canned goodies

my pantry was getting bare so i stopped by my moms house and restocked. we do most of the canning at her house and leave the jars there to cool. you're not supposed to move the jars until they're cool so as not to mess up the seal, and cooling takes hours. then later on i raid her pantry when i want to fill mine.

left to right:
applesauce, triple berry jam from two years ago, pears, pickles, peaches, cherries, pickles slices, and four berry jam from last year.

triple berry jam making

last weekend my mom and i made triple berry jam.

we went to the farmers market, despite the rain


and bought blueberries, raspberries, and blackberries


we ran them thru the sauce strainer thing i got for making tomato sauce. it made really quick work of the berries.


the pictures are so dark because it was terribly dark outside from the rain. i didnt take that into consideration while snapping all the photos.

the seeds getting strained out


i like the color change. from left to right in the pan its blueberries, raspberries, and blackberries.


end result of all the seeds


boiling


ladling into jars


try not to drool


prepare for nomming!


2011 triple berry jam
1 pt blackberries, 4 pts blueberries, 3 pts regular red raspberries, 2 pts purple raspberries, 1 pt black raspberries.
Ran thru strainer and got 10 cups of juice.
Nearly 2 boxes of pectin (perhaps half to one tablespoon short).
8 cups sugar.
Stir pectin into fruit juice in stockpot.
Bring to a full rolling boil on high heat, stirring constantly.
Stir in sugar quickly, return to a boil and boil for one minute, stirring constantly.
Remove from heat, skim foam, ladle into jars.
Process in canner 10 minutes for jam, 4 minutes for jelly.
Made 12 half pint jars and 2 pint jars.
Took 24 hours of cooling before setting up properly.

and, a 13 second video of how awesome the strainer thing is to use