Canning

Back to work tomorrow and i canned 3 different things this week !! I made a Pear/Pineapple honey, Pickled Red onions and Pickled Garlic........busy.busy.busy.

Pear/ Pineapple Honey
3 lbs Pears (peeled,cored and chopped)
5 1/2 Cups Sugar
1 8oz can crushed Pineapple in juice
1Tablespoon Lemon juice

Bring to a boil
cook on medium for 3hrs
1/2 inch room for head space
Process for 10 min in water bath

Pickled Garlic

1/2 jar fill with garlic cloves
sliced  red peppers
red onions
1/2 jar fill with distilled vinegar 1/4 water
30 peppercorns
3 dried chilies
2 bay leaves
few sprigs of rosemary
1/2 inch from top
water bath can for 10 min

Pickled Red Onions
use stainless steel pot & wooden spoon ( if you use something else the onions will come out blue or purple)
YOU CAN SERVE THESE WITH OLIVE OIL AND GOAT CHEESE OR A SHARP CHEDDAR
4 Cups  distilled vinegar
2 Cups sugar
1 teasp cinnamon
1 teas cloves


1 teas allspice
2 dried chilies
2 bay leaves
20 peppercorns
1 1/2 lbs Red Onions

Combine all but onions in large stainless steel pot boil 
slice onions 3/8 inch (Separate  into rings)
Boil 1/3 of onions at a time for 30 seconds (push down with spoon)
remove onions put on a plate (3 separate plates) and cool down 100percent
do the same 2 more times
store in brine ( let it pickle in jar for 2 weeks)