Wednesday, June 07, 2006
If you have never canned before I highly recommend the "Ball Blue Book of Preserving." It has all the information you will need plus lots and lots of recipes. You can find it near the canning supplies at Walmart.
You will also need a large pot with a rack that fits on the bottom, jars, lids, spatula, thermometer, and jar lifter.
Step 1: Wash jars in dishwasher. Keep them in there until ready to use, removing one at a time. They should be very hot.
Step 2: Put seals and bands in pot of water. Bring to a simmer, 180F. Keep in simmering water until ready to use. Remove one at a time.
Step 3: Fill large pot, with canning rack placed in the bottom, half full of water. The pot needs to be big enough for 8 half-pint jars to fit into.
Bring to a simmer, 180F.
Step 4: PREPARE RECIPE.
-8 half-pint jars
-8 two-piece caps.
-2 quarts strawberries
1 package powdered pectin
1/4 cup lemon juice
7 cups sugar
Wash strawberries; drain. Remove stems. Crush strawberries. Combine strawberries, pectin and lemon juice in a large saucepot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off if necessary.
Step 5: Ladle hot jam into hot jars leaving 1/4 -inch space at the top of jar.
Step 6. Remove any air bubbles. Using a rubber spatula, place inside of jar, between jam and sides of jar. Press spatula against jam to release trapped air. Repeat several times around the jar.
Step 7: Clean off rims of jar with damp cloth.
Step 8: Put on seals and blands, removing from water one at a time. Screw on only fingertip tight.
Step 9: Place jars on canning rack using jar lifter, immediately after each jar is filled. Water level must cover jars by 1-2 inches. Add boiling water if needed.
Step 10: Put lid on pot. Adjust heat to medium high bringing water to a boil. Set timer for 10 minutes. Maintain rolling boil for entire time.
Step 11: Turn off heat. Remove lid. Let pot cool 5 minutes before removing jars.
Step 12: Remove jars carefully. Set on towel where they can rest undisturbed for 12-24 hours. Leave 1-2" space between each jar. Do no re-tighten bands. Let cool.
Step 13. To test for a seal, press the center of the lid. If it does not flex up and down, it is sealed properly.
Step 14. Eat some! :0)
I used upside down pink cupcakes holders for the top, tied with a white ribbon.
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Your jam looks delicious. Neat idea using the cupcake papers.
Kelli, Mama bought Danny that same book & he loves it. Quit laughing at me!!! I love looking at your blog everyday. You always have such neat & interesting things on it. Very helpful. If I ate jam. I would want some of yours!
I made jalapeno jelly a while back, but I didn't grok the canning instructions, so the jars are still in my fridge.
I really need to get 'em properly sealed.
There is nothing like shopping your own pantry full of food that you either grew and put up or at least canned. It makes for a very satisfying meal.
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