Canning

Canning is proving to be addicting.  After my first test run of making strawberry/black currant jam, I went running back to the store and bought a bunch more jars and Mom chipped in for a fancy new pot.

The first batch of jam was made using a regular recipe with LOTS of sugar.  It tastes good, but I prefer my jams less sweet.  So for my next two batches, I started experimenting with alternate recipes I found online.

One really interesting one was for Blueberry Vanilla jam, using honey as the sweetener, and chia seeds to thicken it.  It worked like a charm, and Mom really likes it.  I’m not entirely sold on how the honey overwhelms the vanilla flavor.  I’ll try it again, I think, using “less sugar” pectin.  NOT the kind that calls for a Splenda substitution, however.  That stuff is so bad for you, it could literally be called poisonous.

Since we have a ton of blackberries ripe right now in the back yard, I made Blackberry Jelly next, using the less sugar pectin.  Worked really well, and I was able to add just enough sugar to sweeten it just enough, while leaving a little tartness.  Loved this one, and I’ll be making more of it, I think.

I also canned about fifteen half-pint jars of sweet cherries.  I used only a very small amount of sugar in the syrup, and YUM.  So good!

I’m really excited about canning peaches, and making apricot jam.  Two of my favorite things!

 

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2 responses to “Canning

  1. Start saving for a pressure canner now for next summer, if you find water bath canning addictive. You will want to get a good one, like the All-American that you can double stack quart jars in and that puppy is over $300. Well worth it, though.

    • I’m considering it! I have a glass top stove, though, which makes pressure canning a bit iffy. I’ve hated this stove since I got it….so maybe this will finally be what makes me replace it!

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