Tonight was the canning party. Hope, Angelina, Kae, Eli and myself canned some mixed berry jam.
First we mashed up the strawberries, raspberries, blueberries, and blackberries and threw them in the pot and brought the mixture to a boil. Then we added the pectin. The pectin helps preserve the jam and thicken it.
Then we add the sugar and boil it until it thickens.
I am describing the Cherry with Anise Jam I made in July.
Angelina eating some chocolate peanut butter cups I made.
We wash the jars, lids and bands with hot soapy water. Then we place them in a pot of water and bring the water to a simmer and turn the heat off. We leave the jars in there till the jam is ready and place the lids and bands in. Taking the jars out is a little scary!
Pouring the jam into the jars. The funnel helps keeps the jam from spilling all over the top. We left a 1/4 inch of headspace.
Wipe off any jam that spilled on the top of the jar. It needs to be clean so the lid will properly seal.
Using this magnetic tool to take out the lids and place them on the jar so that I don't touch them.
Eli giving canning a try. You want to tighten the band finger tight.
Place the filled jars back in the water and bring to a boil. We boiled them for 10 minutes then let them sit in the water for 5 minutes. In the end we got 10 1/2 8 oz jars! These preserves can sit on the shelf for up to 1 to 2 years.
We ate the left overs!
Thanks, Kae and Eli for taking pictures!