Last Saturday I had the privilege of spending the day with my girls, my mom and my grandma. We have a tradition of getting together to can strawberry jam. The last time we got together to can, I was still having panic attacks. I dare say this year was much less eventful than the Panic Attack Jam year.
It occurred to me as we were working that some people might be intimidated by the thought of canning. To be sure, you must carefully follow the “rules of canning” but it truly isn’t a hard process.
Plus, it’s pretty…
There is something about canning your own food that gives you an interesting sense of accomplishment .
Homemade jam….there’s nothing like it.
As a child I remember my mom canning green beans. They were the yummiest green beans…so I decided this year to attempt to can some of the green beans from my garden. For some reason, last year’s crop did not freeze well at all.
I am hoping that these will be as yummy as I remember mom’s.
For our strawberry jam, we used the recipe from the Ball Blue Book Guide to Home Canning, Freezing & Dehydration. If you are interested in home canning, this book is a great resource!