Conquering My Fear of Canning

I finally did it! I conquered my fear of the canner and I overcame it! When I first contemplated making my own strawberry jam, I was a bit intimidated by the science of it all – feeling if one thing went wrong, I’d end up killing everyone with my jam of death. 😉 But it ended up being a piece of case with the help of this step-by-step primer on how to make homemade jam from

strawberry jam

6 quarts of strawberries yielded 10 pints and 4 half-pints of the best strawberry jam I’ve ever tasted. By using strawberries at their prime, I was able to capture the sweetness and in your face strawberry flavor of ripe June berries. In addition, we ended up with most of a jar of jam that we’ll be able to use in the next few days. I spread some on a piece of toast with butter.

jam on toast

Now that I’ve overcome my lack of confidence with canning, I’m planning on doing a lot more of it during the growing season so next winter won’t be quite so dreary and local food free – stay tuned for canned peaches, applesauce, mixed berry jam, pickles, salsa, marinara sauce and more!

4 thoughts on “Conquering My Fear of Canning

  1. Claudia

    Congratulations! It’s fun isn’t it. i love seeing the fruits of my labor all pretty and shining on the shelves of the cold cellar.

  2. Katie

    That jam looks absolutely delicious! Seriously, I wanted to eat that bit of toast up there right away. You’ve inspired me to see if I can try to make jam too – good luck with the future jam-making!

  3. Cynthia

    Look at that deep rich colour! I have some freshly made bread that would love to have a dab of that jam. Great job Becke.

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