Photography by Naam Pruitt
Canning is one of my favorite summer pastimes, because I’m able to preserve homegrown or locally grown summer produce at its peak and enjoy it later. I’ll spend the entire day canning, so I can make batches of different jams and preserves. This week, I made mango ginger butter, tomato jam, pineapple lime preserves—things you can't find in stores.
If you're new to canning, I recommend starting in a small batch. Follow good, reliable recipes from an experienced friend or reputable cookbook. (You'll likely make a few errors along the way, but you can make adjustments next year.) You only need a few jars with new lids, a large canning pot—which usually comes with a jar-lifter, funnel, and maybe a few extra necessaries—and a recipe.
Pineapple Lime Preserves
• 1 ripe pineapple, peeled and cored
• 6 tablespoons lime juice
• 5–6 cups sugar
• 6 ounces low-sugar pectin
Boil jars in canning pot for 10 minutes. Turn off heat, but keep jars in pot until ready to fill and add their lids.
Cut pineapple into chunks, and pulse inside food processor until finely chopped. Place chopped pineapple into a Dutch oven or a 6-quart pot. Bring to a boil for 10 minutes over high heat. Stir in lime juice and sugar. Stir constantly while bringing back to a boil for 1 minute. Remove from heat, and stir in pectin. Skim off and discard any foam.
Remove from hot water. Fill the jar using a funnel, leaving 1/4-inch head space. Ensure that the rim of the jar is clean by wiping it with a damp paper towel. Use a wooden chopstick to remove any air bubbles. Close the lid, and screw until tight.
Place the filled jars into canning pot over rack. Immerse the jars in water, and bring it to a rolling boil. Process for 10 minutes.
Remove jars from water, and let stand for 24 hours before opening. Keep in a dark, cool place for up to one year. Makes 8 half-pint jars.
