Preserves – More Amazing Canning Recipes!

Let’s get started with more canning recipes. I sure hope you enjoyed the uniqueness of last week’s canning recipes. I don’t think these recipes will disappoint either. All credit is given to the KERR home canning book circa 1943. Enjoy!

Cherry Sunshine Preserves

  • 1-quart sour cherries
  • 4 cups sugar
  • 1/2 cup light corn syrup

PLACE a cup of cherries in saucepan and cover with a cup of sugar. Alternate the layers of cherries and sugar, mixing thoroughly after each addition. Thouroughly mix the corn syrup and bring fruit to boiling point. Boil 15 minutes, shaking the pan occasionally. Pour into a crock* or enamel vessel* and let stand 24 hours, stirring occasionally. This will be much improved if the crock is covered with glass and set out in the hot sunshine for a day, stirring once or twice or turn the cherries over. Pour into sterilized KERR Jars without further heating and seal.

*Let’s quick talk about crocks and enamel vessels. I would be VERY careful about using any “old” crock ( ex:Redwing crocks) or enamel vessels. I would instead choose to use cooking pots that are “non-reactive”, meaning that when you place a liquid (like vinegar- acidic) into a reactive pot, the acid in the item encourages the metals in the pot walls to “leave” and become a part of the liquid. Leaving a metallic taste in your food item.

Non-Reactive cookware:

  • stainless steel
  • enamelware
  • glass

Reactive cookware:

  • aluminum
  • copper
  • brass
  • iron

Here are a few sites you can check into for help with using an old crock or enamel vessel:

Watermelon Rind Preserves

Image by Pexels from Pixabay

SELECT melons with thick rinds. Peel off all green portions, using only the white part of the rind. Cut into small dice. Soak in mild saltwater overnight (1/2 cups salt to 1-gallon water). Remove from the saltwater and cook in clear water for about 30 minutes or until tender. Drain well. For 4 pounds of the melon rind: make a syrup of 9 cups sugar, 8 cups water, 4 lemons sliced, and add 4 teaspoons stick cinnamon, 4 teaspoons cloves (tie spices in a cheesecloth bag) Boil the syrup and spices for 4 minutes before adding the rinds. Add rinds and cook until transparent and clear. Remove spice bag, pour into sterilized KERR Jars, and seal.

-I am going to try this recipe as well. I bet you could use cinnamon candy-like “Red Hots”. Might be fun to serve at Christmas time?!

Next up, some fun tomatoes recipe and it is VERY unique, at least to me. I have NEVER heard of Tomato Butter. Get set for an interesting recipe!

Tomato Butter

Image by LoggaWiggler from Pixabay
  • 4 quarts stewed tomatoes
  • 7 cups of light brown sugar
  • 1 tablespoon ground cloves
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice

COOK very slowly until thick. Pour into sterilized KERR Jars and seal while hot.

Pear Butter

Image by Couleur from Pixabay

WASH pears. Do not peel. Slice. Add small amount of water to start cooking. Cook until very soft. Press through colander. To each cup pulp add 1/2 cup sugar. (Spices may be added.) Cook to a paste, stirring frequently to prevent burning. Pour into sterilized KERR Jars and seal while hot.

Peanut Butter

Image by Couleur from Pixabay
  • 4 quarts Virginia peanuts
  • 2 quarts Spanish peanuts
  • 8 teaspoons salt

ROAST peanuts uniformly brown.- Side bar, here is an article and a great tutorial on how to roast peanuts:

Cool, remove red skins and tiny hearts. Use a nut grinder or finest blade of food chopper to grind peanuts. Add salt and grind 2 or3 more times until the mixture does not feel grainy between the fingers. Pack closely into clean KERR Jars, filling to within 1 inch of top. Put on cap, screwing band firmly tight. Process in water bath 60 minutes at simmering temperature (180° F.) The Virginia and Spanish peanuts must be mixed to prevent too much oil in butter. Make butter often rather than making a supply for several months.


AFTER straining the fresh milk allow it to stand until animal heat disappears. Pour into clean KERR Jars to within 1/2 inch of the top of the jar. Put on cap, screwing band firmly tight. Process in pressure cooker 10 minutes at 10-pound pressure, or 60 minutes in a water bath.

And last, but certainly not least is this unique dandy… BRAINS. Enjoy


Image by Ulrike Leone from Pixabay

SOAK in cold water to draw out the blood. Remove membranes. Sear in hot fat. Season to taste. Pack into clean KERR Jars to within 1 inch of top. Add 1 or 2 tablespoons of the pan gravy. Put on cap, screwing band firmly tight. Process in a pressure cooker, 60 minutes at 15 pounds; or water bath 180 minutes.

Friends! Won’t that be something? Canned brains at Christmas! I bust a gut at the “Season to taste.” There isn’t enough seasoning in the world that would get me to eat brains. No sir! I hope you enjoyed this “little taste” of the KERR home canning book circa 1943.

Till next time, here is to good food, good friends and a canned brains free life!

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