Thursday, February 17th, 2011
On my never ending road to…I’m not sure what, I took a canning class last weekend. When I told my husband I was going to spend my Saturday morning doing this, I have to say he did a double take. Unusual maybe, but I am always looking for my “next big adventure”. I am also dying to learn how to make fabulous ice cream. That will be upcoming I am sure but last week, canning was the new adventure!
So the class was held at a little place called The Farmer’s Kitchen right in the heart of Hollywood – Hollywood and Vine actually, a very famous corner. It’s a really cool place that has wonderful classes that promote using fresh produce to create nutritious meals on a budget. The Farmers Kitchen creates an additional venue for farmers to market their goods directly, thereby helping ensure the economic stability of local farmers which is so important these days! If you can find a place like this in your area I highly recommend giving it a try – you’ll learn something new and support a great cause at the same time.
I learned how to make different types of jelly’s and jam’s and met some other amazing gals to boot.
Here is the delicious recipe for the blueberry jam we made:
1Tbsp lemon juice
1/2 tsp nutmeg or cinnamon
51/2 c sugar
3/4 c water
1 package of regular powdered fruit pectin
YIELD 5X 8-oz jars
1. prepare canning jars and lids (Ball jars website)
2. Wash and then crush BB in lg saucepan. Add lemon juice, spice, and water. Whisk in Pectin until dissolved. Bring to a boil over high heat, stirring constantly for 1 minute. Remove from heat and skim off foam.
3. Quickly ladle into your hot prepared jars, leaving a 1/4 inch head space. Wipe ri. Center lid on jar. screw band down until resistance is met, then increase to finger tip tight.
4. Place jars in caner pot ensuring they are completely covered with water. Bring to a boil and process for 10 min.
Wait 5 minutes, then remove jars, cool, clean, label and store