Canning/Dehydrating

Canning Recipes

Making Jam Without Adding Pectin

The key to canning is to remember that there are a lot of different ways to can. A certain method may work for some but not all. The importance of any canning is to check that the jam inside is cooked and is done when sealed. Here is my method:

  • Before I start making anything, I always sterilize my jars, lids and bands in boiling water.
  • In a large pot, mix together the crushed fruit and sugar according to the recipes. Bring that mixture to a boil and stir frequently. Keep the heat on low until the sugar is dissolved. When the sugar has dissolved completed, turn up the heat to cook the jam. This process should only take a couple minutes. Take the pot off the heat. The jam is ready to be processed.
  • Let the jam sit in the pot for about 5 minutes, gently stirring.
  • Ladle jam into the hot sterilized pint or half pint jars, leaving 1/4-inch headspace.
  • Remove jars and place on a towel to cool.
  • Check the jars for proper seal.
  • If you are looking for more recipes and more information regarding canning; I recommend this book.

Making Jam with Pectin

There are 2 different types of pectin you can use in your canned jellies and jams. Powdered pectin has a longer shelf life and I prefer to use this type of pectin. Liquid pectin is also another option. I also prefer to can using pectin because my results are more consistent. Remember if your jam doesn’t turn out like you hoped, you could always use it on pancakes or ice cream!

Canning Pickles and Others

Dehydrating Recipes

Dehydrating Rose Pedals

Recipes:

Dehydrating Garlic

Recipes:

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