Project 1: Make Your Own Jam
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- Water bath canner
- Mason jars
- Canning funnel
- Jar and lid lifters
- Pectin (optional)
- Fresh fruit
- Lemon juice
- Sweetener of choice
Fruit jam is one of the most delicious ways to preserve the goodness of seasonal fruit, and one of the easiest, safest foods to preserve in jars. As long as the fruit is acidic enough, it's safe to preserve using a hot water bath method. Some less-acidic fruits require addition of a small amount of lemon juice, so it's best to start with a tested recipe such as those found in the links below.
Jams are thickened in part by pectin, a carbohydrate that occurs naturally in many fruits. Jams from fruit that is naturally low in pectin (e.g. strawberries, cherries) typically call for you to add pectin. It used to be that store-bought pectin required huge amounts of sugar to be effective, but now low-sugar and no-sugar pectins are widely available (including, of course, at our store!).
Natalie and Anna run great canning workshops at Kiwassa Neighborhood house. Plus, Anna runs Baaad Anna’s! homesteadingmamas.wordpress.com
Fresh Choice Kitchens.
This program of the Greater Vancouver Food Bank Society promotes and supports community kitchens across BC. And they have canning classes! www.communitykitchens.ca
Yes, this giant company has useful information! Visit the Get Started section for their extensively tested canning guidelines. www.bernardin.ca
USDA Canning Guidelines.
This incredible resource has specific safety guidelines, recipes, and illustrations for a huge variety of preserved foods. http://www.foodsaving.com/canning_guide/
Great write-up of using Tattler reusable canning lids, with photos! homesteadrevival.blogspot.ca/2010/09/canning-tutorial-tattler-re-useable.html