Strawberry jam is the first thing that I learned to can several years ago. Water bath canning, and strawberry jam is a good place to start, and it really isn't as difficult as you may think. Once you make your own homemade jam, you'll never buy store-bought again. Soon you'll be thinking of all kinds of fruits that you can turn into jam... the possibilities are endless. Then there's jellies and syrups...yum!!
It doesn't take much to get started, and most of the things you need are at the hardware store.A large water bath
canner with rack, a jar lifter, magnetic wand, wide-mouth funnel, and a canning book. I really like
this one.
STRAWBERRY JAM
5 cups fresh strawberries, hulled and mashed
7 cups sugar
4 Tablespoons fresh lemon juice
1 package (49 g) powdered fruit pectin
1/2 Tablespoon unsalted butter
Place 8 or 9 8 ounce canning jars in the water bath canner, fill with water to cover jars, and bring to a simmer.
In a small sauce pan simmer the center lids.
In a large pot or dutch oven (at least 6 quart or larger) add mashed strawberries, lemon juice, pectin, and the butter. Bring to a full boil. Add the sugar all at once and stir to distribute sugar. Bring back to a full rolling boil, and boil for 1 minute, 15 seconds. Turn off heat and skim the foam off the top with a spoon.
Remove one jar at a time from the simmering water. Using the wide-mouth funnel, ladle jam into jar leaving 1/4 inch space at the top.
Run a knife down the side of the jar to remove any air bubbles.
Wipe the rim of the jar with a damp cloth to remove any residue.
Remove center lid from simmering water and place on jar. Put screw bands on jars being careful not to over tighten. Repeat with all the jars. If you end up with a portion of a jar you can use that jar right away (refrigerate). It does not need to go in the canner.
Once all jars are filled, place on canning rack and lower back into the water bathe canner. Cover with lid and bring to a full boil. Boil 10 to 12 minutes. Turn off heat and leave jars in the canner an additional 5 minutes. Remove jars using jar-lifter and leave jars undisturbed for 24 hours.
After 24 hours, remove screw bands and check the seal of the jars. The center lid should have no give. If there are, store those jars in the fridge.
I have been practicing Bakerella's Cake Balls. She makes it look so easy... and she is SO creative. I'm still working on trying to get mine smooth~
And these are Bakerella's Oreo truffles. Even easier than the Cake Balls, and only because you don't have to bake a cake :)
You can find the recipe for the Cake Balls here. You can use any cake mix/frosting/candy melt combo that you like.
So cottagey! The yard needs some TLC, but we'll get it in shape :)
Yay, gas stove and updated kitchen.
The washer and dryer have to go at the end of the cabinets, the other choice is down in the basement...I don't think that sounds like too much fun, this will be way more convienent.
Family room corner window.
My new collection is Pyrex. Larry and I have been having fun on our road trips (today we went to Sonora) looking through antique shops, picking up old pieces of Pyrex. These small casseroles are the perfect size. The funny part is Larry used to have the green flowered Pyrex when I met him. Haha, now we are scouting antique shops for it... who would have ever guessed. I'm kind of liking how all the different colors are working together. I think I'm onto a new color scheme for the kitchen....again :)
THE CANDY BUFFET
FOOD/DESSERT BUFFET
SUGAR COOKIES
THE COOKIE TABLE
THE BIRTHDAY CAKE
POM POMS
MILK AND CHOCOLATE MILK
MILK BOTTLES
THE DESSERT TABLE