Belle Jar Canning

for the passion of preserving food


Pear Ginger Chutney… Definitely Fall Here

Hello fall, full tilt! What beautiful colours abound.¬† Rumor had it the incredibly wet, soggy, dripping weather we’ve had forever¬† was going to end the show on fall this year, and maybe it’s a little less bright than usual, but my eyes are little older too, still beautiful to me. Though, I do wish for a solid week of sun .

Fall means Apples and Pears and Cranberries, oh my! (and Pomegranates, if you’re somewhere other than here).¬† I taught a class last Sunday to a wonderful group of people, we made Pear Ginger Chutney and did canning 101. I advertised this class waaay in advance, knowing pears would be in, peaches out, and mulled over a recipe for a good too-long-of-a-while and finally made it (up) last week, 5 days before the class. I went 50 minutes north west of me to find NYS locally grown Bartlet pears, since I tend to leave skins on fruit, Bartlet and D’Anjou were my first choice, and knew they had to be grown somewhere in the Hudson Valley.

Pear Ginger Chutney still life

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