So today was the day. It was time to make the jam!
I looked at the containers of fresh raspberries from the garden and decided that I was going to make delicious jam and can it to enjoy all winter. We mashed the berries, strained out all of the seeds, then cooked the mixture on the stove with sugar. I sterilized eight jars in the dishwasher just before I cooked the raspberries. It looked great and was starting to jell so I took it off the burner and poured it into the jar(s). Guess what happened?
I can cook or bake almost anything but I just can’t make jam. Or maybe I just can’t make enough jam, or jam that’s soft and delicious and makes toast taste perfect.
I put the full jar into the boiling water bath for ten minutes. I don’t think the lid popped so I put it in the fridge.
I’m going to try to spend some time reading and watching videos and picking my canning friends’ brains.
One of the problems I have with canning is that everything I read or watch is different from the last thing I read or watched. I get dizzy trying to figure out which technique will work the best. There’s so many questions like which pot or pressure cooker to use? What to put on the bottom of the pot, or not? What size jars to use? How long to cook the preserve? Whether or not to use the fancy jar grabber that I bought a few years ago or should I just use tongs? There are a lot of heavy decisions in this canning business.
Time for bed.
I left the six unused jars on the counter so that their ready to go back into the dishwasher, along with the box of pectin, the jar mover tool, the lids and seals and my canning book. I’m still hoping that this might be my breakthrough canning year kind of like it was my breakthrough seed starting year.
Starting seeds is more fun than canning, even if they don’t make it.
Are you canning anything? Feel free to leave a link to your posts about your canning experience right in the comments.
You will become an official member of the Michele Parr canning turnaround team!
Thanks for listening!