Dill Pickle Chunks with Garlic

Dill Chunks a great way to use left over pickling cucumbers.
I use a jar of these at parties. Sometimes people do not want a whole pickle so this is the greatest way for them to taste you creation

It has been such a great idea. I noticed that many people who thought they did not want a whole pickle (Could not quite understand) grab a toothpick an try them. Also it is so nice to have a small bowl of these pickle chunks to go with just a bite of cheese.

This combo goes well with crackers and cheese. One of our BBQ's I chopped up a jar of them and everyone used it on their hamburger and hot dog's.


8 pounds of pickling cucumbers
48 garlic cloves 5 to 6 per jar
1/4 cup of sugar
1/2 cup of canning salt or Kosher Salt
1-2 quarts of vinegar
1 quart of water
1 tablespoon of mustard seed
3 tablespoons of pickling spices
Fresh green or dry dill (1 sprig per jar)

Combine your sugar, salt, vinegar and water in a large stainless steel pot.  Add your pickling spices to your brine in the pot and simmer for 15 minutes. I just realized with all the pictures I take and I take a lot. I have none of brine, huh what a funny thing!

While your brine is simmering chop your cucumbers into bite size pieces.

Pack your cucumber's chunks, garlic cloves and dill into the sterilizer jars, leaving a 1/4 inch of head space.

Ladle hot liquid into jars and again leaving the 1/4 inch head space. 

Some jar's get hot pepper's !

Remove air bubble. Wipe the rim's of all your jar's. 

Adjust two piece caps.

Process for 15 minutes in a hot water bath. Carefully remove the jars from the water-bath. Let your jar's cool completely then remove the twist part of the cap. Clean you jar's and store in a cool dark place. Do not store your jar's with the twist part of the cap on and make sure you store "Clean" jars.

The longer they sit the richer the taste of the garlic. Let them sit for at least 2 week.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.    


Why do I store my jar's without the twist ring

Removing the ring/twist portion of the top's of your jar that your preserves are in that is a great question.

So very important !

The picture to the left shows you a jar with the ring/twist on and with the ring/twist off.

 I am going to tell you a few thing's I personally noticed when this is NOT done.

First and most important when you give any of your preserve's as a gift or for sale you "must" have removed the twist. Let the person know once they open the jar they can replace it.

I have gotten jar's with the twist on that had a chip of glass because the rim of the jar was knocked during travels/storage. This chipped small piece of the glass once the jar is opened is released into the ingredients.

Second is that there could be some of the ingredient's that stayed on the rim and the twist not removed keep it there and it spoiled.

Bacteria my friends not good! 

Always once your jar's have completely cooled remove the ring/twist from the jars and rinse the jars in warm soapy water to clean anything that may have been in the water-bath. Dry and store without the rim/twist.

Plus you will always have available rim/twist
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. 
Please consult your local Center forHome Preservation for additional information and available classes.


Blackberry-Meyer Lemon Marmalade

Blackberry Jam with Meyer Lemons and Sweet Little Clementine Oranges this is such a delightful combination. I love the bitter tang of fresh blackberries and with the combo of citrus this is one sweet and tart jam. I love making jams jellies not so much. I think that you need the texture of the fruit to enjoy the taste.


4 Meyer lemons and tow Clementines or juicy oranges =  2 cups pulp
1 Meyer lemon and One Clementine orange thinly sliced
3/4 cup of water and 3/4 cup lemon juice
1/8 teaspoon baking soda
4 cups blackberries
1 packet pectin (optional)
5 cups of white sugar

This will yield you 8 to 10  8 oz. jars of jam. It is a good idea to have all your ingredients cut and measured out prior to starting. This makes the jam making process so much easier and fun. xoxo

Wash and clean all your fruit prior to starting. Cut the clementines and Lemon into thin slices and quarter the slices. You will use these in your jam after they have cooked for a while.

 Place your slices, water, lemon juice into the pot you will use to cook the jam.  Bring to a soft boil add the baking soda and reduce to a simmer for 15 minutes this will soften the peel for your jam.

If you want to learn how to cut and section your citrus go here. It is so easy to do once you get the hang of it. Chop the remaining lemon and clementines into quarter's. Please do not be to picky the bit of rind and pit you may miss will add to the flavor and all marmalade's have texture. Marmalade = tangy

Now in the original pot you have your slices simmering, add your blackberries and citrus.  Keep this at a soft boil and let the blackberries break down. I use a potato smasher to get the consistency I like in my jam.

My jams are thick and when you spread them on to a piece of toast there is always a nice combo of jam to fruit. In my humble opinion there is nothing more delightful then a nice chunk of fruit to bite into when eating warm buttered toast.

Bring your mixture to a rapid boil one you cannot stir down. Add your pectin mixture and stir back up to the rapid boil. Now add the sugar and bring it back up to a boil yes that can not be stirred down. You will have a small amount of foam on the top. This you will skim off prior to filing the jars.

 Turn off the heat and get your jar's ready to fill. Fill the jars to 1/4 inch from the top. Wipe the rims clean and cap them putting the screw the band onto the top. Give the jar's a 15 minute water bath. Once done remove and let them cool completely. Once cooled remove the bands, wipe clean and store in a cool dry spot.

Once cooled the fruit should be evenly distributed mine you see is a little citrus heavy as I wanted. I added a bit more citrus then the recipe called out for. Lemon head I am.

Always be safe and follow the rule


Whole Plum Jam (No Peeling)

Plum Jam with little or no work . Impossible you say ! Not anymore. I searched the website and with the help of Natashas Kitchen we have a no peeling Plum Jam. Natasha's was a bit more work but with a bit of boiling and cooking which she did over a 2 to 3 day period. Personally I do not have 2 or 3 day's to stir any jam.

I spent a few hours and a box of pectin and this jam was heavenly. And in one afternoon no less. This is simple and absolutely beautiful. Let's get started

You will get approximately 8 to 10 half pint jars.


3 pounds of plum
1/4 cup lemon juice
4 cups of sugar
3 whole cinnamon sticks (personal choice) optional
1 box of powder pectin

Clean your plums and take out the stems. Remove any brown spots on the skin. Plums do sometimes have brown leather like spots on them and are easily removed with a sharp knife. Take your plums split them and take out the pits.

 Once the plums are pitted place them into a large bowl. Cover the plums with 2 of the 5 cups of sugar and coat them until tossing and turning until the sugar dissolves.


If you would like to you may chop you plums parts smaller if needed. I like mine to dissipate as they cook and use a immersion blender to thin them out in the final cooking time

You have a smooth syrup texture covering the plums halves and a lovely syrup on the bottom of the bowl.

Let this mixture sit for 40 minutes it allows the sugar to dissolve even more. Get a large stainless steel stock pot to cook your plums. You will be cooking them over the next 3 hours. Slow and steady.

Once the plums have soaked up there sugar pour them into your stock pot and simmer to a rolling boil. Keep an eye on the mixture and stir often. Next add you box of pectin and bring back to a rolling boil.

If your plums have not broken down the the size you would like them take an immersion blender and run it through slowly don't pulverize it. We love chunks of fruit in our jam's. That is the beauty of Jam's.

Once you have the right consistency bring it back up to a rolling boil add the last 3 cups of sugar. Have your jar's and water-bath ready to process the jam. Take the pot off the heat skim the foam and fill you jars ¼ inch from the top. Wipe the rims of your jars clean. Do make sure you prep your lids.

Add cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night. Prior to storing the jars remove the twist part of the lid, make sure the jar's have sealed. Wipe your jars clean there is nothing worse than opening a jar and having it all sticky. EUUU

Store in a cool and dry place . Remember to remove the bands when storing.
 Replace once you have opened the jar. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes


Canarella Summer Giveaway

 Well it has been a while since I have done a giveaway and it is about time! What do we have here?

Ok look to the right of this post. See where it say's Summer Giveaway Link ? Enter there just run you mouse over the words. Get it? Problem Email me at Canarella@sbcglobal.net

Good Stuff

The Ball Blue Book guide to preserving.
This is a 128 page book by the Ball Company that will be your go to for all thing's preserving.

Mine has post-its highlighters and sticky messy pages. I have had it for over 15 years and would be lost without it.

It is beautifully illustrated. This book cover everything from Jams, Jelly, Pickles. Tips Tricks and How to's.

 A box of Kerr regular mouth lids. We always need lids. A box of the ever famous tattler reusable wide mouth lids. If you have not tried these it is time.  I only discover them 3 year's ago but just love them.

 And yes last but not the least a jar of my ever so famous, Blue Ribbon winner Boysenberry Jam. 

 Good Luck and have fun. Please Email me with any questions you may have at Canarella@sbcglobal.net.

Way's to get entered. Join as a follower to this website, Tweet the giveaway and start to follow us on twitter. Get your friends to like our FB page at Canarella.

Entries must be within the United States for shipping ! ;-)


Strawberry Jam

Strawberry Jam this is an original and you can not go wrong. It only took me 7 years to get back to the basic jam's. This last week I have made plain jam's. Plain ole Strawberry Jam. These are really the best and most loved and anyone can make them.


The ingredients are simple with this I just followed the Ball Blue Book a classic book to always have on hand. I have over 30 preserving and canning book's . I rummage through them all and in the end  this is the book I always seem to end up in.

At the end of the ingredients I am going to give you a few of the things I add to help make it even better. To ensure a gel point you have the option to add a package of powder pectin. Your choice. 

Ingredients for Disappearing Jam

9 cups of crushed Strawberries
6 cups of  sugar.

My options: I add a little less than 1/4 cup of lemon juice. Also,  if it does not gel I add some powdered pectin. It is OK to do this prior to filling your jars. Just bring it back up to a rolling boil and add the pectin. Keep it at a rolling boil for about 3 minutes to ensure the pectin is evenly distributed. You are going to find your own tricks for your jam.

Combine berries and sugar into a large stock pot. Bring the ingredients to a boil slowly and keep stirring until the sugar has dissolved.

I use a potato masher to crush the berries to the consistency I like. I do enjoy a nice piece of berry in my bite of jam.

 Now bring it up to a hard rolling boil. Keep this going you want a boil you can not stir down. Stir and stir more.

Once you have reached your gel point 220 turn off the heat and let the jam sit for 5 minutes. I do this with all my berry jams it help to get the fruit to evenly distribute once they are bathed.

Ladle the jam into the jars leaving a 1/4 inch of head space. Wipe the rims. Cap and water bath process for 15 minutes.

 How did we go from this to that ...

Sounds like a new hit song.

This is one way to enjoy your jam with cheese and cracker's. Oh Yes Mama!

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes


How to Know if your Jam Set?

Getting your jam to set is really a hit and miss. I had found when I first started to make jam's that some set better than others. Here are some of the encounters I had

Some set
Some set like concrete
Looks like syrup to me
Some use pectin
Some do not use pectin
Monday the same jam set but not Wednesday
The temperature was perfect but the jam did not set
I had to use more pectin

The list goes on and on and I can only tell you you can go to a million websites on jam and even get an expert's opinion but this is something you are going to learn as you go. Any jam that does not set can become a wonderful syrup and your guest will never know. 

The reason can go from the size of your pan, amount of sugar, the temperature and timing.  Here are some tips on how to get your jam to set.

* The 1st and easiest way to see if your jam has set is the plate test. It cost you nothing! Take two to three small saucers and put them into the freezer prior to starting your jam. Prior to filling your jars, take the saucer out of the freezer and plop a dabble of jam onto the saucer let is sit a minute. If it is gooey and jam like you did it. If it is still like syrup cook it for a little longer.

* Make sure your pot you are making you jam in is large a large stock pot. And make sure it is 
 able to have high sides and wide you want to keep that rapid boil that you can not stir down and evaporation is key to good jam.

Temperature is key and the one way I always cook my jam. I use a candy thermometer. I do not recommend using a meat thermometer. And no not the one you use for a common cold. Funny Jammer!

This subject is a long one but I am doing my best to keep it simple for you. It is a learning curve that can throw you any time. Not all jam's set alike. Go with the flow and do not let anything stop you. xoxo