We Be Canning... lol

Greeting Fam Bam!

Now that it is fall, and will soon roll into winter, it is canning season. Many think that preserving and pickling is a lost art, but let me tell you something, it is the best way to save a little coin and have fresh ingredients year-round. After being certified in cooking safety and cleanliness, I was able to make my own jellies, jams and picked vegetables. Here are a few pics below of my final products. There are many you tube videos on canning. Find a repeatable source and recipe and give it a try.

My canning set up

Fresh organic carrots! 

This is my favorite Apple Jelly recipe. Very quick and easy. Let me know if you get a chance to try it :)

Apple Jelly (Water Bath Method):

2 Cups Organic Apple Juice

2 1/2 Cups Organic Sugar

2 1/2 TBSP Sure Jell Pectin (Pink Box)

- Sterilize all Jars, Lids and Bands according to the Ball book of canning.

-Pour juice in stock pot. Gradually stir in Pectin on medium heat.

- Add sugar and turn to high heat.

Bring to full boil and boil for 2 minutes.

-Test the Set or Gel ( According to the Ball Book of Canning)

-Fill the Jelly Jars to 1/4 inch head space (Don't forget to clean your rims!)

-Process jars for 10 mins (Adjust for your altitude)

Yield: 3- 8 oz jars 

Happy Canning!

- Mrs.7units