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(This is a guest post from Deborah Adams, founder of the Notes from Dry Creek Farm blog. She is also a freelance writer, and currently a resident writer for Online Schools, which researches areas of higher learning, how to pick an online school and education. In her spare time, she enjoys gardening and yoga. It’s a beginner’s guide to canning your own jams and jellies. Take it away, Deborah!)
These days we’re all looking for ways to save money, and preserving our own food is one of the easiest and most satisfying ways to do that. Even if you don’t grow your own food, chances are you can purchase fresh vegetables and fruits from your local farmers market, and you will certainly be offered excess zucchini and tomatoes by gardeners in your neighborhood.
If you’ve never canned your own food, it might seem like an intimidating project. I promise you – it’s a snap. As with any other endeavor, you just need to start with something simple and gain confidence before moving on to the slightly more difficult canning procedures.
Jams and jellies are the easiest foods to can and will likely be the most popular with your family, too. Because the fruits and berries that traditionally go into jam are high-acid foods, you will not need a pressure canner or even a water bath canner to make these.
If you’re ready to tackle home canning, here’s what you will need:
- Jars with lids and rings. You can find these in department stores, farm and garden supply stores, and often in discount stores during the growing season. It is important to use only jars that are made especially for canning – don’t try to recycle those jars that came with salsa, baby food, or any other product in them. You can (and should) reuse your canning jars from year to year, along with the rings. The flat lids with rubber seals, however, are a one-time-only product. Once they’ve been used, the rubber may not seal properly again, and it is extremely important that you get a good seal to prevent food poisoning.
- Glass or enamel cookware. You’ll be cooking your jelly for a few minutes, but avoid using aluminum pots for this. Aluminum can react with certain foods and give it an ‘off’ taste.
- Pectin. Pectin is a complex carbohydrate that occurs naturally in many fruits. Until the mid-19th century, cooks would toss some green apples into their cooking fruit to help thicken jellies and jams. You can certainly try that if you want, but it’s far simpler and quicker to use packaged pectin. You’ll find it in the store displayed alongside the canning jars. There are several brands, including Sure Jell and Pomona, as well as a powdered and liquid (actually a gel) pectin. All of them work equally well, so just grab the box that you think is prettiest.
- Sugar. If the instructions that come in the pectin package don’t specifically mention a type of sugar, they refer to the refined white stuff. You may, of course, substitute a natural cane sugar or other sweetener, but be aware that this may cause your jam or jelly to be slightly ‘looser’ than expected.
- Fruit. You’ll find very clear and simple instructions inside the pectin package for making jams or jellies with different types of fruit. It’s important to use the exact measurements given in order to get a tasty consistency, so please don’t try to fudge on any of the ingredients.
Now you’re ready to begin the process.
1. To make everything run smoothly, it’s a good idea to have your ingredients assembled before you begin. Wash the jars, rings, and lids. I like to dip my jars into a big pot of boiling water for a few minutes, just to be sure nothing uninvited gets into them.
2. In a smaller pan, heat the flat lids in simmering (not boiling) water until you’re ready to put them on the jars.
3. You’ll wash the fruit thoroughly, then chop or crush it (depending upon the type of fruit). The instructions in your pectin package will tell you exactly how long to cook the fruit and when to add the sugar and pectin.
4. When the fruit mixture is cooked according to the instructions, ladle it carefully into the clean jars. Take time to check that the rim of each jar is clean and to wipe away jelly that may have dripped onto it.
5. Place the heated flat lids on the jars, then secure them with rings. These are going to be very, very hot, so use a dishtowel to protect your hands while you tighten the lids.
That’s it. Really. All that’s left is to let the jars cool until the flat lids form their seal. You’ll hear a satisfying pop when the little bump in the middle of the lid sinks down, letting you know that a good seal has formed.
Once the jars are completely cooled, press lightly on the lid to be sure that each one has sealed. If the lid still has a little upward bump in its middle, there is no seal. Not to worry – just stick those unsealed jars in the fridge and enjoy them first.
A word of warning: once your friends and extended family get a taste of your homemade jams and jellies, they’ll be begging for more. Your next project may be putting in an orchard to keep up with the demand!
Let us know if you give canning a try and how it goes.
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. Meagan is sharing 3 reasons how frugal and happy can go together. FYI, Meagan was kind enough to let me 
.
to publishers. Clearly, I was on to something.
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