And it wasn’t even that bad!
I picked a gallon of blackberries on Saturday and on Sunday we turned it into … well … it was supposed to be jam. I didn’t put as much sugar as it called for because I tasted it and it was sweet enough partway through the sugar addition process. But then it didn’t turn into jam, it just stayed syrupy. My mom the Jam Queen said, add the rest of the sugar, and bring it back to a boil, and don’t think too hard, just can it. So I was very careful following the rest of the directions, keeping about a million things on my stove right at 180°, and ladling jam into hot jars fresh out of the dishwasher, wiping rims, placing lids and screwing down rings, then gently placing into the (180°) stockpot. Eight half-pint jars went in and then we turned it up to boil for 15 minutes. On being removed, almost all of the lids popped immediately — yay! seals! — and the last few popped a few minutes later. So I was happy with my eight half-pints of blackberry syrup. We can have yogurt, and ice cream, and waffles and pancakes and crepes … but this morning, it looked as though the jars have cooled into jam after all! So that’s exciting. But I am sure it will be delicious regardless of the consistency.
And just now we have put 5 pounds of peaches into jars, and put it on to boil. Five pounds of peaches makes 3 quarts of canned peach halves in light syrup. I hope they turn out. I want peach scones in February.
Now I want to can everything! What else can I make? Stories, advice, recipes?
I’ve done that with plums; making syrup when I thought I was making jam. It was delicious on pancakes and in muffins.
That’s one of the great things about making jam, jellies, or preserves. You can’t really go wrong because there are many uses if it doesn’t set up as it should.
Here’s instructions for Pickled Eggs (not sure where I got recipe but it’s tweaked with some of my experiences):
Pickled Eggs
(great in salads, with sandwiches, by themselves)
Ingredients
Eggs
Vinegar (this will flavor your eggs the most so choose your favorite)
Blackpeppercorns
Flaked chillies
(this is just basic recipe – play around with spices, add chillies and peppers – if you like sweet pickled beets, you can use that mix for your eggs)
Instructions
Hard boil the eggs for at least 10 minutes to make sure they are completely cooked. While the eggs are boiling get your jars and lids ready.
Prepare the vinegar -You’ll need about 1 qt of vinegar for each dozen eggs. Put it in a saucepan with peppercorns and chillies bring to a boil and simmer for a minute or two. (I’ve also used Bread and Butter pickle spices and they were great)
Once the eggs are cooked put them in cold water and leave to cool then shell them and put them in the jars. You can add whole chillies at this time if you want them to have some extra heat.
Sieve the vinegar thru cheesecloth or fine mesh sieve and pour hot liguid into the jars covering the eggs. Seal the jars with your lid pieces that have been waiting in hot water (this helps seal jars). Store for at least a month in refrigerator before eating. They will store well for over 6 months.
Hehe I laughed when I read your post. I keep forgetting that jam and jelly don’t set up for like 24 hours after canning. My mom does it.
We boys started canning this year. We made bread and butter pickles from our pickling cukes last weekend, and I plan on starting some dill pickles marinating this weekend! Oh and maybe can some green beans. My pole beans are doing great finally!
We make blackberry jam and jelly, plum jelly, strawberry jam, raspberry jelly, and apple butter, every year. Currently only the blackberries and plums come from us. Oh yeah, and when we have pears we can them too. I hope to help now that I’ve caught the bug. Seems my brother and I did so at the same time independently after a whole life of apathy. Go figure.
Enjoy preserving! It’s fun…
Just discovered your blog from your comment on mine! I still have no tomatoes, so I am very jealous.
This has been my second year of canning and so far it’s going well. I have done some pickles, a dill crock, and peaches. I am planning on tomatoes, pear butters, and gift type things for the holidays before the season is over. Glad your first round of canning went so well!