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We made it! It’s the finale of this particular se We made it! It’s the finale of this particular series on making jam but we’re not done canning yet, it’s your turn to tell me: What do you want to preserve next? I truly hope you have loved this series because I loved making it! Still have a question, ASK ME! Learn something new?! I’d love to know! Equipment used: Lids and rings from @forjars (code FLOUR10 helps you save) Happy Canning! 👩🏻‍🌾 Boots PS Now tell me, what’s something you want to learn how to make and preserve? if you were new around here, my name is Boots and I am a master food safety advisor (Your state may call it a master food preserver) if you are looking for scientifically based and safe canning practices, welcome I am here to teach this all to you so you can be worry free in preserving your food at home follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
Here are five questions you can use to examine you Here are five questions you can use to examine your canning methods to ensure your lids seal: 1️⃣ How old are your lids? Old lids mean old sealing compound. Old compound = poor seal rate (Also, don’t reuse canning lids!) 2️⃣ Do your lids recommend heating before use? It used to be standard practice to hear your lids prior to canning. This heats the binding agent to help seal. 3️⃣ Did you over tighten your rings? And over tight ring won’t allow the evaporation to escape and help the vacuum seal effect for your jar. I like to go to finger tip tight plus a small turn. You can see me demonstrate this in the video. 4️⃣ what was the recommended processing time and did you adjust for elevation? At sea level, water boils at 212 degrees. As elevation increases the temperature decreases therefore you need to ADD extra time with processing. After the processing time ends, turn your burner OFF and remove the lid. Wait 5 minutes before removing your jars. 5️⃣ was your recipe an evidence based recipe? Maybe your recipe didn’t call for a processing time, if not, I would suggest freezing your product as this is the only way to ensure your product is safe from bacteria. JUST be sure you’re using a freeze safe jar. 6️⃣ BONUS TIP: always wipe the rim/lip of your jar. Only when oily products are used do you need to use vinegar. Otherwise a damp paper towel is sufficient for cleaning. Also it can take 12+ hours for a jar to seal If they haven’t sealed right away, be patient. YES you can 🫙 reprocess a jar. It needs to be within 12-24 hours of the initial processing. Fill your canner, recipe your jar rim, use a brand new lid. Bring your canner to a boil with your jar inside the water and process again for the same time as you previously did. Remember the processing timer doesn’t start until your canner is at a rolling boil. Once your timer has finished turn the burner off and allow to rest 5 minutes before removing your jars. But to ensure my jars always seal, I use @forjars those lids always pop! Canning season is upon us! Take inventory of your lids and rings. If you’re in the market for more, use code FLOUR10 to help you save. Have a question, ask me!
I’m so glad you asked! {comment CANNING and I’ll I’m so glad you asked! {comment CANNING and I’ll dm you my favorite canning links AND be sure you’re following me to get those messages and they don’t get hidden because of privacy settings} Why do I wash my jars? Because I want to remove any potential residue from foods. Sometimes siphoning occurs. It’s normal. But that reside can lead to seal failures and dry bits. It makes our jars unattractive But it can also attracts bugs and other unpleasant insects. We want our preserved foods to be stored in an environment where bugs aren’t automatically drawn and washing jars reduces this problem. And if you’re wanting to start preserving at home, my one stop shop for all my canning needs: @forjar Stock up on your lids, add some jars to your cart and you might as well throw in a pressure canner too (it also doubles as a boiling water canner!!) because you don’t want to run out of anything mid preserving! follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
Let’s pick up where we left off and hats having ju Let’s pick up where we left off and hats having just removed your jars from the canner and placing onto a towel for your jars to seal and cool. Once your jars are out of the canner and on the counter. Walk away. Don’t wipe the excess water off the lids. Don’t tighten the rings. WALK. A. WAY!! your jars are either sealed or about to seal. If you touch your lids or rings you might create a false seal. Now we wait for 12-24 hours before checking on our success Key tips: Don’t wipe away any liquid on top (water) it will evaporate off or be soaked up NEVER press the seal down this could create a false seal DONT flip your jars over. This used to be common practice but it actually doesn’t do anything. Just leave your jars be. DO enjoy the sound of your lids popping DO store your jars without the rings IF your lids don’t seal, either store in the fridge and enjoy or if within 12-24 hours you can reprocess the jar and I’ll show you how to do that AFTER 24 hours, DO scrub your jars with soapy water to remove any lingering jam in the side of the jars Equipment used: Lids and rings from @forjars (code FLOUR10 helps you save) Happy Canning! 👩🏻‍🌾 Boots PS Now tell me, what’s something you want to learn how to make and preserve? if you were new around here, my name is Boots and I am a master food safety advisor (Your state may call it a master food preserver) if you are looking for scientifically based and safe canning practices, welcome I am here to teach this all to you so you can be worry free in preserving your food at home follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
Did you know this safety tip?! It’s not necessari Did you know this safety tip?! It’s not necessarily an actual step in water bath/boiling water canning. But it is an extra safety measure for you personally. Trying to pull hot jars from a rolling boil can be done but those 5 minutes slows the boil so that you can see all your jars and calms the water. Let me know, are you going to implement this tip? Once your jars are out of the canner and on the counter. Walk away. Don’t wipe the excess water off the lids. Don’t tighten the rings. WALK. A. WAY!! your jars are either sealed or about to seal. If you touch your lids or rings you might create a false seal. Now we wait for 12-24 hours before checking on our success Equipment used: Lids and rings from @forjars (code FLOUR10 helps you save) Happy Canning! 👩🏻‍🌾 Boots PS Now tell me, what’s something you want to learn how to make and preserve? if you were new around here, my name is Boots and I am a master food safety advisor (Your state may call it a master food preserver) if you are looking for scientifically based and safe canning practices, welcome I am here to teach this all to you so you can be worry free in preserving your food at home follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
But don’t miss this step… once you add your jars But don’t miss this step… once you add your jars into the canner, that has your hot water, your processing time does not start yet!!! your water needs to come to a rolling boil before you can start your processing timer processing jars means the time duration the jars and its contents needs to be submerged in water. The role of processing canning jars is not so that the lids will seal, rather it’s to heat up and process the contents to eliminate any potential bacteria, yeast and mold within the product. The sealing of the jar allows your product to be shelf stable. Processing goes beyond bringing your product to heat or to boil, if you’re not adjusting your processing time for elevation in time or pounds of pressure if your pressure canning then you’re not processing your jars correctly and increase your risk of becoming sick. If you are filling your jars and allowing your jars to “naturally” seal without processing in your boiling water canner, you have not processed your jars at all. This is an unsafe practice. Your recipe will tell you how long to process your jars AND you also need to account for your elevation when you are processing your jars. This usually means you’re adding several minutes to the processing time. (See the comments for these processing adjustments) If your recipe does not have a processing time, the safe thing for you to do is to freeze what you’ve made an you should not proceed in canning your product in hopes of achieving a shelf stable jar More in comments 👇🏽👇🏽👇🏽
Comment CANNING for your resources I need you to Comment CANNING for your resources I need you to know… It’s not as easy as just halving the amount of sugar in a recipe. Adding sugar into our home preserved food, like jams and jellies is actually incredibly important! Sugar does two things: 1️⃣ it helps to bind water to help decrease chances of spoilage 2️⃣ sugar acts as a preserving agent to help preserve color and taste. Think about it. We eat with our eyes. We crave that vibrant strawberry red jam. ➡️But when you eliminate sugar from your jam it turns a very pale and sad brown making our brains 🧠 think it’s gone bad. If you’d rather have a low sugar jam, @pomonas.universal.pectin is my choice! What makes pomonas pectin special? This pectin uses calcium chloride to bind the water molecules to aid in creating that signature “jam” texture and therefore doesn’t need the acid and sugar available. With pomonas you use less sugar too! I opt for honey (which is why you always see me grabbing honey with my @azurestandard order). To make berry jam: 4 cups mashed fruit I/4 cup lemon juice (from a bottle NOT freshly squeezed) 1/2 cup to 1 cup honey (you decide the sweetness) 2tsp pectin 2tsp calcium water Directions: 🫙 Prepare your water bath canner with 6 washed & rinsed pints (I always do extra just in case) or 12 half pints 🫙 Prepare your @forjarsusa lids by boiling your lids in water 🥄 In a non reactive pot (I used stainless steel) bring your berries, lemon juice, and calcium chloride to a low boil 🥄 Combine your honey and pectin together 🥄 When your jam is showing signs of thickening, add your honey and pectin and mix well. 🥄 Cook for 1-2 minutes and return to a boil 🫙 Remove your jars from the canner, ladle in jam to jars to 1/4” headspace, wipe rims, place lids to fingertip tight and back into the canner. 🫙 Process jars for 10 minutes PLUS the additional time for your altitude (see below) 🫙 Once processing time has occurred, turn off burner, leave jars in the canner for 5 minutes before removing. 🫙 Allow jars to cool and seal. 🫙 After 24 hours check lids for sealing and store 🫙 ENJOY! Continued in comments 👇🏽�
Comment PECTIN for the resources mentioned in the Comment PECTIN for the resources mentioned in the video and I’ll dm them right over Rough Steps (please follow a recipe!): 🫙 Wash and clean your fruit 🫙 Prepare your water bath canner with washed & rinsed jars (I always do extra just in case) 🫙 Prepare your @forjarsusa lids by boiling your lids in water 🫙 Place your towels on the counter, set out your jar & lid lifter, debubbler, and cloth for wiping off the jars 🥄 In a non reactive pot (I used stainless steel) bring your berries, lemon juice, and calcium chloride to a low boil 🥄 Combine your honey and pectin together 🥄 When your jam is showing signs of thickening, add your honey and pectin and mix well. 🥄 Cook for 1-2 minutes and return to a boil Equipment used: Lids and rings from @forjarsusa (code FLOUR10 helps you save) Happy Canning! 👩🏻‍🌾 Boots PS Now tell me, what’s something you want to learn how to make and preserve? if you were new around here, my name is Boots and I am a master food safety advisor (Your state may call it a master food preserver) if you are looking for scientifically based and safe canning practices, welcome I am here to teach this all to you so you can be worry free in preserving your food at home follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome
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