This 2013 Canning & Growing Season, I will be facilitating Personal Production Canning every Thursday night at Facility Kitchens in Lowell! My goal is to allow canners the time and space necessary to crank out as many jars of their favorite foods as possible! Take advantage of the 2,800 sq. ft. commercial kitchen, its modern conveniences and glean from my expertise – all the while moving home-canning forward production style!!
On May 30th starting at 5:45pm, I will help home canners produce one of these 3 favorite Fresh Berry Recipes to help stock their pantry shelves! Use the below recipes to gather the necessary ingredients so you may can until your heart’s content!
If you are interest in joining us on this personal production adventure, Sign Up Here today!! Spaces are limited so act fast!
Strawberry Jam – for approx. eight 8-ounce jars
7 cups granulated sugar
8 to 10 cups whole strawberries – need to yield 5 cups of crushed berries
4 Tbsp Lemon Juice
1 package powdered fruit pectin
Wash and hull your strawberries and set aside. Pre-measure your sugar and set aside.
Using a small stainless steel stock pot, crush 1 cup of whole berries using a potato masher. Place crushed berries in a large measure bowl. Repeat this process until 5 full cups of crushed berries has been set aside.
Place the crushed berries back into the stainless steel stock pot. Add lemon juice. Whisk pectin into the crushed berries until dissolved. Bring to a full rolling boil on high heat being sure to stir constantly to avoid scorching. Boil hard at this pace for 1 minute (be sure to use a timer and not guess). Remove from heat. Skim of foam.
Ladle jam into hot, prepared jelly jars being sure to leave ¼ inch headspace. Remove air bubbles and readjust headspace if needed. Using a warm wash cloth, thoroughly wipe rim and jar threads. Place lid and ring on each jar and hand tighten. It is best to complete one jar at a time to avoid the jam jelling on the rim making it more difficult to remove when wiping – which could lead to the jar not sealing.
Process the jars in a water bather for 10 minutes – the timer doesn’t start until the water is at a full rolling boil.
Spring Conserve – for approx. seven 8-ounce jars
1 ½ cups canned crushed pineapple, including juice
1 ½ cups crushed hulled strawberries
1 ¼ cups finely chopped rhubarb
½ cup golden raisins
Grated zest and juice from 1 lemon
1 package regular powered fruit pectin
6 ½ cups granulated sugar
½ chopped pecans
In a large stainless steel stock pot, combine pineapple, strawberries, rhubarb, raisins and lemon zest and juice. Whisk in pectin until dissolved. Bring to a boil over high heat being sure to stir constantly to avoid scorching. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute (use a timer, do not guess). Stir in pecans. Remove from heat and skim off foam.
Ladle conserve into hot, prepared jelly jars being sure to leave ¼ inch headspace. Remove air bubbles and readjust headspace if needed. Using a warm wash cloth, thoroughly wipe rim and jar threads. Place lid and ring on each jar and hand tighten. It is best to complete one jar at a time to avoid the jam jelling on the rim making it more difficult to remove when wiping – which could lead to the jar not sealing.
Process the jars in a water bather for 15 minutes – the timer doesn’t start until the water is at a full rolling boil.
Strawberry Lemon Marmalade– for approx. seven 8-ounce jars
¼ cup thinly sliced peel
Water
4 cups crushed hulled strawberries
1 Tbsp lemon juice
1 package regular powdered fruit pectin
6 cups granulated sugar
In a large stainless steel stock pot, combine the lemon peel and water to cover. Bring to a boil over med-high heat and boil for 5 minutes or until peel is soft. Drain and discard liquid.
Add strawberries and lemon juice to the peels and mix well. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly as you do not want your mixture to scorch. Add sugar all at once and return to a full rolling boil – stirring constantly. Boil this hard for 1 minute – be sure to set timer and not guess.
Remove from heat and skim off foam. Ladle hot marmalade into hot jelly jars, leaving ¼” of headspace. Remove any air bubbles and adjust headspace if necessary. Fill one jar at a time and use a warm washcloth to remove any drippings from the rim and jar bands. Place a lid and ring on each jar and hand tighten.
Process in a water bath for 10 minutes. Remember, processing time doesn’t start until the water is at a full rolling boil!
I look forward to seeing you there!!
Enjoy~
The Canning Diva
