years, Sean and a team of volunteers have been working tirelessly to develop the Healthy World Café. The Healthy World Café is a not-for-profit community café dedicated to simultaneously providing affordable meals while promoting locally sourced foods.

Sean looks forward to continuing his passion of learning, and to educate others on the importance of local sustainable food. Please join him at the Family Living Stage today as he demonstrates how to make Potato Leek Soup, & Smashed Squash and Maple Syrup.

Family Living Stage 12-1 pm: Potato Leek Soup, and Smashed Squash with Maple Syrup with Sean Arnold.

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Next up is a tomato canning demonstration by Nancy Wiker, Senior Extension Educator for Lancaster County Penn State Cooperative NancyWiker.Extension. Nancy is a certified ServSafe instructor, and serves on the food safety team with Penn State Extension.  She is the state co-chair of the StrongWomen/Growing Stronger program team, which provides nutrition and strength training classes in many counties in Pennsylvania. She holds a Bachelor of Science Degree and a Master’s Degree in Extension Education from Penn State University.

Nancy will teach us everything we need to know about preserving tomatoes with the Let’s Preserve Basics of Home Canning publication from Penn State Extension. She will demonstrate how to can crushed tomatoes from Penn State Extension’s Let’s Preserve Tomatoes publication. You can see her demonstration at the Family Living stage. After the demo, stop by the Penn State Cooperative Extension booth at the Farm Show, they have a lot of great resources on canning.

Family Living Stage 1-2 pm: Canning tomatoes demonstration by Nancy Wiker.

In addition to the demonstrations at the Family Living Stage we encourage you to visit Fillmore Container’s Preservation Station on the Main Floor in the Family Living area of the Pennsylvania Farm Show. You can find us here.

Don’t forget to enter your chance to win our PA Farm Show Canning Kit below.
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Mason Jar Meals at PA Farm Show

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Robin JossToday, Thursday January 15, 2015 we are pleased to welcome the queen of Mason Jar Meals – Robin Joss to our Preservation Station at the PA Farm Show.

Robin Joss, owner of Big Red Kitchen, a blog containing hundreds of family-friendly recipes and entertaining ideas, created Mason Jar Meals to solve lunch-packing boredom, improve lunch-packing variety, offer healthier options, and prep a bunch of meals at once that were delicious and visually appealing. From salads to desserts, Big Red Kitchen offers many ideas for getting you started in creating your own Mason Jar Meals for packing on-the-go meals. You’ll find everything you need to know about Mason Jar Meals here. Robin will offer demos throughout the day at Fillmore Container’s Preservation Station (find our booth here). We loved her demo yesterday on how to build a Mason jar salad. Here’s her schedule for today:

Thursday – January 15

  • Fillmore Container’s Preservation Station Demo Schedule:
    • 10 am: On the Go Breakfast Bowls
    • 3 pm: Korean Beef and Rice Bowls
  • Family Living Stage 12-1 pm: How to make your own Cuppa Noodle Soups including, Chicken Noodle and an Asian Noodle Soup.

If you can’t join us today, here’s our schedule for the rest of the week. Don’t forget to enter your chance to win our PA Farm Show Canning Kit below.
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Dehydrating, Pressure Canning, & Healthy Meal Ideas at the PA Farm Show

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bookcover2012Today, Wednesday – January 14, 2015, is a busy day at the PA Farm Show. We’ll be touching on a few topics including, dehydrating, pressure canning and healthy meal ideas.

We will kick-off the day with Daniel Gasteiger, top 20 garden blogger, and newspaper gardening and food writer. Daniel is also the author of Yes, You Can! And Freeze and Dry it, Too, a modern step-by-step guide to preserving food whether it’s making tomato sauce, drying herbs, or preserving jams and jellies.

At the Fillmore Container’s Preservation Station (find our booth here) Daniel will share tips and techniques for dehydrating food, as well as provide some recipes and ideas for how to put your preserves to work throughout the year. Daniel will be selling his book at the Preservation Station, and will be signing them too. Read more about Dan’s background here. Here’s Daniel’s schedule.

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    Daniel Gasteiger

    Fillmore Container’s Preservation Station

    • 9 am – 1 pm Dehydrating Demos with Daniel Gasteiger every hour.

We have two demonstrations planned for the Family Living Stage today. Buy Fresh Buy Local and Jim Switzenberg, as well as Penn State Cooperative Extension.

buy_fresh_buy_local

Buy Fresh Buy Local, a subsidiary of PASA, will talk about how to find, choose and appreciate great local foods, and support the farmers and lands, which produce them. Jim Switzenberg from the John Wright Restaurant will demonstrate how to incorporate local produce into your meals. Catch this presentation at the Family Living Stage.

  • Family Living Stage:
    • 12 – 1 pm Buy Fresh Buy Local and Jim Switzenberg from the John Wright Restaurant.

PennStateExtensionWordMark_Blue

Rick Kralj from Penn State Cooperative Extension will teach the basics of pressure canning, including meats at the Family Living Stage. Rick will share tips and recipes from Penn State Cooperative Extension’s Let’s Preserve – Meat & Poultry. Recipes and helpful resources will be available at the demonstration, and you can also visit the Penn State Cooperative Extension booth at the Farm Show for more information. Here’s when you can catch this presentation.

  • Family Living Stage:
    • 1 – 2 pm How to Pressure Can Meat with Rick Kralj
Robin Joss

Robin Joss

Robin Joss, popular food blogger, at Big Red Kitchen, and the queen of Mason jar meals will share her secrets for making your own fast, healthy family Mason jar meals. Watch her demos at the Preservation Station on Wednesday afternoon. Robin will join us all day tomorrow too. Check our blog tomorrow for all the details.

  • Fillmore Container’s Preservation Station: Mason Jar Meals with Robin Joss
    • 4 pm Pork meatballs with Chipotle Apple Butter
    • 5 pm How to build a Mason Jar Salad

If you can’t join us today, here’s our schedule for the rest of the week. Don’t forget to enter your chance to win our PA Farm Show Canning Kit below.
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Phickle Ferments at PA Farm Show

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Amanda Feifer, the fermentation educator behind the blog Phickle.com, is joining us at the PA Farm Show today and tomorrow – January 12-13. Amanda teaches classes on topics ranging from hot sauce and miso to sauerkraut and kombucha. Her fermentation writing has been featured on The Huffington Post and Food Riot. Keep your eyes peeled (and your vegetables unpeeled) for her upcoming book Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut and More (Fair Winds Press, 2015).

At the Farm Show Amanda will talk all about simple sauerkraut and other variations including red beet sauerkraut & roasted garlic sauerkraut. She will share the basics of fermentation, and tips for advanced fermentation too. If you are curious about kraut, pickled winter vegetables, or kefir, you’ll want to stop by Fillmore Container’s Preservation Station booth (find our booth here) on Monday & Tuesday, or see Amanda at the main Family Living Stage. Here’s her schedule.

Monday – January 12 

  • Fillmore Container’s Preservation Station – Fermentation Demo Schedule:
    • 10:30 am Kefir
    • 5:30 pm Pickling Seasonal Vegetables
  • Family Living Stage 1-2 pm: Amanda Feifer will share the basics of fermentation and demonstrate how to make sauerkraut.

Tuesday – January 13

  • Fillmore Container’s Preservation Station  – Fermentation Demo Schedule:
    • 10 am Kefir
    • 4 pm Pickling Seasonal Vegetables
  • Family Living Stage 1-2 pm: Amanda Feifer will share advanced fermentation techniques – DIY Kombucha Flavors: Secondary Fermentation of Fermented Beverages

Amanda will be available at Fillmore Container’s Preservation Station booth on Monday & Tuesday to answer fermentation questions.

In addition to Amanda, we’ve invited some other excellent presenters including Big Red Kitchen, Buy Fresh Buy Local,  Daniel Gasteiger, and Penn State Cooperative Extension, to join us at the PA Farm Show. They’ll be talking about everything from canning and fermenting, to dehydrating, creating healthy Mason jar meals, and so much more. See all the details here.

Don’t forget to enter your chance to win our PA Farm Show Canning Kit below.
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Food in Jars at PA Farm Show

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Marisa McClellan, a food writer, canning teacher, and dedicated farmers market shopper who lives in Center City Philadelphia, is joining us at the PA Farm Show, today and tomorrow – January 10 & 11. Marisa is the author of Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces.Marisa McClellan author photo low res

Marisa will talk about basic water bath canning and share how to reduce the use of sugar by using other sweeteners and Pomona’s Pectin. She will demonstrate how to make some wonderful preserves including, dilled carrot spears, pear cranberry chutney, pear jam with chocolate, and strawberry Meyer lemon marmalade. Visit her at Fillmore Container’s Preservation Station booth (find our booth here) on Saturday & Sunday, or see her at the main Family Living Stage. Here’s her schedule.

Saturday – January 10, 2015

  • Fillmore Container’s Preservation Station Demo Schedule:
    • 10:30 am: Pear Cranberry Chutney
    • 1:30 pm: Dilled Carrot Spears
    • 4:30 pm: Pear Chocolate Jam

Sunday – January 11, 2015

  • Fillmore Container’s Preservation Station Demo Schedule:
    • 1 pm: Dilled Carrot Spears
    • 4 pm: Pear Chocolate Jam
  • Family Living Stage 10 am – 11 am: Marisa McClellan will share her preservation knowledge during a one-hour demonstration on how to make Strawberry Meyer Lemon Marmalade.

Marisa will be available at Fillmore Container’s Preservation Station booth on Saturday & Sunday to sign books and answer preservation questions. If you’d like to purchase her book(s), they will be available for sale at the booth, or you can get them here.

In addition to Marisa, we’ve invited some other excellent presenters including Phickle, Big Red Kitchen, Buy Fresh Buy Local, Daniel Gasteiger, and Penn State Cooperative Extension, to join us at the PA Farm Show. They’ll be talking about everything from canning and fermenting, to dehydrating, creating healthy Mason jar meals, and so much more. See all the details here.

Don’t forget to enter your chance to win our PA Farm Show Canning Kit below.

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Fillmore Container at the PA Farm Show

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It’s almost time for the PA Farm Show. We invite you to come visit Fillmore Container’s Preservation Station on the Main Floor in the Family Living area of the Pennsylvania Farm Show at the PA Farm Show Complex & Expo Center in Harrisburg, PA, January 10 – 17, 2015. See map below for location of the Preservation Station.PA Farm Show

We’ve invited some excellent presenters including, Food in Jars, Phickle, Big Red Kitchen, Buy Fresh Buy Local, and Penn State Cooperative Extension, to join us. They’ll be talking about everything from canning and fermenting, to dehydrating, creating healthy Mason jar meals, and so much more. In addition to demos at our Preservation Station, many of our guests will also be presenting at the Family Living Stage. Mark your calendars – here’s when they’ll be presenting.FillmoreBooth at PA Farm Show2

January 10 & 11 2015 – Canning

Marisa McClellan, popular food blogger and author of Food in Jars and Preserving by the Pint will join us on Saturday and Sunday, January 10 & 11. She will talk about basic water bath canning tips and share how to reduce the use of sugar by using other sweeteners and Pomona’s Pectin. Marisa will demonstrate how to make dilled carrot spears, pear cranberry chutney, pear jam with chocolate, and strawberry meyer lemon marmalade. Visit her at our booth on Saturday & Sunday, or see her at the main Family Living Stage.

Saturday – January 10, 2015

  • Fillmore Container’s Preservation Station booth: Marisa McClellan will offer demos throughout the day, and be available for questions and book signing. Her books will be available for purchase at the booth.
  • Demo times:
    • 10:30 am: Pear Cranberry Chutney
    • 1:30 pm: Dilled Carrot Spears
    • 4:30 pm: Pear Chocolate Jam

Sunday – January 11, 2015

  • Fillmore Container’s Preservation Station booth: Marisa McClellan will offer demos throughout the day, and be available for questions and book signing. Her books will be available for purchase at the booth.
  • Demo times:
    • 1 pm: Dilled Carrot Spears
    • 4 pm: Pear Chocolate Jam
  • Family Living Stage 10 am – 11 am: Marisa McClellan will share her preservation knowledge during a one hour demonstration on how to make Strawberry Meyer Lemon Marmalade.

January 12 & 13 2015 – Fermentation

Amanda Feifer is the fermentation educator behind the blog Phickle.com. She teaches classes on topics ranging from hot sauce and miso to sauerkraut and kombucha. Her fermentation writing has been featured on The Huffington Post and Food Riot. Keep your eyes peeled (and your vegetables unpeeled) for her upcoming book Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut and More (Fair Winds Press, 2015). Visit her at our booth on Monday & Tuesday, or see her at the main Family Living Stage.

Monday – January 12 

  • Fillmore Container’s Preservation Station booth: Amanda Feifer will offer demos throughout the day, and be available for fermentation questions.
  • Demo times:
    • 10:30 am
    • 5:30 pm
  • Family Living Stage 1-2 pm: Amanda Feifer will share the basics of fermentation and demonstrate how to make sauerkraut.

Tuesday – January 13

  • Fillmore Container’s Preservation Station booth: Amanda Feifer will offer demos throughout the day, and be available for fermentation questions.
  • Demo times:
    • 10 am
    • 4 pm
  • Family Living Stage 1-2 pm: Amanda Feifer will share advanced fermentation techniques.

January 14 2015 – Dehydrating, Pressure Canning, Healthy Meal Ideas

Daniel Gasteiger, top 20 garden blogger, newspaper gardening and food writer, and author of Yes, You Can! And Freeze and Dry it, Too, will share tips and techniques for dehydrating food on Wednesday morning at the Preservation Station.

Robin Joss, popular food blogger, at Big Red Kitchen, and the queen of Mason jar meals will share her secrets for making your own fast, healthy family Mason jar meals. Watch her demos at the Preservation Station on Wednesday, and again on Thursday.

Buy Fresh Buy Local, a subsidiary of PASA, will talk about how to find, choose and appreciate great local foods, and support the farmers and lands which produce them. Jim Switzenberg from the John Wright Restaurant will demonstrate how to incorporate local produce into your meals. Catch this presentation at the Family Living Stage.

Penn State Cooperative Extension will teach the basics of pressure canning, including meats at the Family Living Stage. You can also visit the Penn State Cooperative Extension booth at the Farm Show.

Wednesday – January 14 

  • Fillmore Container’s Preservation Station booth:
    • Daniel Gasteiger Fillmore Container Booth – 9 am-1 pm.
    • Big Red Kitchen demontrations will include Pork meatballs with Chipotle Apple Butter at 4pm, and How to build a Mason Jar Salad at 5 pm.
  • Family Living Stage:
    • Buy Fresh Buy Local and Jim Switzenberg from the John Wright Restaurant  12-1 pm.
    • Penn State Cooperative Extension – How to Pressure Can Meat 1-2 pm.

January 15 2015 – Mason Jar Meals

Robin Joss, popular food blogger, at Big Red Kitchen, and the queen of Mason jar meals will share her secrets for making your own fast, healthy family Mason jar meals.

Thursday – January 15

  • Fillmore Container’s Preservation Station booth: Big Red Kitchen demonstrations throughout the day will include recipes and tips for fast and easy Mason Jar Meals.
  • Demo times:
    • 10 am: On the Go Breakfast Bowls
    • 3 pm: Korean Beef and Rice Bowls
  • Family Living Stage 12-1 pm: Big Red Kitchen will demonstrate How to make your own Cuppa Noodle Soups including,  Chicken Noodle and an Asian Noodle Soup.

January 16 2015 – Canning, Healthy Meal Ideas

Friday – January 16

Buy Fresh Buy Local, a subsidiary of PASA, will return to talk more about how to find, choose and appreciate great local foods, and support the farmers and lands which produce them. Sean Arnold from the Healthy World Café’ will demonstrate how to incorporate local produce into your meals during the presentation at the Family Living Stage.

Penn State Cooperative Extension will teach us everything we need to know about preserving Tomatoes at the Family Living Stage. You can also visit the Penn State Cooperative Extension booth at the Farm Show.

Fillmore Container’s own Lisa Reinhart will offer demonstrations of some of her favorite preserves, throughout the day, at the Preservation Station.

  • Fillmore Container’s Preservation Station booth: Lisa Reinhart will be demonstrating a variety of canning recipes throughout the day.
  • Family Living Stage:
    • Buy Fresh Buy Local and Sean Arnold with the Healthy World Café’12-1pm.
    • Penn State Cooperative Extension – All about tomatoes preservation demo at Family Living stage 1-2pm.

January 17 2015 – Canning

Saturday – January 16

Fillmore Container’s own Lisa Reinhart will offer demonstrations of some of her favorite preserves, throughout the day, at the Preservation Station.

Fillmore Container’s Preservation Station booth: Lisa Reinhart will be demonstrating a variety of canning recipes until 12 pm, including apple jam.

Be sure to check in often, as we’ll continue to post updates about the schedule of demonstrations and availability of special guests. Weather may play a part, but we’ll be sure to post any changes, additions or cancellations on Facebook and/or Twitter. We have some fun giveaways planned throughout the week and will be sharing recipes from our presenters and other fun tips we learn at the show.

Please note all demonstrations are subject to change. If you’re uncertain of the location or if it appears that the Family Living Stage schedule is running behind, check in at Fillmore’s Preservation Station. We will have a daily schedule, and chances are, the demo will be happening there if not on the Family Living Stage.

Use this map to find Fillmore Container, PASA, and  Penn State Cooperative Extension at the PA Farm Show. PA Farm Show map 2015

Giveaway

We will have some great giveaways at the Farm Show.  But, we want our far flung friends, who aren’t able to attend, to have the chance to win something too. One lucky winner will win the fantastic canning kit picturedFarmShow2015GiveawayWords[5]
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We hope to see you at the PA Farm Show!

Pear-Cranberry Conserve with Almonds and Crystallized Ginger

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Our friends at Pomona’s Universal Pectin heard about our book SALE and wanted to share a recipe from their book  Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).

This recipe for pear-cranberry conserve will be the perfect addition to scones on Christmas morning, and it can moonlight on your cheese platter later that day too.

Allison says that the addition of ginger really makes the flavors sing, and the almonds provide a chewy crunch. For the best texture, Allison suggests using pears that are still quite firm so that the pear pieces remain intact when cooked. While unsweetened dried fruit is generally preferable in conserves, it’s very difficult to find unsweetened dried cranberries, so feel free to use the sweetened version if that’s what you have available.

Pear-Cranberry Conserve with Almonds and Crystallized Ginger

Yield: 4 to 5 cupsPear-Cranberry Conserve with Almonds and Crystallized Ginger

Before You Begin:
Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Pear-Cranberry Conserve Ingredients:

2 pounds ripe, firm pears
½ cup dried cranberries
2 tablespoons finely chopped crystallized ginger
½ cup sliced almonds
1½ cups water
½ cup lemon juice
4 teaspoons calcium water
1 cup sugar
3 teaspoons Pomona’s pectin powder

Pear-Cranberry Conserve Directions:

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Peel, core, and dice pears.

3. Combine diced pears in a saucepan with dried cranberries, crystallized ginger, sliced almonds, and the 1½ cups water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 5 to 10 minutes or until fruit is soft, stirring occasionally. Remove from heat. Mix well.

4. Measure 4 cups of the cooked mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water, and mix well.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring pear mixture back to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the conserve comes back up to a boil. Once the conserve returns to a full boil, remove it from the heat.

7. Can Your Conserve: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

Crystallize It!
This recipe calls for crystallized ginger—essentially, slices of fresh ginger root that have been cooked and preserved with sugar. Crystallized ginger is easy and quick to chop, so it’s very convenient in recipes. It’s available at Asian markets and at many natural food stores.

Book Sale
If you’d like more recipes from Allison, check out her book, Preserving with Pomona’s Pectin. Right now, you can save $3 when your $30 product order includes a book! Use code book3 at checkout. *While supplies last.