Tag Archives: canning

Blueberry Jam Tutorial

Three weeks ago, I purchased a 10lb box of blueberries from a local library fundraiser. Do you know how many blueberries are in 10 pounds?! A lot. A lot a lot. 20140629_19071920140629_190715 

 

So, what the heck were we going to do with these? I made one pie, I was eating them every day mixed in with granola and yogurt, but these activities hardly made a dent in the box.

 

We decided to make blueberry jam! It was a modified recipe (Ok, I misread the recipe) and it turned out great! It’s always nice to have a helper when you’re making jam.

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Stephanie’s Blueberry Jam Recipe:

INGREDIENTS:

5 1/2 cups crushed blueberries
4 tablespoons lemon juice
7 cups granulated sugar
1 (3-ounce) pouches liquid pectin

DIRECTIONS:

1.Simmer the jars and lids in a canning pot with the rack on bottom. Keep jars hot until you’re ready to use them. Set the screw bands aside, they do not require heating.

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Mashed blueberries and suger

2. In a large, deep stainless steel saucepan, combine crushed blueberries, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down, about 15 to 20 minutes. Stir in the pectin. Boil hard, stirring frequently. Check to see when the jam is set using the spoon test. Dip a metal spoon into the jam. If the jam drips off quickly, it is not set yet. If the jam coagulates and drips off slowly, it is ready to can.

 

 

 

 

 

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Boiling Blueberries

3. Working with one jar at a time, remove a jar from the canner. Place the jar on a heat-protected work surface, such as a wooden cutting board or towel. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Slide a rubber spatula down between the food and the inside of the jar two or three times to release air bubbles. Adjust headspace if necessary, by adding more hot jam. With a clean damp cloth or paper towel, wipe jar rim and threads. Center the sealing compound on the rim of the jar. Place a screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. (Do not use excessive force to tighten.) Return the jar to the rack in the hot water-filled canner. Repeat filling steps until all jars are filled.

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Six jars of blueberry jam, all ready to eat!

4. When all of the jars are in the canner, adjust the water level in the canner so that it covers the jars by at least 1 inch. Cover and bring the water to a full rolling boil over high heat. Once the water is boiling hard and continuously, process for 10 minutes. After letting it sit in the pot with the lid off for 5 minutes, remove the jars, lifting them out of the hot water without tilting them. You don’t want to disturb the lids while the seal is being formed. Place the jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.

It makes a delicious topping for toast!

Next up, strawberry jam! That will have to be a different post though, because I can’t find the memory card those photos are on…

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Canning Achievement: Unlocked!

Growing up I was always aware that my grandmother did a variety of preserving different items, but it never really piqued my interest. As a kid, who cared if you canned it? Pickles were gross, and fruit was meant to be eaten right away! Canning seemed pointless and something I would never be interested in.

Enter 2012. It seems that when one begins to engage in rustic activities such as knitting, it slowly leads to more. From knitting came spinning, and from spinning came the desire to know where my food came from at a better depth than “the grocery store.” Sure, stuff from the store is fine, but I kept hearing stories about how home grown produce has so much more flavor, and was a much richer experience all around. I wanted to check this out. So, in the spring of 2012, we joined a CSA. Everything I heard was absolutely true. I never knew tomatoes actually had flavor! The ones from the store always felt like I was eating cardboard! On top of that, we got a variety of fruits and vegetables I have never heard of or tried, and learned that there are a number of items I really enjoy. $400 for 26 weeks was a great deal- we definitely got more than $15 worth of food in each box, and I think the added value of having items picked within the last 48-72 hours was worth it.

But we quickly had a problem: We couldn’t eat it all fast enough! Last year was upsetting because we did end up wasting so much. It was a lot of food, and while we were attempting to eat healthier, we just couldn’t eat all of it. This year we signed up to split the CSA with my parents, but it was still more food than we could eat in a reasonable amount of time. So then what do you do?

That’s when I remembered my grandmother’s canning, and wondered how much of our produce I could do that for. Turns out, almost all of it! Our CSA does a few days a summer where we can pick as much of a certain item as we want at a low or no cost. This seemed like a great opportunity to start! When J’s parents were visiting this past month, we took everyone out for peach picking. $13 for a half bushel, and that half bushel held a LOT of peaches. I bought some pint size canning jars and decided to dive right in!

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Unfortunately, I seem to have lost the first photo I took of the set-up prior to canning. I would also like to point out that this was the second canning event- I had already done a case of pint jars, and needed to finish up the peaches. So this was just the last of the peaches from the picking. I have already given 2 jars to my parents, and 2 to some friends. There is no way we would eat half a bushel of peaches ourselves, canned or not!

When I wasn’t canning yesterday, I was doing some knitting. Doesn’t this look like the perfect Saturday morning, right here?

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It would have been a lot more relaxing if the purpose hadn’t been to do a final troubleshoot on a pattern I’ve been working on. I plan on releasing it next week, but I need to make sure the pattern works 100% the way it is supposed to before publishing. So far it’s only been tiny mistakes, but in doing this I need to focus solely on my knitting.

So that’s my weekend: knitting, canning, coffee, oh and bonfires. Everything about my weekend shouts “it’s fall!” and I love it. 

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