Both of these recipes are from the Ball Canning Book, Anniversary Edition. I made them last year and got rave reviews. So this year I canned them over the summer, and stocked my shelves for gifting. Now if you don't want to can these recipes, they are perfectly fine prepared, stored in a glass or plastic jar, and kept in the refrigerator. Some people are intimidated with canning, so go ahead and make them, just tell the recipient to keep it refrigerated. There are wonderful "heirloom" type jars you can buy with the canning supplies that would be lovely to present these gifts in.
How am I gifting them this year??? I found really cute tall gift boxes, that would fit a wine bottle, and I put one jar in the bottom and baked a mini pound cake to nestle vertically on top. I also, took one of each topping and placed them in a square gift box. With both of these ideas, I have included a small printout of the ingredients and ideas on how to use the toppings. For example, the pineapple topping is delicious over ice cream or pound cake. The praline syrup is a great accompaniment to waffles, pancakes, or ice cream.
5 Cups crushed pineapple in unsweetened juice
4 Cups of sugar
Boil until sugar is dissolved and sauce thickens, about 10 minutes. Ladle into 8 oz canning jars leaving 1/4" headspace and process in boiling water canner for 15 minutes. Yields approx. six 8 oz jars.
***Boil to gelling point if you want to make jam***
2 c. corn syrup
1/2 c. water
1/2 c. brown sugar
1 c. pecan pieces
1/2 tsp. vanilla
Combine syrup and water in saucepan. Add sugar, stirring until dissolved. Bring to a boil; boil 1 minute. Reduce heat and stir in pecans and vanilla, simmer for 5 minutes. Ladle hot syrup into jars, leaving 1/4" headspace. Process for ten minutes in a boiling water canner. Yields 4 half pint jars.
|What is in the box???|
|A sweet note!|
Linking to these parties!