BarredBuff
El Presidente de Pollo
Nice work on the jam! We made 16 half pints of strawberry jam and it is fastly disappearing...... 
WHAT ARE YOU CANNING TODAY?
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Wannabefree
Little Miss Sunshine
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I think I'm up to 20 pints so far this year, and half of it is gone somewhere...dunno where...no idea who ate it all 
I have a bunch of other flavors of jam, but the strawberry disappears FAST! I'm almost done with jam.
I have a bunch of other flavors of jam, but the strawberry disappears FAST! I'm almost done with jam.
Oh, you're right. Well, I was thinking helpful thoughts, if that's any consulation.Wannabefree said:I think maybe the helpfullness was just lost in cyber translation and got turned into rude-ish-ness sounding, but I could be wrong, it has happened once a long time ago
A soda thread would be cool though
Oh and to my actually response I opened the thread for......I aint cannin nuthin today! It's too stankin HOT! Anyone else melting?
I just searched for a homemade-soda thread and I can't find one. I thought I'd read about it here. Turns out the terms soda and pop aren't very unique on this forum. There's quite a few tips on the interwebs, though, recipes and products... If you (Greybear23) have a specific question, post a new thread so people will read it. Some people ignore these marathon threads and might miss your questions.
I have been busy dealing with the blessing of a yard bursting with lemon balm and mint...
canned lemon balm syrup...mmhhh..
and a batch of mint jalapeno jelly...so mmhh tasty with apple cider vinager lemon and sugar...
only problem is still hasn't set...the recipie called for liquid certo...
stuck 2 boxes.in...maybe I let it hard boil a bit to long..was still sauce in the morning
so reprocessed with 2 powdered boxes...STILL thin...
any ideas...it was a double batch...maybe I should add more sugar????
now I am canning rasberrie syrup...
am running out of jelly jars...
canned lemon balm syrup...mmhhh..
and a batch of mint jalapeno jelly...so mmhh tasty with apple cider vinager lemon and sugar...
only problem is still hasn't set...the recipie called for liquid certo...
stuck 2 boxes.in...maybe I let it hard boil a bit to long..was still sauce in the morning
so reprocessed with 2 powdered boxes...STILL thin...
any ideas...it was a double batch...maybe I should add more sugar????
now I am canning rasberrie syrup...
am running out of jelly jars...
mythreesons
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Made 2 little old pint's of Dilly Bean's.........................a total of 4 pint's so far.
im new to canning.. as well i feel your pain... I havent canned anything yet but that will change this week!Greybear23 said:It may be just me but I found this response quite rude!!! i new to canning, yes, but I do have manners!!! I have seen other things on this site that wasn't strictly canning and see nothing wrong with sharing the way we do things to preserve and save money on stuff, so if it is strictly canning i guess I will go somewhere else to look for stuff and participate with people with better manners!!! Thanks for all the previous information from those whom cared enough to share!! Lynnk15n1 said:It's just sugar, water, and flavor. There's lots of folks making soda at home, so check the Google machine for suggestions.Greybear23 said:Hi, kinda new here, what do you do with the soda pop syrup? How do you make it and what can it be used for? What flavors? Also how do you get pectin from the apples and how do you store it and use it? Sorry for all the questions, Lynn!!!!
BTW, making soda isn't really canning, so you should find a better thread for your question. I know there's a homebrew thread, but nothing recent on soda. Maybe you should start a new thread.
is it possible to just blend up the fruit for jam and then can it???? Did you cook yours? Also what is pectin??rd200 said:2 days ago I started at 7am and went to pick strawberries with my kids and sister and her kids, (FYI- we thought making a competition out of strawberry picking would get the kids a little more motivated to help....It doesnt.... they just pick crappy strawberrys....anything thats red is in the flat!!! Wont make that mistake again!!!) anyways, then after 2 hours of strawberry picking, we went to pick raspberries. They are just starting around here, so then I had to stop at Walmart cuz i forgot i need lids and the little jelly jars. Also picked up some blueberries when i was picking raspberries. THen i came home, brought in all my goods, layed the little one down for a nap, and started Jamming.
Well, it took alot longer than i anticipated.....the strawberries were almost ot the end so alot of nipping and editing and small strawberries, but in the end i got...
18 half-pints and 12- 4oz jars of Strawberry/blueberry jam
20 half-pints of Strawberry/raspberry jam
And they ALL sealed!! I usually get one or two that dont, but they all did this time.
I used Pamona's universal pectin. Worked GREAT!!! The original recipe calls for like 4-5 cups of sugar into 12 cups of mashed berries. Thats ALOT of sugar. so with this pectin, its activated by the calcium water you ad, so in 12 cups of mashed berries I only added 2 cups of sugar. And it was almost too sweet!! cant imagine what 5 cups would taste like. Anyways, so all went well and im looking forward to much more canning this summer!!!!!!!! this is just the start...
on a side note, HOLY COW IS IT FREAKIN HOT!!!!!!
I just about died from heat exhaustion in my kitchen while i was hot water bathing everything. I hope it ends soon.
Corn Woman
Almost Self-Reliant
Apricot jam. I love those things and can stuff myself while I'm picking. I got 21 half pints and 5 10 oz jars yeah! Hopefully it cools down tonight so the kitchen isn't so miserable. It hit 101 today but as we say in the west "It's a dry heat." Happy canning.
Pectin is the natural gelling agent in fruit that makes jam thick and, well, jelly-likeMaschil said:
Some fruits (citrus, green apples, less ripe fruit) have more pectin than others (peaches, ripe berries etc.) When you make jam you either need to cook the fruit down to a more jelly like consistency (and for some fruits this just never happens) or add extra pectin. There are different brands you can buy, or you can make your own from green apples (but then you need a jam recipe that uses this type of pectin). Purchased pectin comes in powder or liquid, and Pomona's is a different kind of powder--so you need to be sure your recipe either calls for the type you have (don't trade powder for liquid) or that you use a recipe out of the pectin package.Using a recipe from the package is a good way to make your first jam
