In the Kitchen - Preserving

This morning I was able to get a little of the canning done that I had hoped to do yesterday.

First I made Brandy-Pecan Sauce. Above are the ingredients. Only thing missing is water.

Toasting the pecans in unsalted butter over low heat until they absorbed all the butter and developed a rich, nutty aroma. Once troasted set pan aside. Then mix the rest of the butter, water and brown sugar in a saucepan and dissolve the sugar well. Then cook over medium heat until slightly thickened, 3 to 4 minutes. Add the spices. Then add the brandy and cook, stirring constantly until reduce to a medium syrup, about 5 minutes. Then stir in the pecans and cook 2 more minutes and remove from heat. Fill jars.

Place in a water bath for 10 minutes.

Finished product. This smelled rich while cooking. I think I may have cooked my syrup too long though. It may be a heat in the microwave before using. Over ice cream? Heart be still!

Next I made Pineapple Upside-Down Topping. The drained heavy syrup from the crushed pineapple and brown sugar brought to boiling after the sugar fully dissolved.. (Note: Try finsing fruit in heavy syrup anymore. I was able to find chuncks of pineapple in heavy syrup. I drained to cans of crushed pineapple to see how much juice there is in the cans. Then I measured that amount of drained heavy syrup from the pineapple chunk cans, and continued. I put the chunks with the pineapple juice in the fridge for another use.)

Simmering for 5 minutes.

Then add the crushed pineapple, bring back to a boil, reduce heat and simmer for 2 more minutes. Remove the pan from the heat and add in the rum if using.

Lids in boiling water.

Filling the jars with pineapple topping, leaving 1/2-inch headspace.

In the water bath for 10 minutes.

Finsihed product. This was so easy to make and smells heavenly when cooking. Looks beautiful in the jars as well.