Monday, August 1, 2011

Canning 101

I used the Pioneer Woman's strawberry jam instructions to make my very first batch of canned jam from local raspberries off a friend's farm. While the process was quite easy to follow, I would NOT recommend subbing fruits. Raspberries are so much mushier that I ended up with liquidy, albeit delicious, raspberry syrup. Apparently I can remake it using these instructions, but I quite like the idea of saving a few cans of syrup for my pancakes or yogurt. Luckily I also have 5 more pounds of raspberries to play with. My kitchen now looks like a scene from Dexter, but this mess is much tastier.

1 comment:

  1. Ah, another step towards self sufficiency and towards always knowing what is in the food you eat and to eating local. Yea for you.