Post # 1
I saw this link on a blog I read, and thought it was a great resource if you don’t want added sugar and/or pectin! http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/
I plan to try canning this year. Any tips or tricks you have that you are willing to share?
Post # 3
@MrsSl82be: I love canning! (And I really love making preserves without added pectin. They just taste so much better.) Some tips:
Make sure to follow your canning recipe precisely. It’s only safe to waterbath-can foods with a certain level of acidity, so don’t make any substitutions unless you’re very familiar with canning recipes. If they say add lemon juice, add lemon juice!
Read “Well Preserved” by Eugenia Bone and “Canning for a New Generation” by Liana Krissoff. Both books have great recipes and instructions for home canners.
Invest in a large canning pot with a removable rack and a set of canning tools. The jar lifter alone is invaluble.
Canning your own tomatoes is the best. Buy plum tomatoes in bulk (25 lbs should last you all year) and set aside a full day to can. (Remember to look up instructions re: how much lemon juice to add to make the tomato acidic enough for canning.) You’ll be exhausted by the end of the day, but you’ll be super happy all winter when you’re eating fresh-tasting, yummy homemade tomato sauce!
Remember that jam isn’t just for toast. You can add it to frosting, cakes or quickbreads, use it as a base for homemade marshmallows or turn it into a delicious glaze for meats or veggies. I always hit a point in the year where my cabinets are stuffed full of jam and I’m like, how will I ever use this all up? But by this time of year, I’m hoarding my strawberry preserves like they’re solid gold. 🙂
Post # 4
@KatieBklyn: thanks so much for the tips!! I never really thought about all the different things you can add jam to, so thanks for the reminder and book recommendations 🙂
Do you think cherry tomatoes would be good for canning? I have those in my garden, and I usually end up with soooooo many
Post # 5
- Wedding: March 2012 - Pelican Grand Beach Resort
@MrsSl82be: You need to find a canning recipe specifically for your variety of tomato. Different tomatoes have different acidities, so you need to be careful choosing a recipe.
Post # 6
@MrsSl82be: Have a canning party if you have friends who are into it!
I’ve been canning pickles for the past 2 years and last year some of my friends decided that they wanted to get in on the action.
We made: Spicy Tomato (a recipe from my DH’s family), Zucchini Corn Relish, Bourbon Peach Jam and Canned Peaches. It took all day and was a lot of work, but we had a great time and got to share the spoils! It’s a great way to try new recipes, but not be stuck with a tonne of stuff that you don’t like.
I still made 14 jars of Sweet Pickle, 5 of Dills, and a batch of Bread and Butter pickles for family, etc. I used 1/2 bushel of small cucumbers. We bought directly from the farm, which is a great way to save money. If you go to Farmer’s Markets, you’ll probably be able to order produce from them directly.
This summer, I plan to do jam (strawberry and I’m thinking raspberry), tomatoes, spaghetti sauce, the pickles and more canned peaches.