Went shopping to find some stuff and found good priced blackberries. Bought two racks which held 12 small baskets each. When I made the jam I did a smaller batch of pectin mixed and non pectin seedless Blackberry freezer jam. Despite the mess, this is a heckuva lot better than buying the store bought crap. I did have a stove mishap with this, gonna give myself a wide learning curve here. Not bad for a first time. I think I'll try some strawberries next.
Love homemade jam. We do strawberry and raspberry. If you have access to rhubarb....strawberry rhubarb is a good one too.
It will get easier as you make more. Do you have a canning kit with lid lifter, funnel and lifting tongs? We make grape jelly and crabapple jelly here. Last year there was a bad drought in New England, so we did not have much to harvest and ended up canning soups and stews. 2015 was a good year though, and this year should be phenomenal for grapes at this rate. 2015 crabapple jelly. There are many folks that can all sorts of food here.
Nah i didnt invest in the sanitation hecause its freezer jam for one and two it gets eaten so dang fast in the family i doubt i'll have it for long. But if i were to get really into canning veggies and whatnot later, this could do well.
Last year was bumpercrops, lots of good weather and storms brought rain in the middle so everything grew well. I had thought about canning my farmers market buys but life got busy, daughter turned one etc. the canning deal is in the works just gotta do some reading on it. Apples peaches cherries grew well last year. I made apple pie shine but missed the opportunity for homemade cider.
Mrs saskwoodburner makes up batches of raspberry jam and Saskatoon berry jam (just like a small blueberry) every year.
Im not too much of a rhubarb fan, but in small amounts its ok. I just don't grow any as its poisonous to my 4 legged sweetie.
They are good, I think its the rhubarb tangy taste but as long as its not overly done it's tolerable.
We stopped at a restaurant that served raspberry rhubarb pie and I think it outdid any strawberry rhubarb pie I have ever had. I think this combo would make good jam as well. I use a product called Pomona Pectin so I don't have to use as much sugar. Really have to have a cool place to store it in though. There were freezer jam recipes with it as well. I pick up Pomona Pectin at a health food store. Jam Today! With Pomona’s Universal Pectin®
Yes I think strawberry is where its really going to make a hit. The thing about strawberries is that its likely to go well with a lot of things. My jam turned out really good, flavorful for sure. This could even make it onto some ice cream or the like.
Good looking lot of jam. It warms my heart to see part of the younger generation taking up canning. When I was in school, in the olden days and no it wasn't a one room school house, all the girls had to take Home-Ec. Now a days I don't think they even offer the class let alone teaching anything about canning. Canning has gotten a bad rap. "You are going to die from home canned food." My mother-in-law canned anything that she grew or someone gave her. I don't ever remember of any store bought cans in grandma's house. My mom use to do some canning. I have canned up some peppers this year. Tomatoes and corn should be coming on in 2 weeks. I will get canning going full swing then. It just gulls to hear those advertisements for long shelf life food for end times at high $$$s. They must be selling to a lot Preppers because they are still in business. Just can it up and you have your end times food.
During my years of high school, and junior high we had auto shop and home ec respectively. Shortly after I graduated, the budget cuts created a hole and now hands on learning life lessons is cast out. It's quite sad when school is focused so much on academics that today's generations are even clueless on how to cook mac and cheese. I took culinary classes in high school. This was the last vestige of that kind of knowledge because the teacher who taught the class was doing so for years and retired after graduation. However I never took a home ec class or canning. But I have to admit that the canning now seems much more appealing now tham ever. I must agree that people cannot just sick from canning, unless the cap has not sealed correctly or a lousy product was begun with. Mostly when that happens, its consumed so quickly. With a little time and right ingredients, an overage of meat can be canned well and used for a super good snack!
We had shop for boys and Home-Ec for girls. I have canned up deer meat and beef before. What a delicious meal! Just make some mashed taters, heat the contents of the jar and pour over the taters. Couldn't be easier or faster. Yum Yum Canning maybe an interesting topic for the Everything Else forum or maybe right here.
I'm no hunter but you describe exactly what I'd love to do on a fall or winter day at home. Shop was fun, you learned that antifreeze could be tasted as well. Not that I would but nowadays that bygone lesson is really going the way of the do-do. Maybe next time I grab some extra meat in the fall, I'll give it a shot! Maybe you got some pointers?
You bet. This is the recipe I used. www.food.com/recipe/canned-venison-348256 I had to look it up and don't know about removing air bubbles. As I remember, I just jammed the meat tight in the jar, capped and pressure canned. The fat made the liquid. Probably been 5 years since I've canned any meat. There are water bath methods that I have, but they are no longer recommended at all and I tend to shy away from them.
