Canning and Preserving | Edible Paradise

Learn all about canning and preserving. This section covers perserving and making cheese; chutneys, relishes, fruit butters; flavored vinegers, jam, marmalades; and pickling and Fermentation.

Cranberry Chutney

Chutneys, Relishes and Fruit Butterscranberry, cranberry chutney, thankskiving

Serve this chutney with roast chicken, turkey, or pork. It’s especially nice delicious for turkey sandwiches. We like it as a nice change from the usual cranberry sauce served at Thanksgiving. INGREDIENTS: 2 cups water 1 cup sugar 1/2 cup cider vinegar 1 medium onion, chopped 1 large garlic clove, minced 1 teaspoon cinnamon 1/4...

Spicy Persimmon Butter

Chutneys, Relishes and Fruit Buttersfuyu, persimmon butter, persimmons

This is a tasty (and easy!) way to use Fall persimmons. Use this spicy spread like jelly or apple butter — it’s especially good on toasted homemade whole-wheat bread or scones. INGREDIENTS: 20 ripe Fuyu persimmons, peeled and coarsely chopped 1 large lemon, juiced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup honey...

Quince Chutney

Chutneys, Relishes and Fruit Butterschutney, quince, quince chutney

INGREDIENTS: 8 cups peeled, cored, diced quinces 3/4 cup orange juice, freshly squeezed (with pulp, seeds removed) 2 tablespoons lemon juice, freshly squeezed 1 teaspoon lemon zest 2 teaspoons orange zest 1 medium onion, finely chopped 2 cloves garlic, crushed 1 cup golden raisins 1 cup raisins or currants 3 cups brown sugar 1 1/2...

Feijoa Chutney

Canning and Preserving, Chutneys, Relishes and Fruit Butterschutney, feijoa, feijoas, pineapple guava

Feijoas are also known as pineapple guava. You’ll find them at our farmers’ markets in the early fall. INGREDIENTS: 24 feijoas, washed 1 cup apple cider vinegar 2 cups sugar 6 onions, diced 2 large apples, grated 1/2 cup golden raisins 1 tablespoon hot curry powder 1/4 – 1/2 teaspoon cayenne pepper 1 tablespoon sea...

Apple Butter

Chutneys, Relishes and Fruit Buttersapples, canning, spple butter

INGREDIENTS: 12 lbs. apples 2 cups apple cider 4 cups sugar 4 teaspoons cinnamon 2 teaspoons allspice 1 teaspoon cloves METHOD: Wash apples and remove stems. Place apples in a large kettle, cover with water, and bring to a boil. Reduce heat and simmer until the apples are tender. Drain. Puree apples using a food...

Pear Ginger Jam

Jams, Jellies, Marmaladesginger, ginger pear jam, jam, pear ginger jam, pears

This is a delectable jam for toast or scones – and equally delicious drizzled on goat cheese for an appetizer with crackers or fruit. Glaze turkey burgers during the last minute of grilling with a brushing of jam. INGREDIENTS: 4 cups pears (about 8 or 9 pears), peeled, cored and chopped into 1 inch pieces...

Crock Pot Apple Butter

Chutneys, Relishes and Fruit Buttersapple butter, apples, crock pot apple butter, homemade apple butter

Make apple butter while you sleep? Yup! Start this apple butter before you go to bed and you’ll wake up to the delicious smell of fall in your home! You can finish the last steps of the apple butter in the morning. Apple butter is great on scones, biscuits, muffins, or pork chops. INGREDIENTS: 6...

Red Onion Jam

Chutneys, Relishes and Fruit Butters, Relishescondiments, confit, onion confit, red onion jam, red onion marmalade, red onions

Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages. INGREDIENTS: 1 1/2 quarts chopped rhubarb (or 1...

Southern Pickled Peaches

Pickling and Fermentationpeaches, pickled peaches, spiced peaches

Pickled peaches are an old Southern favorite. They’re great added to salads or served as an accompaniment with grilled meats or a Sunday supper pork roast. INGREDIENTS: 4 cups sugar 1 cup white vinegar 1 cup water 15 whole cloves 4 – 4 1/2 pounds fresh peaches, blanched and peeled, cut in half and pitted...

Pickled Beets

Canning and Preserving, Pickling and Fermentationbeets, how to can beets, pickled beets

This recipe was given to me many years ago by an elderly farmer’s wife and has been one of my ‘must-do’ yearly canning recipes. If you have a large number of beets, just keep repeating brine until your beets are all gone! Enjoy!” — SHARON HOWARD INGREDIENTS: 10 lbs. fresh small beets, stems removed 2...