Canning, much like candy making, requires attention and time without distractions, so make sure to schedule your canning when you won’t be interrupted by kids and other commitments. Once you get started, you need to finish, so this is not an activity that gives you the option to stop in the middle.
Canning like your Mothers or Grandmothers is certainly possible. Pectin was first isolated and described in 1825, but wasn’t available for home canning, till the late 1920’s and 1930’s. It was first extracted from dried apples and later from citrus fruits. Because many fruits have natural pectin, it’s possible for you to can jams and jellies without the addition of powdered pectin, as your mothers and grandmothers did. You may need to cook your jam or jelly slightly longer to give the natural fruit pectin time to start thickening, but it’s a great thing to know when you’re in the middle of canning and realize that you don’t have pectin for your jams and jellies and it’s also kind of fun. I made this recipe today for Apricot Jam:
Old-Fashioned Apricot Jam – makes about 9 – 8oz. jars
8C. chopped pitted peeled apricots
4 Tbl. lemon juice
6 C. granulated sugar
Prepare your canner, jars and lids.
Combine the apricots, lemon juice and sugar in a non-reactive pan (this means not aluminum). Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, till mixture thickens. Remove from heat and test “gel”. If gel stage has been reached, skim off foam and ladle into jars, leaving ¼ inch head space. Place on lids and rings, process for 10 minutes in a water bath canner.
You’ll notice there’s no pectin in this recipe, just the natural pectin from the fruit. This is really good. Try making some jam with out store bought pectin, it’s easy and fun. This is a great recipe if you like apricots.
I’d like to recommend the Ball Blue Book. It’s a great book for overall canning. It gives you instructions for the use of your water bath canner and your pressure cooker canner. It’s full of recipes, that are really good and also has recipes for using your canned goods. You can find this book in WalMart and most grocery stores. You can also check out Ball’s site online at www.FreshPreserving.com.
It’s also possible to can without sugar and/or using honey. If you have dietary needs that require a reduction of sugar in your diet, I suggest that you purchase Canning and Preserving Without Sugar, by Norma M. MacRea, R.D. – my book is the 3rd edition, there is a 4th edition available through Amazon and received 4 ½ stars from readers. I’d recommend it as a good addition to your recipe collection.
I have a great book, Putting it up With Honey, by Susan Geiskopf, this book is also available through Amazon and received 4 ½ stars. I like this book very much and have used it extensively for jams and jellies. I thought I’d share one of my favorite recipes with you:
Sun-Cooked Peach or Nectarine Preserves
3 lbs. peeled peaches or nectarines (about 6 C.)
2 C. honey
½ C. lemon juice
I cut up the fruit, added the honey and lemon juice, let it set for about an hour so the juices will start drawing. Cook on medium heat stirring occasionally till the mixture starts to thicken (I give it a good mash, so the fruit isn’t so chunky). Once the mixture starts to thicken, you may need to stir more often to keep it from scorching. There is no added pectin in this preserve, so cook it till it reaches your desired consistency. This, preserve like jam, has a great, somewhat nutty flavor. It’s hard to describe, but the honey gives it a great taste. I like to use a rather mild honey, so it doesn’t detract from the flavor of the fruit. Prepare your jars and lids. You will get about 5 half-pint jars. Process in a water bath for 10 minutes (be sure to follow canning directions). Yummy!
Try some canning with honey; I don’t think you’ll be disappointed.
I’ve talked to you before about trying something new. I made some jam with Mango and Strawberries. This is so good! It’s a great way to use up extra mangos in a really fun way.
Mango Raspberry Jam – makes about 7 – 8oz jars.
3 C. finely chopped, pitted, peeled mangos
1 ½ C. crushed red raspberries
2 Tbl. lemon juice
1 pkg. powdered pectin
5 ½ C. granulated sugar
Mix the fruit, lemon juice and pectin in a large non-reactive pan. Bring to a boil, stirring frequently to keep it from scorching. Add sugar all at once and stir well to dissolve sugar. Bring Canning, much like candy making, requires attention and time without distractions, so make sure to schedule your canning when you won’t be interrupted by kids and other commitments. Once you get started, you need to finish, so this is not an activity that gives you the option to stop in the middle.
Fresh melons will give you the taste of summer during those winter months if you make a melon jelly or jam. These are so amazing and wonderfully different. I’ve made cantaloupe, honeydew and watermelon. I’m not sure I can choose a favorite, they’re all so good. Here’s a watermelon jelly you can give a try.
Zesty Watermelon Jelly – make about 5 – 8oz. jars
6 C. chopped watermelon, rind removed
½ C. white balsamic, white wine or apple cider vinegar
4 Tbl. lemon juice
5 C. granulated sugar
1 stem lemongrass, chopped (optional)
2 pouches – 3oz. ea. liquid pectin
Prepare canner, jars and lids.
I process my fruit in a blender. Measure 2 C. of juice into a large non-reactive pan. Add vinegar, lemon juice, sugar and lemongrass. Cook over high heat, stirring constantly; bring to a full rolling boil (this is a boil that cannot be stirred down). Stir in pectin, making sure that all the pectin is dissolved. You may need to use a whip. Boil hard, stirring constantly for 1 min. Remove from heat, skim foam and ladle into prepared jars, leaving ¼ inch head space. Place lids and rings on jars and process for 10 minutes in a water bath canner.
Give it a try and let me know what you think.
You need to know, that I don’t buy fruit to make jam or jelly. I make jam or jelly to use up fruit that’s going to go to waste. If I don’t have enough, I prepare the fruit, place it in a zip lock bag and toss it in the freezer till I have enough “little leftovers” to make a batch. Think in terms of cutting down on your waste. You’ll be surprised what you’ll come up with.
Remember my mystery jam? The one I hadn’t labeled? Some of you thought that it was pear. Well, it was a combination of lemon, lime and oranges that I’d acquired before the holidays. They didn’t hold well and in order to keep from loosing the whole lot, I zested, squeezed and processed into a citrus jam. You seemed to like it. Think citrus.
When you’re finished with your canning, it’s important to prepare everything so it’ll be ready for your next canning marathon. Keep your equipment clean. If you keep the boxes, place them back in their containers. This makes them easy to store and stack, as well as giving you instructions for use. All your kitchen equipment and tools are an investment, make sure you take care of them and they’ll last you forever. I still use my mother’s canning equipment. It must be, at least, 60 years old. to a roiling boil and start checking for the “gel”. If gel has been reached, skim off foam (put this into a container and store in refrigerator. It’s great on your morning toast). Ladle into jars, leaving ¼ inch head space, place on lids and rings, process for 10 minutes in a water bath canner.
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