Fear not! You can do this! I know canning can seem intimidating but my hope is to make it fun and approachable by giving you step-by-step instructions on preserving your very own jam (any kind you please!) And for those of you experts out there, spare me the comments about doing it wrong. Even though there are certainly "rules" that should be followed, I think every person finds what works for them. So here's what works for me.
If you're a first-timer, you'll need to acquire a Ball Blue Book for Preserving as well as all of your "gear." Your book will tell you everything you'll need, as well as how to preserve anything under the sun. My mother-in-law is the hero that got me interested in canning - she bought me my book for Christmas several years ago and also helped me gather and purchase my canning must-haves.
June starts my personal canning season because strawberries are on. I am a strawberry jam freak, and preserving it seriously saves us money. Seriously. But this just starts my journey - I move onto green beans in July, tomatoes and peaches in August, and finish up with applesauce and apple butter in September. Along with canning, I freeze bell peppers, banana peppers and sweet corn. That's what my family uses, but the possibilities are endless when looking to fit your family's needs. It also doesn't hurt that my Dad grows all of these fruits & vegetables for his produce stand, so everything I need is literally at my fingertips. Just sayin.
It's important to get produce as fresh as possible and to can it as soon as possible. We have a Berry Farm about twenty minutes from our house so Pat and I ran over there in the morning to pick our berries. I probably had close to seven pounds - it only took us 20 minutes to pick them and it only cost $11.
This part takes a while - cutting off each and every stem. Use a good paring knife. If the berries were big I cut them in half (to make the mashing go a little quicker).
Recipe: Strawberry Jam (with added pectin)
2 quarts strawberries
1/4 cup lemon juice
7 cups sugar
1 package powdered pectin
When you read your Blue Book it will tell you all the science behind pectin so I'm not going to explain it here. In short, it makes everything "gel." There are a couple different kinds - low or no sugar (which was really handy when I made my Dad's low-carb batch) and classic. It's nice to have both on hand.
After you've gotten your berries de-stemmed, get out your water-boiler canner, fill it three-quarters high with water, put the lid on and turn the burner on high heat. It takes forever for that water to start boiling. Once it begins to boil you can turn it down - it really only needs to be at a low boil.
Another thing you can do at this point is to begin heating your jars & rings. There are a few ways you can do this but my MIL taught me to put them in the sink with hot, soapy water. Your lids need to be simmered in a separate sauce pan.
Now it's time to mash your berries. Choose your milling method based on the consistency you want your jam. I like mine pretty chunky, so I use my old fashioned food mill (a hand-me-down) to wean out the juice and then add the chunks back in. But heck, you could put the strawberries through a food processor or a manual food mill. I've even used my Pampered Chef hamburger chopper or a potato masher. Anything to get 'em broken down.
Once you have your mashed mixture, add your pectin and lemon juice. Pour it into a pot to cook (usually about 15-20 minutes total) and gradually add your sugar as it dissolves. I use a standard pot but man oh man I would kill for a Le Creuset dutch oven. I've heard that if you cook your jam in one of those babies, it doesn't even foam.
Once your jam is cooked, begin ladeling it into your jars one at a time as you take them out of the hot water. Leave 1/4 inch headpspace. Clean any residue off the tops of the jars to ensure you get a solid vacuum seal. Carefully place your jars into your canner, replace the lid and process for 10 minutes.
Remove and place on a towel (not touching). This is my favorite part because you'll hear the POP! from the jars sealing. Sometimes it happens within seconds and sometimes it takes a couple hours. Whatever the case, wait 24 hours before touching them.
If you're planning on gifting, fabric jar covers are a nice touch. I found these at Wal-Mart - 12/$1.00 in the clearance section, but I've even gone to the lengths of purchasing fabric and cutting it myself (pre-baby obviously).
You did it! You're done! This canning stuff is a pain in the ass process, for real. It's exhausting, but you'll only get better with time. Remember, practice makes perfect!
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