You can Can!

This last week I took the two kids to a farm to pick strawberries. We went in the early morning as it was going to be a very hot day. The strawberries were only $1.69 a pound or they had a set price per box. I chose the $22.95 box, determined that I would get more than my money’s worth. One hour later I walked away with 15 pounds of bargain priced berries.

Now I’m sure you’re wondering why in the world I would pick 15 pounds of strawberries. Homemade jam and syrup of course! Making food from scratch is a hobby of mine, both because it’s fun and it just tastes better. It also never hurts to learn how to be more self reliant. I mean, buying food from a grocery store may not always be an option in times of emergency.

So I’d like to give a small tutorial in canning for those who can’t afford or don’t have a water bath canner. Really, it’s so much easier than you think. Here’s all you need for canning high acid foods (strawberries, raspberries, blueberries and most other fruits) :

* Two large deep pots
* Several dishtowels and pot holders
* Eight Half-pint Canning jars with lids and bands
* Tongs
* Funnel
* Your recipe of choice

I’m going to be demonstrating using a recipe for strawberry jam. But you don’t have to make jam when working with fruit. You may can fruit whole or diced if you like. Make whatever you know you’ll eat.

First separate your lids, bands and jars from each other and put them into one of the large pots. Fill the pot with enough water to cover and bring the water to a simmer.

The goal here is to keep the jars hot (but not boiling) until right before you’re ready to pour the jam into them. Hot liquid and cold jars would crack see?

While the jars are getting nice and hot, hull and wash about 4 pounds of fresh strawberries.

Now you get to grab your potato masher and take your frustrations with the kids out on the strawberries. :D

They should now measure out to be about 3 3/4 cup. Pour them into the other deep pot and put the pot on the stove top.

Squeeze yourself 1/4 cup lemon juice (about 1 medium sized lemon)

Add the juice to the crushed strawberries.

Now measure out 7 cups of granulated sugar. Yes, I said 7! Yikes I know. Maybe next time I’ll try jam made with unsweetened juice instead.

Stir everything together and turn your burner on to medium heat.

Bring the mixture to a rolling boil stirring often and immediately add one 3 oz. pouch of liquid pectin

The mixture will return to a rolling boil very quickly. Stir it constantly for 1 minute, then remove from heat.

You will notice a thin foam has formed. Skim it off with a ladle or other spoon and discard.

Now for this next part you’ll want to work quickly. Or if it’s your first time you may just want to remove one jar and its components at a time.
Using your tongs and a hot pad (what you’ll use if you haven’t got an official water bath canner), remove the jars, lids and bands from the hot water and place them on a dish towel. The water will start to evaporate off the jars pretty quickly. Give them a little wipe down just in case and outfit your first jar with a funnel.

Pour the jam inside and leave at least 1/4 inch of space between the jam and the lid. Otherwise you may not get a proper seal.

Using a hot pad or rag to grip the hot jars, place the lids on top and screw on the bands till secure.
Push a large dish towel into the hot water (again what you’ll do if you don’t have an official water bath canner) you took the jars out of and use tongs to gently place each jar back into the pot of hot water. Make sure there is at least 1 1/2 inches of water covering the jars. Turn the water to high heat and put the lid on.

Process (boil) according to your altitude:
*1,001 to 3,000 feet=5 minutes
* 3,001-6,000 feet=10 minutes
* 6,001-8,000 feet=15 minutes
* 8,001-10,000 feet=20 minutes

Once done processing, turn off heat and remove jars. Place them on a towel in a place where they can sit undisturbed for at least 12 hours (24 is ideal). You may start to hear popping sounds. That is the jars sealing and is exactly what you want to hear.

Be sure to check the seals by pressing in on the lid. If it flexes or pops, then it did not seal and needs to be reprocessed or stored in the fridge and eaten within a couple weeks. Label your jars and write the expiration date, which would be one year from the day you made them.

Things to remember when canning:
* Jars and bands (if undamaged) can be reused, lids should never be reused.
* Always use jars made specifically for canning as they are made to better withstand the heat
* Before canning, slide a clean finger around the rim of each jar to check for cracks. The tiniest crack or fissure can prevent a good seal.