sustainable cooking

Make Your Own Breadcrumbs from Old Bread – Easy, Quick, and Sustainable

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Did you know that you can make your own breadcrumbs from old bread in less than five minutes? It’s one of the easiest ways to reduce food waste — and at the same time you turn scraps you might otherwise throw away into something surprisingly useful. From the last crusts at the bottom of the bread bag to that half-dried piece of baguette left over from a barbecue: all of it can be transformed into wonderfully crisp homemade breadcrumbs.

You can even pulse the bread a little less to create a coarser, panko-style texture. This type of breadcrumb gives dishes a lighter, crunchier bite and works beautifully with fish, meat, vegetables, and so much more.

Why Make Your Own Breadcrumbs?

Making your own breadcrumbs is simple, fast, and sustainable. You give stale bread a second life, and you’ll never have to buy a store-bought bag again. On top of that, homemade breadcrumbs keep for months when stored in an airtight container — perfect for keeping a small supply ready to use whenever you need it.

Have specific dietary needs, such as gluten-free or low-sodium cooking? When you make breadcrumbs yourself, you have full control over the ingredients. You can choose bread that fits your diet, ensuring you always have suitable breadcrumbs at home.

Which Bread Works Best for Homemade Breadcrumbs?

Almost anything goes! But not all breadcrumbs taste the same. Whole-wheat bread produces crumbs with a slightly nuttier, heartier flavor, while white bread gives a lighter, neutral breadcrumb that blends into almost any recipe. Stale sourdough offers extra aroma and an even crispier result. Even leftover baguette, Turkish bread, or pita can be used. Each type of bread adds its own character to the final crumb. Try experimenting with different varieties — you’ll be surprised by how much the flavor and texture can change simply based on the bread you choose.

How to Make Breadcrumbs: The Recipe

What You Need

  • Dry bread (any type works)
  • Blender or food processor
  • Airtight storage jar

Instructions

Dry the Bread

Cut your (older) bread into large chunks. For the best results, the bread should be completely dry. If it still feels soft, let it air-dry a bit longer, place it in a low-temperature oven for a few minutes, or use a food dehydrator. The drier the bread, the more evenly it will crumble.

Into the Blender

Cut the bread into rough pieces and fill your blender or food processor to about halfway. Adding too much at once can result in uneven grinding, while smaller batches give a much nicer, more consistent crumb.

Mix to the Right Texture

Pulse the bread until you reach the structure you want:

  • Coarse texture — For panko-style crumbs, pulse lightly so that some larger flakes remain.
  • Fine texture — Blend thoroughly for classic breadcrumbs.

Stubborn Bits

If a few harder pieces don’t grind properly, remove them temporarily, store the finished crumbs in your jar, and blend the stubborn chunks together with the next batch. This ensures nothing goes to waste.

Variations and Flavor Add-Ins

Want to add extra flavor to your breadcrumbs? Try mixing in one of these options:

  • Italian seasoning
  • Paprika powder
  • Dried garlic or onion
  • Lemon zest
  • Dried parsley or oregano

These flavored versions are perfect for chicken, fish, baked vegetables, or casseroles.

How to Store Homemade Breadcrumbs

Pour the cooled, dry breadcrumbs into an airtight jar and store it in a cool, dry place. This way, they stay fresh for at least six months — often even longer.

Want to be absolutely sure there’s no moisture left? Spread the breadcrumbs onto a baking tray and dry them briefly in the oven on low heat. Let them cool completely before transferring them to your storage jar.

Zelf paneermeel maken

What Can You Use Breadcrumbs For?

Breadcrumbs are incredibly versatile — far more than just a coating for fish.

1. Breading Fish, Meat, or Vegetables

Think crispy coatings on homemade fish sticks.
Also perfect for chicken breasts, veggie burgers, zucchini slices, or eggplant.

2. Binding Ground Meat Mixtures

Breadcrumbs help give structure to meatballs, meatloaf or homemade burgers.
They absorb moisture and keep the mixture tender.

3. Crispy Toppings for Casseroles

Sprinkle breadcrumbs over gratins, mac ’n cheese, baked cauliflower, or lasagna.
Add a little oil or melted butter, and you get a beautifully golden, crunchy crust.

4. Pan-Fried Vegetables with Extra Crunch

Mix breadcrumbs with herbs and sauté zucchini, mushrooms, or bell peppers for a delicious crispy finish.

5. Toppings for Soups and Salads

Toasted breadcrumb crumbs can replace croutons.
A quick, flavorful topping for tomato soup, Caesar salad, or creamy vegetable soups.

6. Croquettes & Cheese Croquettes

If you make homemade croquettes or cheese croquettes, breadcrumbs are absolutely essential for the perfect crispy layer.

7. Sweet Uses: Breadcrumbs in Desserts

Some Italian desserts use breadcrumbs as a base layer or to absorb moisture in sweet dishes — surprisingly delicious and very versatile.

Final Thoughts

Making your own breadcrumbs is one of those small, simple kitchen habits that make a big difference. In less than five minutes, you create something that’s not only sustainable and budget-friendly, but also incredibly versatile. It’s a basic ingredient you’ll find yourself reaching for again and again.

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A close-up of chopped stale bread pieces on a surface, with a spoonful of homemade breadcrumbs in the foreground, accompanied by text that reads 'From stale bread to BREAD CRUMBS In 5 minutes!'

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Peren inmaken op siroop

Pears in Syrup with Cinnamon – A Cozy Homemade Classic

Canning & Preserving

There are few things as comforting as opening a jar of pears in syrup in the middle of winter. Sweet, juicy pears preserved at the peak of ripeness taste like bottled sunshine, and they’re perfect for topping pancakes, stirring into oatmeal, or simply enjoying straight from the jar. Home canning pears in syrup is a wonderful way to preserve your harvest or to make the most of fresh pears from the farmers’ market.

In this guide, I’ll walk you through everything you need to know about making and canning pears in syrup at home. From choosing the right pears to preparing jars and syrup, to water bath canning and storing them safely, this post covers it all. Whether you’re a beginner or experienced in home canning, this recipe is reliable, simple, and delicious.

Why Can Pears in Syrup?

Pears are one of the best fruits for home canning. Unlike some softer fruits, pears hold their shape beautifully during processing, making them ideal for bottling. Canning pears in syrup doesn’t just preserve their shelf life – it enhances their flavor, creating a lightly sweet, tender fruit that’s versatile in the kitchen.

Some reasons to make homemade pears in syrup:

  • Prevent food waste: Perfect for processing windfalls or pears that ripen all at once.
  • Sugar control: You control the syrup strength – from light to heavy – and can even use honey or fruit juice instead of sugar.
  • Convenience: A jar of pears makes an easy dessert, snack, or ingredient in baking.
  • Tradition: Canning pears has been done for generations, and it connects you to a slower, seasonal way of eating.

Choosing the Right Pears

The success of your canned pears begins with the fruit itself. Choose firm, ripe pears that aren’t overly soft or mushy. Pears that are too ripe will fall apart during processing.

The best varieties for canning include:

  • Bartlett (Williams) – juicy and sweet, classic for canning.
  • Bosc – firmer flesh, holds up well in syrup.
  • Anjou – mild flavor, good texture.
  • Comice – very sweet, though softer.

You can even combine different types of pears in the same batch for a unique flavor. Avoid bruised or spoiled pears – they won’t improve with canning.

How to Use Canned Pears in Syrup

That’s the beauty of this recipe – canned pears are incredibly versatile!

  • Holiday side dish: Halve the pears, scoop out the core, and fill with cranberry sauce. Bake at 350°F (180°C) for 15 minutes. Perfect alongside roast turkey, ham, or pork.
  • Dessert: Top warm pears with vanilla ice cream, bake them into a pear crumble, or layer into a pie.
  • Breakfast: Add diced pears to oatmeal, yogurt, or pancakes for a naturally sweet start to the day.
  • Savory dishes: Chopped pears add a subtle sweetness to winter stews or roasted vegetables.

Tip: Don’t throw out the syrup! Use it in this recipe for thyme syrup with cinnamon and cloves.

Ingredients for Pears in Syrup

For about 4 quart-sized jars (1 liter each) you’ll need:

  • 8–10 medium pears (around 3–4 pounds / 1.5–2 kg)
  • 6 cups water (1.5 liters / 1.6 quarts)
  • 2 cups sugar (400 g / about 1 pound) – for a light syrup
  • 2 tablespoons lemon juice (or 1 teaspoon citric acid, optional)

Syrup Options

You can adjust the syrup to your taste:

  • Extra-light syrup: ¾ cup sugar to 6 cups water
  • Light syrup: 1½ cups sugar to 6 cups water
  • Medium syrup: 2 cups sugar to 6 cups water
  • Heavy syrup: 3 cups sugar to 6 cups water

I prefer a light syrup – enough sweetness to enhance the pears but not overwhelm them.

Step-by-Step Instructions

1. Prepare Your Jars and Equipment

Sterilize your canning jars by washing them in hot soapy water and keeping them warm in a 200°F (95°C) oven. Wash the lids and rings, and keep them in hot (not boiling) water until ready to use. Prepare your water bath canner by filling it halfway with water and heating to a simmer.

2. Peel and Core the Pears

Peel the pears with a vegetable peeler, then cut them in halves or quarters. Remove the core with a paring knife or melon baller. To prevent browning, place the pears in a bowl of water with a splash of lemon juice (about 1 tablespoon per quart of water).

3. Make the Syrup

In a large pot, combine sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Keep the syrup hot.

4. Pack the Jars

Drain the pears from the lemon water. Pack them snugly into the warm jars, cut side down for neatness. Pour hot syrup over the pears, leaving about ½ inch (1.25 cm) of headspace at the top. Remove air bubbles with a clean knife or canning tool and adjust syrup if needed. Wipe rims, place lids, and screw bands fingertip-tight.

5. Process in a Water Bath Canner

Place the jars in the canner with hot water, ensuring they are covered by at least 1–2 inches (2.5–5 cm) of water. Bring to a boil and process:

  • Pint jars (500 ml / 16 oz): 20 minutes
  • Quart jars (1 liter / 32 oz): 25 minutes

Adjust times for altitude if necessary.

6. Cool and Store

Remove jars and let them cool on a towel undisturbed for 12–24 hours. Check the seals: lids should not flex when pressed. Label and store in a cool, dark place for up to 12–18 months.

Tips for Perfect Pears in Syrup

  • Keep pears firm: Slightly underripe pears hold up better.
  • Prevent browning: Lemon juice or citric acid helps keep pears light in color.
  • Avoid floating fruit: Pack pears tightly in the jars, as they will shrink slightly during canning.
  • Flavor variations: Add a cinnamon stick, vanilla bean, or a slice of fresh ginger to each jar for a spiced version.

Ways to Use Canned Pears

Homemade pears in syrup are incredibly versatile:

  • Breakfast: Add to oatmeal, yogurt, or granola.
  • Desserts: Serve over ice cream, or bake into crisps and cobblers.
  • Savory meals: Pair with cheese and roasted meats.
  • Snacking: Enjoy straight from the jar for a healthy treat.

Common Questions

Can I use honey instead of sugar?
Yes, replace sugar with honey for a softer, floral sweetness. Use about 1 cup honey per 6 cups water.

Do I need to pressure can pears?
No, pears are safe to process in a boiling water bath canner when canned in syrup.

Can I can pears without syrup?
Yes, you can use fruit juice (like white grape or apple juice) instead.

Final Thoughts

Canning pears in syrup is a simple, rewarding project that brings the taste of late summer into your pantry all year long. With just a bit of effort, you’ll have jars of golden, tender pears ready for quick desserts, family breakfasts, or even gourmet pairings with cheese and wine. Once you’ve made them, you’ll understand why this recipe has been passed down for generations – it’s one of the best ways to preserve pears at home.