Canning like crazy!

[kint]

This seems as good a time as any to do a bit of a food porn pic dump. Last year we ended up with an excess of peaches from a pick-your-own place. Jam seemed a fantastic idea to me -- and so began the descent into canning! Blueberry and plum-apricot jams followed, soon after I was jarring tomato sauce. Now in the new year I want to do more...

Comments

[kint]

So far everything I've done is RWB processed and shelf stable... though that is an OLD recipe so I should compare it to modern standards just to be certain.

[kint]

I'll find out Saturday when we crack a few jars open. I'm curious about the suggestion of a adding a grape leaf, the tannins supposedly helping with crispness.

[kint]

As to a reliable means of lower temp pasteurizing, I have a pair of long tongs across the top of the pot with a probe thermometer wrapped around once to hold it at just the right depth. I'm watching closely to get it to the right temp range, tweaking a bit, an once it stabilizes I'll just check every few minutes.

[kint]

Mine ended up being quite crispy I think! Admittedly they were cut thick... that might have helped? Grandma's recipe prepped them by soaking in a brine over night and then draining and rinsing (rather than a more direct salt pack I've seen in a lot of recipes now).