June 5, 2018 at 9:27 pm #12592
Wonky, Luvpyrpom, and I had a canning discussion earlier this year. I said at the time that once we started, we would need a canning thread. It is time.
I went to the Tuesday evening Farmers’ Market because I heard there would be strawberries. I came home with three quart baskets of picked today, ripe, small, flavorful, beautiful strawberries. We had some with ice cream, and my husband said, “These are what strawberries should be.”
I have now pulled out my canning gear. Strawberry jam is in my future….June 6, 2018 at 3:31 pm #12604
The only thing I can is a Hot Pepper Relish, and the peppers won’t be ripe for that until late August or September. I freeze all my fruits and veggies, and then make fresh jams throughout the year as I need them. But I look forward to reading about all the canning everyone does, and maybe sharing of some recipes which I will then try.June 6, 2018 at 8:12 pm #12606
On Wednesday afternoon, I made four cups of strawberry jam, using my Bell jam maker and the Bell large electric canning pot (pot sits on a base and has a spigot for draining into the sink). I had about 1/3 Cup left over, so I refrigerated it, and I’m thinking it will go well with biscuits or scones tomorrow morning. As an experiment, I did my canning in the garage apartment kitchen. It worked well in that I was away from distraction. The downside was that due to some delays, I had dinner in the oven, so I had to do some running back and forth, and the meat got a bit overdone. These strawberries, maybe because they are so fresh, made absolutely magnificent jam (I licked a spatula), and my husband who walked in and sniffed said, “That smells amazing!”
The recipe I use is the lower sugar one from the booklet that came with the jam maker. I like the jam maker, although it only makes four cups or so at a time, because I do not have to stand over the stove and stir. Since we do not eat a massive amount of jam, small batches work for us.
I’ve not tried canning anything other than jam and blueberry pie filling. Perhaps the Farmers Market will inspire me. We do freeze a lot of blueberries.
June 12, 2018 at 7:40 pm #12655
- This reply was modified 7 months, 1 week ago by BakerAunt.
When my husband and I moved to town, I gave all of my canning equipment away. Big mistake…I really missed it, but I have a ceramic top range, and was not going to risk damaging it. I have continued to make jam’s, jellies, refrig pickles etc. Last year my sister and I bought a bushel of beautiful pears from the Amish, and got together to can them at her home. I had forgotten how good home canned fruit was. This year we want to do alot more pears, peaches, etc. When we put our new bathroom/laundry room addition on a couple of years ago, we kept the 220 electric in the basement, and the hot and cold water are still there. So, I am going to buy a used electric coil range to put down there, and I have a large kitchen table with about 6 leaves that I brought home from the home I grew up in after Dad passed away. When I told my sister what I planned to do with it, she said “good idea”…we are back in the canning business. Another big plus is that all all the mess will not be in my kitchen.June 12, 2018 at 9:11 pm #12659
I would think seriously about getting a large capacity standalone induction burner, even if that means you have to go buy a new pot that works on the induction principle. (I have a 24 quart stock pot that I’ve used for canning a couple of times.) They heat much faster and they won’t heat up the room as much, which is a big deal for canning.
And for canning you probably only need one heating element.
By large capacity, I mean both wattage and pan size. There are some 3500 watt induction burners that run on 220 and will handle a 13″ diameter pot, not one that maxes out at 1800 watts and only handles a 10 1/2″ pan.June 13, 2018 at 8:35 am #12664
Here is what I use for canning jam and pint and quart jars of blueberry pie filling:
I’m not sure what the current price is, but I’m pretty sure that I found a better deal–than what is stated here–for my husband so that he could give it to me for Christmas several years ago. I like being able to drain the water directly into the sink. I also find that it does not heat up the place as much as when I used a canning pot on the stove.
I’ve only used it for canning, not for cooking soups.
I agree with Wonky that having the canning activity outside the regular kitchen has great advantages. A lot of the farm houses around here actually have an additional kitchen area on an enclosed porch that gets used for canning and preserving. As we have a narrow kitchen, and that cannot change with the remodel, when I can outside in the apartment kitchen, I do not have to worry about foot traffic or about our dog. (And my husband will not start talking to me while I’m trying to deal with very hot ingredients.)June 15, 2018 at 9:37 am #12693
Our black raspberries are starting to ripen–at least the ones on the north side of the terrace. The ones my husband planted on the south side have no fruit. He had planted them from some behind our shed, so he checked, and those also have no fruit. (If we had been here in June before this year, we would have known that.) There are some black raspberries in his woods, so I may brave the mosquitos, while wearing my bug resistant hoody and my face netting. I’d like to make at least four jars of jam.June 25, 2018 at 5:05 pm #12778
Today I was able to make and can four jars of Black Raspberry Jam. The raspberries came from our terrace and from my husband’s larger woodlands. He picked a quart basket of them today, and those along with the ones from the terrace were enough for jam. He tells me that there are a lot more out there, so I may make a second batch.June 25, 2018 at 5:56 pm #12782
Black raspberries only produce fruit on 2nd year canes, so you may get some from those plant next year. About one year out of five we don’t get many black raspberries at all, I think it’s mostly weather related.
I’v been told that unlike red raspberries, black raspberries don’t train well, either.June 25, 2018 at 8:04 pm #12783
Mike–I asked my husband, and he said that the plants did flower, but for some reason those on the south side of the terrace did not get fertilized. It’s odd because a stairway about 2 feet wide is all that divides the north and south.June 25, 2018 at 9:00 pm #12786
We have 3 or 4 different patches of black raspberry in the yard, one of them looked like it never set fruit this year, either. I think it went from too cold to too hot too quickly.June 26, 2018 at 6:54 am #12791
My husband thinks that our non-fruiting black raspberries show a genetic issue because they are a clone of the ones that grow behind our shed. Those also flowered but did not set fruit. We’ve noticed as well that, for some reason, there do not seem to be that many bees around.
July 2, 2018 at 7:09 pm #12844
- This reply was modified 6 months, 3 weeks ago by BakerAunt.
My husband came back from his woodlands with a heaping quart basket of black raspberries. I was able to add in enough from those on our terrace to make two one-pint jars of jam this afternoon. Usually I make four one-cup containers, but my husband really likes this jam, so he said to go ahead and make two large jars this time.
Although the chipmunks are now getting into the black raspberries on the terrace, there are still a lot of black raspberries in his woods. I’m wondering about making a “pie filling” with some and using it in sweet rolls. If it works, then I could can some pint jars of black raspberry pie filling to use later in the year. I’ll look for some recipes.July 17, 2018 at 3:35 pm #12984
I bought 15 pounds of canning tomatoes at the farmer’s market on Sunday, they made around 3 quarts of tomato sauce. I tried boiling them for about 8 minutes before putting them through the food mill, that cooked them enough that the sauce didn’t separate.July 23, 2018 at 2:32 pm #13030
I want to try making and canning blueberry pie filling. However, we’ve had rainy weather since Friday. Does anyone know if rainy weather might somehow be detrimental when making filling and canning? I’ve done a couple of google searches, and what I find there refers to some comments about jam not setting in rainy weather, although no one has pointed to any study of the issue. I’ll make the pie filling with Clearjel. I’m wondering if the wet weather would affect how well the jars seal.July 24, 2018 at 10:21 am #13032
I could see how humidity and air pressure might both affect how well jars seal, but I’ve not seen any specific research on it other than the USDA guidelines on high altitude canning.July 24, 2018 at 8:57 pm #13038
Thanks, Mike. It seems a grey area. Tomorrow should be a dry day, so I’ll wait to can the filling until then.July 26, 2018 at 9:03 pm #13050
This afternoon I made and canned blueberry pie filling. I used the recipe from the National Center for Home Food Preservation from the University of Georgia website that Randy D. from the Baking Circle called to our attention. I used ingredients for 5 quarts, but I increased the blueberries from 17.5 cups to 19.5, since blueberries tend to cook down. I also added the grated zest of three limes and the juice of three limes, which I stirred in after the blueberries.
I ended up with two 1-quart jars and four 1-pint jars. I will check the seals tomorrow, but they looked ok when I took them out of the canner. I had about 1 3/4 Cups of filling left over–not enough to fill another jar. I froze one cup in a small plastic container, and I plan to use the remaining filling in some kind of sweet roll.
I tasted the filling and am pleased with the flavor–not overly sweet and not overly tart. The real test will be when I use the canned filling, but that will not be until late fall or winter when we need to be reminded of the glorious fruit of summer. I usually use 6 cups of filling per pie, and I stir in 1/4 tsp. allspice.
July 27, 2018 at 3:28 pm #13052
- This reply was modified 5 months, 3 weeks ago by BakerAunt.
I checked the seals on my blueberry pie filling today. There were no issues with the four 1-pint jars. The quart jars did seal, but they also leaked slightly under the rings.
Those two jars had my last two blue rings and blue canning tops from Ball. I washed and dried the rings and wiped down around the screw part of the jar. As the seals are intact, I think that they are ok. I looked online for information on this issue, but did not find any from a source in which I have confidence.
I left 1-inch headspace, as directed. Possibly I should leave 1 1/4 next time. The issue was only with the two 1-quart jars that had those colored lids.
July 28, 2018 at 10:02 pm #13056
- This reply was modified 5 months, 3 weeks ago by BakerAunt.
I was hoping that the honey producers would have peaches at the farmers’ market this morning. When I asked, she told me that the peaches are late this year. Two years ago, she said they were ready by the second week of July, which was when I bought them for making jam. Last year, they had none due to a freeze. She expects to bring some to market in about two weeks. Her peaches are not “pretty,” since they do not spray because of their bees, but they have wonderful taste. I’ll be patient and wait for them.
July 30, 2018 at 10:04 pm #13068
- This reply was modified 5 months, 2 weeks ago by BakerAunt.
I realized yesterday that I am not going to get any more blackberries. The five weeks we had without rain hit them hard, and the critters started eating any ripe ones before we could get them. I seeded the blackberries I had, and the pulp came to ½ cup. I bought some frozen Dole strawberries (12 oz.) and mashed them up, which got me to 2 cups of fruit. (I reasoned that the frozen strawberries would have more flavor than the fresh, “red outside but unripe within” ones shipped from wherever to the store.) I mashed enough of the blueberries we picked to get to the 3 ½ cups of fruit I needed. After the jam maker finished its cycle, I stirred in the grated zest and juice of one lime before filling jars and processing. The yield was three 1-cup jars and one 1/2-cup jar jar. I refrigerated another scant ½-cup jar that we will go ahead and use. I tasted a bit, and the flavor is good.
Note: I have corrected the yields.
Note: For some reason the 1/2 cup jar did not seal, so that one has been refrigerated to be eaten soon.August 15, 2018 at 4:29 pm #13203
I made peach jam today, using those luscious peaches from the farmers’ market. I had enough for only one batch, with three peaches left over. I need to buy more on Saturday, so that I can make a second batch of jam. The yield was just short of four 1-cup jars. Sigh. I canned three 1-cup jars and one 1/2-jar. The remainder is in the refrigerator. Half a peach more would have given me the four 1-cup containers.
We don’t particularly eat a lot of jam, but I am discovering that it can be used in a variety of recipes that I hope will brighten our lives in the fall, winter, and early spring.August 19, 2018 at 9:09 pm #13230
Today I made two batches of peach jam with what are probably the last of the peaches from the honey people at the farmers’ market. I canned five 1-cup jars and one 1-pint jar. I refrigerated a little more than another cup; I plan to use it in a recipe later this week.
I don’t know that I’ll be making much more jam, as the fruits of summer are about done here. Soon I’ll be starting my quest for good cooking apples. We are going to a family reunion in Michigan in October, so I’m hoping that some good apples will be found along the way. I’d like to can some apple pie filling.
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