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Old 07-10-2014, 11:00 AM   #46
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Default Re: Summer Canning 2014

Yesterday we picked boysenberries and blackberries and I canned up 6 pounds of them. So yummy!

I instagrammed a pic of it: http://instagram.com/p/qPrRJ0MgLN/
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Old 07-10-2014, 01:09 PM   #47
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Default Re: Summer Canning 2014

Quote:
Originally Posted by kklibrarian View Post
Elizabeth,

As long as you have a deep enough pot to cover the jars and something to hold them up off the bottom of the pot so the temperature stays even, you should be able to can.
Thanks. Made some today. I wanted too long and only had enough for half a batch, but if I give a jar to the neighbor who has the tree, maybe there will be more to come
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Old 07-11-2014, 04:25 PM   #48
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Default Re: Summer Canning 2014

Tonight is pepper jelly. Tomorrow is blueberry butter and some more blueberry lemonade concentrate. Also, maybe some blueberry pancake syrup.
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Old 07-11-2014, 04:52 PM   #49
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Default Re: Summer Canning 2014

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Originally Posted by kklibrarian View Post
Tonight is pepper jelly. Tomorrow is blueberry butter and some more blueberry lemonade concentrate. Also, maybe some blueberry pancake syrup.
Just got home with about 8 lbs of blueberries.....what is 'blueberry butter'?
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Old 07-11-2014, 09:10 PM   #50
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Default Re: Summer Canning 2014

Blueberry butter is like apple butter only made with blueberries rather than apples. It's an intense flavor, but I really blueberries. I cook them down just a bit with just a little liquid, run them through a sieve or a food mill to lose the skins, and then add a little sweetness (sugar or honey, your choice) and cinnamon for spice. Finally, I cook it low and slow until it will mound on a spoon and can it up.
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Old 07-12-2014, 08:15 AM   #51
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Default Re: Summer Canning 2014

Ok.....break it down for me.... when I make jam, I check for stems and leaves, then put the berries in the food processor, and then cook them. Are you saying you do it the other way around for butter?

What are the ratios? I have sugar and honey right now, which do you prefer? How long should I expect to them to need to cook? And they go into the water bath after you jar to seal it and then they can stay at room temperature, yes?

Fun....I learn SO much on GCM
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Old 07-12-2014, 12:42 PM   #52
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Default Re: Summer Canning 2014

You can wash, stem, and check your berries and then grind them up if you prefer. I like to soften mine a bit on the stove after I've washed and stemmed and then use my food mill. It's totally your preference there. Once they are converted into pulp, I add about 2-to 3 cups of sugar and/or honey depending on the sweetness of the berries. You can cook it in the crockpot for several hours on low or on top of the stove for 30-45 minutes. If you do stovetop though, you have to stay close so that it doesn't scorch.
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Old 07-12-2014, 12:59 PM   #53
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Default Re: Summer Canning 2014

Quote:
Originally Posted by kklibrarian View Post
You can wash, stem, and check your berries and then grind them up if you prefer. I like to soften mine a bit on the stove after I've washed and stemmed and then use my food mill. It's totally your preference there. Once they are converted into pulp, I add about 2-to 3 cups of sugar and/or honey depending on the sweetness of the berries. You can cook it in the crockpot for several hours on low or on top of the stove for 30-45 minutes. If you do stovetop though, you have to stay close so that it doesn't scorch.
Thanks! I'm going to try the slow cooker. I'd love to use honey, but I think that would almost wipe out my jar and it's $16 a jar, so....nope....
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Old 07-12-2014, 04:15 PM   #54
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Default Re: Summer Canning 2014

Lisa, you might want to try a long boil method for your berry jam. The long boil recipes usually call for less sugar than recipes that call for pectin. Pectin is naturally found in fruit, especially underripe fruit. The jam might take 30 or so minutes on a gentle boil before it sets. Any underripe berries will completely cook down before the jam is ready to put in jars. I keep bread plates in the freezer to test the gel stage of the jam. A drop of jam on the "frozen" plate should quickly set to the thickness you like. Maybe you know all this already. I rarely use packaged pectin because of the extra sugar needed and the firm gel consistency that often happens.
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Old 07-14-2014, 12:21 PM   #55
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Default Re: Summer Canning 2014

Uh....help? I started some Peach Butter this morning. Had everything in the crock pot around 10am. The directions said '3-6 hours'. I've been stirring and it hasn't been thickening. Just now I saw that the crock pot was not on low but on warm. Is it ruined or can I just put it on low and restart the clock?
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Old 07-24-2014, 01:19 PM   #56
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Default Re: Summer Canning 2014

I am just seeing this. I am sorry. I hope you didn't toss it because it should be fine for you to just cook it at the correct temperature under those circumstances.

I got a ton of figs from my aunt and uncle. Making blueberry fig jam today.
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Old 07-24-2014, 01:24 PM   #57
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Default Re: Summer Canning 2014

I love pamonas pectin! ! Made apricot jam and raspberry apRicot jam with little sugar and it came out awesome! !
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Old 08-05-2014, 08:22 PM   #58
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Default Re: Summer Canning 2014

I've been canning too. Jams I've made so far:

Carrot cake
Kiwi lime
Kiwi coconut daiquiri
Apple pie
Strawberry kiwi (no pectin)
And rhubarb BBQ sauce

I need to do something with the peaches I have but I want it to be something interesting.
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Old 09-05-2014, 06:54 AM   #59
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Default Re: Summer Canning 2014

This weekend is fig preserves, pickles, and pepper jelly. I am signed up to do a vendor booth at our church fair in October and DH hopes to be in the farmers markets by October. I need to have plenty of jams, jellies and pickles for both of these venues.
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Old 09-18-2014, 08:13 PM   #60
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Default Re: Summer Canning 2014

It is my first year canning on my own (I canned with my grandma growing up, but it has been years!), and this is a late start, but well, it counts right?

A few weeks ago I made 18 pints of strawberry jam. I'm currently canning 80 lbs of san marzanos - I think it will make 30-36 quarts. Not quite enough for a year, but enough to get us to next summer.

Oh, and earlier this summer we froze about 1.5-2 gallons of blueberries. Not NEARLY enough for us for a year. Last year we did about 3 and we ran out. We probably need more like 4. Hopefully next year we can actually make it.

I have to buy everything from farms around here since all we have is a concrete patio at our rental. Even when we lived at a place with a garden, I was terrible about upkeep, so this is probably better.

Question: The new ball book says to simmer for 40-45 minutes. I remember grandma doing a hard boil for 15 minutes (or there abouts). Does anyone know where the change came about? (sorry if this was asked earlier in the thread, I've just skipped to this page ) I'm following the new rules, but still, it seems weird to me, and like it won't actually seal this way.
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