I can officially check this one off of my summer (and lifelong) bucket list. I canned! That's right, you guys. I bought the supplies and picked a bunch of strawberries and made my very first batch of strawberry jam. The jam is so divine, friends. I really can't believe how much better it is than the store-bought stuff. (And it's totally normal to eat it from the jar with a spoon, so I hear.) Considering the fact that I did it all myself, I'm pretty dang proud. I can't wait until our garden is really booming with tomatoes and berries and cucumbers and other things. I'll be a canning machine!
The Books
I checked out several books from the library on canning and preserving. They were all pretty awesome and had a TON of amazing recipes, but the two that were the most helpful for actually learning to do it were these two.
I checked out several books from the library on canning and preserving. They were all pretty awesome and had a TON of amazing recipes, but the two that were the most helpful for actually learning to do it were these two.
The Gear
To get started, I went with a water bath canning kit. THIS ONE to be exact. Someday I may invest in a pressure canner, but the water bath option seemed like a good and affordable fit for now. Only low acid foods (meat, some veggies, etc.) have to be cooked in a pressure canner. Most of the things I will can (salsa, tomato sauce, more jam, etc.) have a high acidity, so the water bath method works just fine.
To get started, I went with a water bath canning kit. THIS ONE to be exact. Someday I may invest in a pressure canner, but the water bath option seemed like a good and affordable fit for now. Only low acid foods (meat, some veggies, etc.) have to be cooked in a pressure canner. Most of the things I will can (salsa, tomato sauce, more jam, etc.) have a high acidity, so the water bath method works just fine.
The Method
I've heard that jam is a good starter for canning. It's pretty easy as long as you have the space and the supplies. I wanted to do a simple strawberry jam with as few ingredients as possible. Someday I'll get a little more adventurous and add fun spices and extracts and things. I used the strawberry jam recipe from the Ball website, but also used The Pioneer Woman's tutorial for step-by-step photos. I usually get annoyed with step-by-step photos for recipes, (yes, I know what diced onions look like!) but this one was really helpful!
The best part, other than eating it of course, was hearing all of the little pings and pops after the jars took their hot bath. Those glorious sounds let me know that yes, the canning method did in fact work and the jars were sealed and ready for the shelf! In other words, I DID IT! I made 12 jars of jam. So far I've only given a few away. Hoping to save the rest so we'll have strawberry jam all the way until next summer when strawberries are in season again! If you too, want to can, I strongly encourage you to try! It was easier than I expected and now that I've tackled one project, I feel ready for more! Enjoy!
-L
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