I’ve always had a passion for collecting and sampling unusual jams. My pantry is currently stocked with more than 20 varieties of jam from all over the world. Recently our roommate pointed out to me how much money I could save if I just canned my own jams. And then he let me sample his homemade blackberry jam and I thought he was really on to something. So, with his guidance, hubby and I picked out a pressure canner that will work well with our flat-top ceramic stove (the common modern flat-tops rule out many popular brands of pressure canners so make sure to do your research). We also purchased several sets of canning jars in half pint, pint, and quart sizes, tools for handling hot jars, and dissolvable fancy labels for our jars.
I’m getting pretty excited about our first canning session, and in preparation I’ve marked a number of recipes from Ball Complete Book of Home Preserving, Put ‘em Up: A Preserving Guide and Cookbook, and Mes Confitures: The Jams and Jellies of Christine Ferber (her jams are all the rage in France and sell for over $10 a jar!). Here are the recipes I’ve decided to tackle this year, over the course of two or three canning sessions. Do you have any favorite canned goods you’d like to suggest I add to the list?
Fruit Sauces
apple pear sauce
cranberry sauce
peach melba compote
pasta sauce
salsa
Jams and Jellies
early grey jelly
thyme jelly
carrot orange cardamom jam
strawberry passion fruit jam
rhubarb honey rosemary jam
strawberry rhubarb jam
wild blueberry jam
raspberry lemongrass jam
vanilla apricot jam
wild blackberry jam
yellow and white peach jam
lemon curd
yellow peaches with lavender honey
Syrups
blueberry syrup
Whole Fruit
peaches in syrup
preserved tangerines in honey
Other
cherry mostarda
apple pie filling
Comments