Canning Cookbook- A Ball Blue Book Classic

Fall is in the air. Apples, pumpkins, and pears!! Tonight I needed something to make with a radar full of thunderstorms and no desire to leave the house at all. So I browsed the Ball Blue Book- the canning bible for us home canners and I found an awesome recipe that will use up the few pears I had in the house. I have a case of jelly jars I haven't even opened yet, so I figured, why not?

Pears. Limes. Fresh ginger. Can you tell I have been shopping in the big city? I try to make the most out of every trip to the city so pears, limes and fresh ginger went in the cart last week, and tonight, in the pot! Pear and Ginger Preserves are on the agenda and here is what you will need-

5 1/2 cups chopped pears- I used Bartlett and I did not peel- that's up to you

zest and juice of 3 limes

2 1/3 cups sugar

1 tb fresh freshly grated ginger root

Prepare 6 or 7 half pint jars and hold in hot water.

In a large saucepot combine all ingredients. Bring to boil and simmer until the mixture passes the gel test. Not familiar with the gel test? Put a saucer in the freezer and when a couple drops of the mixture forms a firm gel, it's ready to jar up!

Ladle the mixture into jars leaving 1/4 inch headspace. Fix lids and rings and place in hot water bath. Process for 10 minutes.

How does it turn out? Fantastic!! The color or the pears is subtle and the lime zest adds little green flecks- so pretty! It tastes like heaven!! The ginger, the lime, all of it shines through.This is a must-make!!!

Easy As Pie

Seems like I am on a roll today- a pie roll. With the winter weather outside I should be thinking about baking but the pies I am going to share are so super easy and require virtually no cooking- other than boiling water!

Orange chiffon pie with drained canned mandarin oranges
lining the crust under the filling

My family has loved this particular pie for many years. It's a snap to put together and uses ingredients you can keep in the pantry and freezer and pull out whenever you need a quick dessert. The only "fresh" ingredients you need are the garnishes. I've been making this for so many years I don't even remember where I first saw the recipe or learned to make it. Probably an old magazine, I'm sure. I didn't invent it and don't claim to- it's just an old family favorite.

Lemon Blueberry chiffon pie with blueberries on the bottom

To make this super easy chiffon pie you will need:

Pastry shell (graham cracker or baked and cooled pastry shell)

1 package (4 serving size) gelatin- whatever flavor you like

8 ounce tub frozen whipped topping, plus extra for garnish, thawed

2/3 cup water

Place gelatin in large bowl. Bring water to boil, pour over gelatin.  Stir to completely dissolve. Place bowl in refrigerator and check it often and when it's reached the consistency of egg white fold in the entire 8 ounce tub of whipped topping. Fold in completely. 

Pile mixture into pastry shell and smooth top. Chill at least 2-3 hours. Garnish as desired.

Fresh strawberry chiffon pie

You can also fold in chopped fruit, berries, whatever you'd like to add a special touch. With the many flavors of gelatin on the market these days you can make a simple lemon chiffon or a fun cocktail flavored pie. Be creative!