I remember watching my grandma do all of her canning when I was little. She would get up at the crack of dawn and work at it all day. I remember telling myself “no thanks”. Then I came across recipes for lazy canning girls like me, or busy ladies that just don’t have the time for it. Now keep in mind,because you don’t have to do them for a million hours, there are some downsides. These recipes aren’t shelf life stable. You have to keep them in your fridge or your freezer. Don’t forget that. These are also small batch recipes. So why not try this super easy approach to preserves. You’ll love the results.

Sesame-Coriander Cucumbers

Ingredients
1. 8 mini cucumbers.
2. 2 500 ml Mason jars, washed and dried.
3. 2 snap lids and rings, washed and dried.
4. 1/2 tsp chili flakes.
5. 2 tbsp sesame seeds.
6. 1/2 cup white vinegar.
7. 2/3 cups water.
8. 1 tbsp whole coriander seeds.
9. 1 tbsp kosher salt.
10. 1 tsp black peppercorns.
11. 1/2 cup rice wine vinegar.

Directions
1. Wash cucumbers and cut lengthwise into quarters. Pack into jars and sprinkle chili flakes on top.
2. Place sesame seeds in small sauce pan and set over medium heat, stir often for about a minute or until they are lightly toasted. When toasted, immediately add vinegars and water. Stir in coriander seeds, salt and peppercorns, bring to a simmer. Pour over cucumbers leaving 1/2 inch gap from rims. Seal tightly with lids and rings. Pickles will keep well in fridge for two weeks.

Gingered Pear Chutney

Ingredients
1. 6 ripe yet firm pears, peeled and cored.
2. 1/2 cup apple cider vinegar.
3. 1/2 cup golden raisins.
4. 1/2 cup pure maple syrup.
5. 2 small shallots, finely chopped.
6. 1 cinnamon stick.
7. 1 tbsp finely grated fresh ginger.
8. 2 250 ml mason jars, washed and dried.
9. 2 snap lids and rings, washed and dried.

Directions
1. Finely chop pears. Place in a small saucepan along with remaining ingredients. Set over medium heat. Simmer occasionally for about 40 minutes, or until softened and most of the liquid has been absorbed. Remove and discard cinnamon stick.
2. Spoon into jars, leaving 1/2 inch from rim. Seal tightly with lids and rings and let cool completely before refrigerating. Chutney will keep well in fridge for 7 to 10 days.

Five-Spice Cranberry Chutney

Ingredients
1. 4 cups cranberries.
2. 1/2 cup white wine vinegar.
3. 1/2 cup golden raisins.
4. 1/2 cup pure maple syrup.
5. 2 small shallots, finely chopped.
6. 1 tsp five spice powder.
7. 2 250 ml mason jars, washed and dried.
8. 2 snap lids and rings, washed and dried.

Directions
1. Stir together all ingredients in a small saucepan over medium heat. Simmer for about 25 to 30 minutes, or until most of the liquid has been absorbed. Reduce heat to medium-low towards the end of cooking.
2. Spoon chutney into jars, leaving 1/2 from rim. Tightly seal with lids and rings. Let cool completely before refrigerating. Chutney will keep well for 7 to 10 days in the fridge.

Blackberry-Lime Jam

Ingredients
1. 1 pouch 45 g freezer jam pectin.
2. 1 1/2 cups granulated sugar.
3. 4 cups crushed blackberries.
4. 5 250 ml mason jars, washed and dried.
5. 5 snap lids and rings, washed and dried.
6. 1 to 2 limes, zested.

Directions
1. In a large bowl, whisk pectin with sugar and 1 tsp lime zest. Add crushed blackberries. Stir for 3 minutes and stir into jars. Leave 1/2 inch gap from rims. Seal tightly with lids and rings. Let stand until thickened, about 30 minutes. Jam will keep well in fridge for up to 2 weeks or in the freezer for up to 2 months.

Nectarine-Vanilla Jam

Ingredients
1. 1 vanilla bean.
2. 1 pouch 45 g freezer jam pectin.
3. 1 1/2 cups granulated sugar.
4. 1/2 tsp ground cardamom.
5. 3 1/2 cups finely chopped, peeled and pitted ripe nectarines.
6. 4 250 ml mason jars, washed and dried.
7. 4 snap lids and rings, washed and dried.

Directions
1. Using a small knife, cut a slit down the length of the vanilla bean. Scrape along the outside of bean, releasing the seeds. Open bean then scrape out seeds. In a large bowl, whist together pectin, sugar, cardamom and vanilla seeds. Add chopped nectarines. Stir for 3 minutes. Spoon into jars, leaving 1/2 inch gap from rims. Seal tightly with lids and rings. Let stand until thickened for about 30 minutes. Jam will keep well in fridge for up to 2 weeks, or in the freezer for up to 2 months.

Variations

Dilled Beets

Cut 4 boiled and peeled medium sized beets into wedges. Pack wedges into 2 washed and dried 500 ml mason jars along with 10 sprigs of dill. Sprinkle with 1 tsp chili flakes. In a saucepan, heat 1 cup of white vinegar, 1/2 cup water, 1 tbsp kosher salt and 1 tsp peppercorns until hot. Pour over beets, leaving 1/2 inch gap from rims. Seal tightly with washed and dried lids and rings. Will keep well in fridge for up to 2 weeks.

Spicy Cilantro Beans

Fill a lot with water and bring to a boil. Add 1/2 pound trimmed green beans. Cook for 3 minutes, then plunge into ice water. Drain well. Pack into 2 washed and dried 509 ml mason jars along with 10 sprigs cilantro. In a saucepan, stir together 1 1/4 cups each white vinegar and water. Add 1 tsp peppercorns and set over medium heat. Simmer until hot. Pour over beans, leaving 1/2 inch gap from rims. Seal tightly with washed and dried lids and rings. Will keep well in the fridge for up to 10 days.

Ginger-Honey Carrots

Wash, peel and trim tops from 2 bunches of carrots. Cut into strips. Pack into 2 washed and dried 500 ml mason jars. In a small saucepan, stir together 1 cup of each white vinegar and water, 6 thin slices of peeled ginger, 2 tbsp liquid honey, and 1 tbsp kosher salt. Set over medium heat. Simmer until hot. Pour over carrots, leaving a 1/2 inch gap from rims. Seal tightly with washed and dried lids and rings. Will keep well in fridge for up to 10 days.

Now with these canning recipes, you can wow everyone with your preserve expertise. It can be between you and I that you didn’t have to stand over a stove for six hours to get the job done.

xo Stephanie