Gardening has become a great hobby for us. Each year we expand and try more. Our second year of gardening we also started canning. James’ grandmother canned everything. I don’t remember my grandmothers canning that much, but I’m sure they did. We want our girls to leave our home knowing how to grow and save their own food. I am going to share our experience of canning strawberry jam.
We always begin any canning process by sterilizing our jars and lids. The water needs to reach 180 degrees.
First, wash the strawberries and cut the stems and any bad spots off. Don’t they look yummy!
Second, smash the strawberries. The was James’ job this time.
Next, add one box of Pectin to 4 cups of strawberries. We also added 1/4 tsp. of butter. Bring to a rolling boil.
Then add 7 cups of sugar and boil for exactly 1 minute.
Finally fill jars and process in a water bath canner for 10 minutes. The result is yum, yum, yum!
So far this year we have canned 72 quarts of green beans, 24 half pints of strawberry jam, 9 half pints of blackberry jam, 14 quarts of tomato juice, 3 pints of pickles, and 5 pints of banana peppers. They are beautifully placed at the top of my cabinets.