Canning Recipes 2008

Laurie's Strawberry Rhubarb Jam



Makes 6 pints!

4 cups strawberries (quartered)
4 cups rhubarb (rough chopped)
9 cups sugar
1/2 cup lemon juice
2 boxes of pectin

In a sauce pan, cook all ingredients except sugar until boiling. Then add sugar, stirring occassionally until strawberries and rhubarb have broken down and are fairly smooth.

Add to sterilized jars with sterilized lids and rings. Waterbath can for 10 minutes.

very nice i do not really have any so going to have to try some out this year

That looks so good! I plan on doing jam soon. I might have to give that recipe a whirl. Thanks for sharing.

This is the perfect time to make this jam in the northwest. I keep talking to people who just made the same thing! Good luck with the recipe. It is lower in sugar than most strawberry rhubarb recipes, but the flavor is much fuller. The rhubarb really stands up on its own!

Quote:
Does that mean it still has a sweet taste? -Like Rhubarb pie tasting or is it sour or sour-ish?

mine also has less sugar and it's perfect-not sour but not sickningly sweet either.

Quote:
Care to share yours?

How to can butter Butter is easy to can.
I melt the butter gently in a double broiler. Pour it into pint or half pint hot, sterilized jars. Wide mouth jars are easier to get the butter out. Clean the jars rims VERY well. Put on the lids and rings - I process the jars for 40 min in a boiling water bath canner.

How to Can Cheese Cut cheese into cubes and fill several jars which are sitting in a roasting pan with enough water to reach the shoulder of the jars. Begin heating the pan which starts the cheese melting. Keep packing cubes of cheese into the jars as it melts, until the melted cheese reaches 1/2 in from the top of the jar. One at a time wipe the rim of the jas clean, then put a hot previously simmered lid on and screw down the ring firmly tight. Place the jars into a very warm water bath canner or a warm pressure canner. Water bath process the cheese for 40 min (pints or 1/2 pints). 60 min for quarts. Pressure can for 10 min at 10 pounds pressure.

How to can BACON Home-smoked "real" bacon works the best. Cut chunks of a side of bacon to fit a quart jar, pack it in dry and can it up...No liquid added. You can also slice it thickly and tie it together with cotton twine so it doesn't fall apart. Then pack it dry into the jar. Bacon is processed for 90 minutes (quarts) or 75 minutes for pints. Use wide mouth jars for ease. of packing and removing.

Milk is easy to can, but it's not exactly like fresh milk, more like evaporated milk as it gets a little bit thicker and caramel colored - just a little. You can either water bath process it - most people prefer this method because the milk is less thick and less caramel colored than pressure canning. To water bath can it simply pour the milk into clean sterilized jars to within 1/2 in from the top, put on your hot previously simmered lids and screw down the ring firmly. Then place in a warm, not boiling hot water bath canner; covering the jars by at least 2 in and bring to a boil. Process the jars for 60 min. To pressure can it process it at 10 pounds pressure for 10 min. Thats all there is to it....now u have milk for cooking, milkshakes, hot chocolate and drinking. - even if your cow or goat has went dry.....

wow! I didn't even know you could can those things

The things you learn on this board

As for the answer to the question about the sweet/sour taste of the jam... it is NOT sour at all. It is sweet. It is just not sickeningly sweet, like most strawberry jams can be. The rhubarb taste is not sour in it. It is just flavorful. Does that make sense?