Canning outline

I decided to can some things this year. Later on, Alex got involved helping me with my over ambitious canning  projects and he also did a couple batches of his own salsa. 

To get me back into the school season, I will outline the types of jam I did and some things I learned. This will be more or less in chronological order.

I.                   Introduction

a.      Canning - so fun!

II.                Strawberry jam

a.      Why: Aldi sold strawberries for 99 cents/# all summer long.

b.     First batch: used a potato masher to mash the strawberries. Mashing muscles got tired.

c.      Second batch: discovered blender. Mashing muscles happier.

d.     Bought real canning supplies. Magnetic lid picker upper = best canning tool invented.

III.             Peach jam

a.      Why: Beachee’s was selling peaches at firesale prices.

b.     Blender a life saver.

c.      You can do six batches per night if you do 1.5 batches per pot and two pots at a time and then do it again - one arm to stir per pot. An extra person helps when you get to the actual canning part.

IV.            Salsa

a.      Good job Alex!

V.               Grape jam

a.      Why: concord grapes in the backyard begging to be used

b.     First time trying a no pectin recipe.

c.      Result: 2 hours for 2 pints of jam. I think I cooked it too long and have a feeling it will be the consistency of a hockey puck.

VI.            Conclusion: We have enough jam for 10 years.

And now, illustrations: 

 The whole shishkabob.

 Strawberry jam pre-blender.

 Post blender. 

Salsa

In other noteworthiness, the Tanners came by to share their awesome Danish tradition of Aebleskivers with us the other night. This is David using a knitting needle to turn the little doughy balls of goodness.

Yum! Thanks guys.