Category Archives: Canning



Last year, I purchased a raspberry and blackberry plant.  I also dug up several wild blackberry plants and  planted all of them in a nice neat row.  This year has yielded enough blackberries to make several pints of jelly and some juice to make blackberry lemonade and blackberry cupcakes.

I have Blackberry, Vanilla Blackberry, and Jalapeno Blackberry Jelly pictured above.

If you have access to blackberries and would like to make some jelly, check out the recipe below.

I thought all jelly recipes were the same since each state not to adjust the amount of sugar, water, pectin, etc.  I usually just use the Ball Blue Book for all canning but have recently started using the packet instructions that come inside of my sure-jell.  It gives instructions for smaller batches and works perfect for me.





It’s not even May and I’m already canning pickles and putting peaches in the freezer.  I have never had cucumbers ready this early in the year but this mild winter has been great for the plants.

The first plants I put in the garden was cucumbers and I have been harvesting them for a couple of weeks.  I only have four plants producing  but they are producing more than we can eat so I decided it was time to pull out the canning supplies.

Alicia, from Simple words by A, gave me a jar of pickles last year and they were amazing.  When I asked about her recipe, she told me she used Mrs Wages’ Kosher Dill Pickle Mix.  

I have been making dill pickles for years and had never used a mix but her pickles were so good that I made a trip to Walmart yesterday to get a bag of Mrs Wages’ Pickle mix.  I love that you can make small batches at a time and store the leftover liquid in the refrigerator.

If you are interested, here is what you will need with this mix:  Mrs. Wages Kosher Dill Pickles Quick Process Pickle Mix, 6.5 OZ

  • 9-11 lbs pickling cucumbers (I do small batches so you don’t worry if you don’t have enough – You can make your pickles as you harvest your cucumbers)
  • 3 1/3 cups white distilled vinegar
  • 7 1/3 cups water
  • 1 pouch Mrs. Wages’ Kosher Dill Pickles Mix


blueberry jam

I love blueberries and I love making jams and jellies so when I get blueberries, some will go into the freezer and some will be canned.

I must confess that though I love making jams, I don’t really eat a lot of it for breakfast.  I do however, use my jams in recipes like muffins and cupcakes.

I usually use my old Ball Blue Book of Preserving for my canning recipes and that is where this recipe for Blueberry Jam comes from.  I did however, add lemon juice because I like to add a little tartness into my sweet jams.


  • 9 cups of crushed Blueberries
  • 6 cups of Sugar
  • 3 Tablespoons of Lemon Juice



Pear Preserves with Vanilla & Cinnamon


pear preserves (556x800)

I’m having Deja vu as I sit staring at a bowl of beautiful pears.  I have had an abundance of fruit this year and I constantly find myself staring at bowls of fruit contemplating what I want to make with them.

The recipe I’m sharing in this post is for pear preserves.   I used the peelings from these pears to make the pear honey and it turned out amazing.   I will be posting the recipe for that later.

This recipe turn out so great that I decided to make some apple preserves using the same recipe.  You can check out my Apple Preserves recipe here.


Cinnamon ~ Vanilla Apple Preserves


apple preserves_edited-1 (800x627)

The pear preserves I made tasted so great that I decided to use the same recipe for my Cinnamon Vanilla Apple Preserves.  The only changes I made was to add less sugar.  I made three batches making the first batch exactly like the pears and decreasing the sugar on the second and third batches.  The apples I used were sweet and didn’t need all of the extra sugar.  My advise would be to start with less sugar and do a taste test adding sugar as needed.


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