Canning season is here
I love to can my own fruits and veggies. I think that is the only real reason I like the spring and summer — fall and winter are my favorite seasons. I only tolerate spring and summer (like I have a choice), but when it’s time to start canning I get as giddy as a kid in a candy store.
The first thing I can every year is strawberry jelly. My kids love homemade jelly. They go through more peanut butter and bread right after I can jellies than any other time of the year. My daughter, who goes to daycare during the summer, likes having her choices of flavors.
I generally make strawberry and peach, but last year was my first time to make blueberry jam. I also can apples and tomatoes every year.
Canning your own foods is healthy, too. You know what goes in there and there are no added preservatives, so you know what you are actually eating. The food also tastes much better — I can tell a definite difference between store bought food and what I have canned.
Canning is easy — it’s time consuming, but easy to do. I hope some of you will try canning your own fruits and vegetables this year. I promise it is worth it.
Here is my blueberry jam recipe for you to try.
5 cups blueberries
6 1/2 cups sugar
Zest of two lemons
Juice of two lemons
2 (3 ounce) envelops liquid fruit pectin (Ball Fruit Jell)
7 (8 ounce) canning jars with lids
Prepare jars and lids according to manufacturer’s instructions.
In a large saucepan over high heat add blueberries, sugar, lemon zest and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for one minute. Remove from heat. Skim any foam if necessary and ladle into the hot prepared jars. Be sure to leave at least a 1/4” space at the top of the jar. Place the cap on the jars and process for another 15 minutes in a canner with boiling water.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to firstname.lastname@example.org.