Expanding My Canning Skills

I have been a huge blog reader for years and years. I love blogs....cooking/baking blogs, craft blogs, knitting/sewing blogs, tech blogs, ed reform blogs and list goes on. My Feedly subscription list is long and can take an extended period of time to read. One of my favorite blogs is Food in Jars which is based in Philadelphia. On my recent trip to Philly to visit the Doctors, I was able to watch a canning demonstration by the writer of this blog, Marisa McClellan. She was making apricot jam at a Williams Sonoma store as well as selling her canning book, Food in Jars: Preserving in Small Batches Year Round. 

Needless to say, I purchased the book and it motivated me to try some new canning recipes along with my usual recipes.

 Such a pleasing sight to behold. Love it! Check out her blog and her book. Maybe it'll inspire you to do some canning.


Enjoy...

Jammin' Good Time

We be jammin' in this kitchen.

Blueberry Lime Jam (from Food.com)

4 ½ cups blueberries

1 pkg dry pectin

5 cups sugar

1/3 cup lime juice

1. In a pan crush blueberries one layer at a time.

2. Add pectin and stir.

3. Bring to a boil, stirring frequently.

4. Add sugar, stirring until the sugar dissolves.

5. Stir in lime juice.

6. Return to a rolling boil and boil for one minute. Stir constantly.

7. Ladle into hot jars, add rings and seals.

8. Process 15 minutes in hot water bath.

Peach Raspberry Jam (from Taste of Home Canning and Preserves Magazine)

2 2/3 cups crushed peaches

1 1/2 cups crushed raspberries

3 cups sugar

1 1/2 teaspoon bottled lemon juice

 

1. In large pan, combine all ingredients. 

2. Cook over low heat until sugar dissolves and mixture is bubbly, about 10 minutes. Stir occasionally.

3. Bring to a rolling boil. Boil for 15 minutes, stirring constantly.

4. Remove from the heat, skim off foam and ladle into jars. Add rings and seals.

5. Process 15 minutes in hot water bath.

Enjoy...