Comments on: I’ve Been Canning Raspberry Jam ~ Wanna See My Canners

By: perpetualplum

perpetualplum — Wed, 12 Aug 2009 23:12:35 +0000

Andrea, it sounds like you’ve added too little fruit…too little sugar generally causes the preserves to be runny. Look at the instructions on the pectin package. It probably measures the fruit when it is crushed. The only other thing that I think will make you preserves hard is if you cooked them too long. When you cook sugar long enough, it makes hard candy. I’ve learned after making a few mistakes that the recipes have to be followed precisely. I hope this helps.

By: andrea

andrea — Wed, 12 Aug 2009 05:47:02 +0000

Hey there sue! Your jam looks great!! I am new to this whole canning thing. I’ve been able to learn to can green beans with the pressure cooker easily enough, but I have recently tried to make jam on two separate occasions and have failed miserably!! My blackberry jam looks beautiful…until you refrigerate it…then it’s as hard as a rock!! Then I decided to give it another try with blueberry this time, and it too is as hard as a rock…this time no refrigerator required!!! What was supposed to make 3 pints turned into 3 half pint jars. I am really enjoying this experience, but I’m getting a little discouraged!! It’s a lot of work…and I always seem to make a big mess… for things to keep turning out so badly!! Any advice????

By: digipicsphotography

digipicsphotography — Fri, 03 Jul 2009 16:35:04 +0000

Well, I think, most likely, I will have a garden next year and will join you in canning stuff from it. It’s too late this year for me. Besides, I want to set mine up similar to RW’s.

By: sleepycathollow

sleepycathollow — Thu, 02 Jul 2009 21:59:38 +0000

That’s what I did last year…but would rather can them. Also I’d like to can soup/stews and some meats this year too.

By: perpetualplum

perpetualplum — Thu, 02 Jul 2009 21:37:04 +0000

My pressure cooker is a 22 quart made by Presto. I haven’t canned low acid vegetables in a long time. If I have enough veges left over from the garden, I usually just blanch and freeze them. I love pickled beets and dilly beans, but I’m the only one in my family that appreciates them.

By: sleepycathollow

sleepycathollow — Thu, 02 Jul 2009 20:18:30 +0000

You sorta answered my question from your other post…yes, you have a pressure canner.

I have the big ole black water bath canner too. Will be making pickled beets this weekend as my beets are ready to be pulled out of the garden.

I’ve a 16-Qt Presto Pressure Canner (with weights, not a gauge) ordered and will be ready to be picked up sometime next week. My sister and MIL went in together for my birthday present.

Jam looks WONDERFUL!

By: m i c h e l l e

m i c h e l l e — Thu, 02 Jul 2009 17:25:35 +0000

As your friend, I just have to say this (because I’m sure, otherwise, you’d be disappointed in the human race!)

NICE CANS, Sue!!!

Makes me want to dig out my big ol’ pot and find something to can! Thanks for the inspiration!

By: Jan

Jan — Thu, 02 Jul 2009 07:01:19 +0000

Sue, we the most common jar here in uk is a klick lock Kilner Jar has wire around lid and jar, very hard to sterilise I usually use recycled grocery store jars from my own larder, washed, saved, sterilised before using. As for flavored alcohol or fermented fruit try it, so easy just heavy amount of sugar + fruit cover with alchol leave from couple of months in dark cupboard, sloe gin being a particular favorite with my husband, don’t drink it myself but usually make batches and give to friends janxx

By: perpetualplum

perpetualplum — Wed, 01 Jul 2009 20:04:48 +0000

What kind of jars do you get in the UK? I didn’t realize you don’t have the same jars. The jars are abundant here.

I’ve never flavored alcohol or fermented fruit so you’re one up on me.

Sue

By: Jan

Jan — Wed, 01 Jul 2009 19:52:59 +0000

Fantastic how many jars of raspberry jam I have only acheived 4 but am still picking raspberrys today made raspberry vodka. Love the canning jars wish we could still get this type in the uk Janxx