canning everything in the fridge

August 5, 2013

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Saturday I had a run in with some fruit at the farmer’s market and ended up with more than could fit in my  smallish fridge.

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I found some blueberries, and some lovely ripe yellow apples. I set the apples on the counter in a bowl, and my house started smelling like September…time to throw everything in the pot to jar and fill the pantry.

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I mixed blueberries, a package of frozen dewberries, apples, and the juice and zest of two lemons. I added some sugar, but not too much. I simmered the whole thing for about 20 minutes or so, and then let it sit for a few hours. Then I reheated it, and processed the jars in a hot water bath. Image

I am planning on making fruit tarts with pastry cream in the fall and winter. Nothing like opening a can of fruit dump pouring it into a pie shell and calling it homemade. Very easy later on down the line.

One Response to “canning everything in the fridge”

  1. hiplibby Says:

    Tory I’ve always run into problems finding good canning recipes that don’t require a lot of sugar. Does the lemon zest and juice increase the acidity for preservation here? Thanks in advance!


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