Good Things to Preserve in Late October

It is a cool, rainy day in Philadelphia. I’m back to drinking hot coffee or tea in the morning, after months of wanting my caffeine doctored with ice. The summer fruits and vegetables are all gone from the markets and have been replaced by apples, pears, cauliflower, and massive bundles of leafy greens.

For many, this change in the season means that it’s time to put the canning pot away. I firmly believe that there’s still plenty to preserve this time of year (and hallelujah for that. I had a busy summer and still have far too many empty jars kicking around the apartment).

Here are some of my favorite jams, butters, pickles, and chutneys that are perfect for autumn preserving.

Pears

I love making jams and chutneys with pears. I am smitten with their slightly grainy texture and delicate flavor. They are good on their own, but also play nicely with any number of herbs and spices.

Pear Vanilla Jam – This is, by far, my very favorite pear preserve. Look for a smooth, small batch approach on the blog next week.
Pear Cranberry Jam – Good on toast, even better with a turkey dinner.
Pear and Chocolate Jam – This version uses bits of a dark chocolate bar and is quite rich. Look for a lighter, cocoa powder-based take in Preserving by the Pint.
Pear Cinnamon Jam – For deepest flavor, use Vietnamese Cinnamon.
Pickled Asian Pears – This recipe is from Karen Solomon’s wonderful book, Asian Pickles. I love them tossed into baby arugula salads.

Apples

Apples are just the best thing ever for a dedicated autumn canner. There’s just so much they can do, including playing a starring role in jams, butters, sauces, and chutneys. Get yourself a half bushel and go to town.

Honey Lemon Apple Jam – It’s bright, sweet, and perfectly spreadable. The secret is that you cook the apples down with the lemon juice before adding the sugar and honey.
Spiced Apple Butter – The slow cooker does all the work for you in this delicious preserve.
Apple Pie Filling – With a couple of pie crusts in the freezer, dessert will practically make itself.
Apple Cranberry Jam – For even more flavor, add a little cinnamon, ginger, and allspice to the cooking jam.
Apple Cider Syrup – Good in a mug of hot tea, great in a bourbon cocktail.

Pickles and Chutneys

Pear Chutney with Dried Cherries and Ginger – This one makes lovely holiday gifts and should always been eaten with aged cheddar.
Grated Fennel Relish – Tangy and herbaceous, this relish is great with roast meat.
Apple Date Chutney – Sweetened only with dates, this chutney is a perfect edible gift for folks who follow low and no sugar diets.
Persimmon and Pear Chutney – Make sure to use the flat-bottomed Fuyu persimmons in this recipe!
Sweet and Sour Pickled Red Onions – This pickle is your secret weapon in the fight against wasted food. They can transform all manner of leftover meat, salad, or side into a fresh, appealing meal.

What are you canning this time time of year? (My most recent fall preserve was this batch of Apple Pear Sauce for October Unprocessed!).

 

Related Posts:

Good Things to Can in Autumn
Ten Ways to Use and Preserve Spring Rhubarb
Canning 101: Air Bubbles in Finished Products