Thursday, August 29, 2013
My neighbors were kind enough to invite me over to pick some of the wild blackberries that grow in their yard. I am so happy I did. The jam is delicious and so simple to make. Recipe from Paula Deen.
5 cups blackberries, washed and drained
1 tablespoon lemon juice
7 cups sugar
1 (1.75 ounce) package dry pectin
6 (1/2 pint) Canning Jars with lids
In a large saucepan over high heat add blackberries, sugar, and lemon juice. Stir frequently while bringing to a rolling boil. Stir in pectin and continue boiling for 1 minute. Remove from heat and skim any foam from the top if necessary.
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While blackberry mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
Sunday, August 4, 2013
With the top spout of the blender open, spoon the tomatoes into the blender. Once it is pureed to your desired consistency add 2 tbsp. Italian seasoning and more salt and pepper to taste. Fill your prepared hot jars with the sauce and then add 1 tbsp. of Real Lemon Juice before putting on the lid
Process covered in a rolling boil in a water bath canner for 35 - 40 minutes:
What makes canning so much fun for me is that I know exactly what ingredients are in the food I use. These tomatoes were purchased from a local farm not far from my home.