Ball Electric Jam Maker

July 1, 2012 · by · 3 Comments
Jam Maker

I love canning!  I make jams, butters, canned fruit, veggies, pickles, etc.  My 7yo daughter loves to help out, but one area she isn’t allowed to help with is the cooking the fruit part of jam.  It’s just not safe for her to be standing over the stove stirring all that hot sugar and fruit.  So, I was pleasantly surprised when I got to try out the Ball Automatic Jam-Maker that she is able to help with cooking part now since it eliminates the need to stand over the hot stove and constant stirring.

It was so easy to use too!  There are two settings: one for jam and one for jellies.  It takes about 30- 45 minutes for it to make 4 cups of jam/jelly.  Not too bad and I didn’t have to do any work.  It did all the stirring and temperature control for me!  SCORE!!!  It freed up time for me to work on other projects in the kitchen and to start the second batch.  :)  I probably won’t give up the traditional method for good, but I love having this easy option for when I’m in a time crunch.

Here’s a couple jam recipes:

Strawberry (or other Fruit) Jam–AMFT

Loquat Jam-Betsy Life

Mango Apricot Jam-Creative Kitchen Adventures

Blueberry Jam-Dine & Dish

Filed Under: canning, kitchen gadgets, review · Tagged: , ,

Canning Just Got Easier

June 6, 2012 · by · 8 Comments
Electric Jam Maker

 

Do you can or preserve food?  I love it…it’s almost time to make another batch of strawberry jam!    My mom taught me how to can when I was young, just as her mother did.  Now I’m passing on this skill to my daughter!  She loves helping me.   I love being able to find all my canning supplies at one store….did you know Kmart has canning supplies?  I had no idea!

Product Highlights
For beginners, try the Ball Canning Discovery Kit to get started. It contains:

  • Polypropylene rack with separate, fitted lifter that works in large stockpots at least 7½” tall and 9½” in diameter
  • 3 x  1-pint jars
    • Illustrated, simplified canning instruction Recipe book

 

For busy folks, the Ball Automatic Jam-Maker will do all the stirring and temperature control for you, and makes jams in 30 minutes. This is only available online, at Kmart.com, not in stores.  I haven’t had the chance to play with it yet (delivery of my package was delayed), but I promise to share one of my favorite jam recipes with y’all soon.

For canning experts, here are some new items to get excited about that Kmart is carrying:

  • 1.5 pint jars – based on consumer demand, just right for hearty soups and longer vegetables like asparagus or cucumbers.
  • Ball Sure Tight Band Tool – takes the guesswork out of sealing jars “fingertip tight”.
  • Citric Acid (in-store only) - doesn’t change the flavor of tomatoes the way lemon juice does, and is pantry-ready.
  • Pectin & Food Mixes (in-store only) - for easy pickles, salsa, pasta sauce, jams & more!

Recipes

Need a good recipe?  Here are a few to get you started:

Strawberry (or other Fruit) Jam–AMFT

Loquat Jam-Betsy Life

Easy Canned Fruit–AMFT

Pickles-Besty Life

Roasted Pumpkin–AMFT

Pumpkin Butter–AMFT

and more at..

www.freshpreserving.com

 

Twitter Party

A chat will be held TODAY from 12-1pm CT (Wed 6/6).  Join in to learn from more from canning experts! Follow this hashtag: #KmartCanning

Coupon
The 6/3/12 copy of Red Plum has a coupon for $3 off 2 cases of Ball or Kerr jars and $1 off any pectin or food mix. You can redeem these in-store at Kmart for great deals on canning supplies!

Disclaimer: Kmart provided me with an Electric Canner for help in spreading the word about their new canning section.

Filed Under: canning, kitchen gadgets, review · Tagged: ,

Kids in the Kitchen: Canning Jam

May 6, 2011 · by · 6 Comments
Making Jam

Every summer, I make a ton of jam so that we have a healthier, all fruit version jelly/jam all year long.  Since my family’s favorites tend to be berries, I make it in the summer.  However, if your family is fond of more wintery fruits, make yours when the fruit is at it’s peak.  I make pear and pumpkin butter in fall and jam in the early summer!

I decided that it was time to start teaching my daughter how to can and what better way than with her favorite Strawberry Jam.  My daughter is 6 now (almost 7), but I did this with her last year when she was only 5.   Let me tell you that she had a blast and I even took a break while she worked in the kitchen.  So, if a 5 year old can do this, so can you!

There is some talk that the non-water bath (ie. flipping the jars upside down) method isn’t safe. Well, I’ve been doing it for years…my mom has done it even longer, and I think this is the same method my Granny has used. If you are worried, then process in a water bath.  Use your judgement and make a decision that works for your family.

See my Easy Canned Fruit and Pumpkin Butter recipes for more canning ideas.

Easy Fruit Jam

Equipment Needed (these can be used except the sealing lids which must be new):
quart-sized canning jars (wide mouth are best)
rings and sealing lids 
large pot for water bath
jar lifter
funnel
tongs
dry cloth
pot holders
spoons and ladle
magnet on a stick
butter knife

Easy Canned Fruit
-strawberries or other ripe berries
-sugar
-water
-pectin (I like the low sugar variety…it’s still a ton of sugar, trust me)

**There are no amounts listed.  It will take a lot of fruit (~4 pt of Strawberries).  It’s better to have too much than too little.  I always prepare more jars than I think I will need…a good amount to start with 6 quart jars and a couple pint jars as you should get about 8 cups of jam.

The pectin box has the amounts listed for various types of fruit in the instructions.  I use this as my guide, but I will walk you through it here as well.

1.  Fill your large canning pot 2/3 full with water and let it come to a boil while you work on everything else.

2. Prepare your jars and rings.  I find it easiest to wash them in the dishwasher using the hottest setting.  Others like to boil the jars and rings.  You need them hot and sanitized while working with them.

3. Prepare your fruit.  Wash and remove the greens and any blemishes from the fruit. Cut strawberries in halves or quarters other smaller berries can remain whole.  Mash the fruit up a little bit.  This step helps it break down faster when it’s on the stove.

4. Place a small pot on the stove, put in your sealing lids, and bring to a low boil.  Leave them here while working.

5. Work quickly from here on out! Follow the instructions in your pectin package.  Basically you will combine the strawberries and sugar in a large pot.  Bring to a boil and add the pectin…follow your pectin box for specifics.

6.  Ladle hot strawberry/pectin mixture into jars, leaving a 1/4 inch open space at the top.  Wipe ridges of jar clean.  Use a butter knife to gently work out any air bubbles.

7. Use magnet stick to get a sealing lid from boiling water, place on jar.  Screw on ring.

8. When all the jars are ready, place them in the large water bath using the can lifter or wire rack. (Note: one method is to turn the jars upside down for about 30 minutes and then flip upright.  The jars will seal as they cool.)

9.  Make sure the water completely covers the jars.  Process for 5-10 minutes in boiling water (start timer after water has returned to a boil).

10. Remove from water bath using jar lifter and tongs.  Place on a dry towel and allow to cool.  As the jars cool. you should hear the “ping” of the lids sealing and note the slight depression in the lid.  Wipe clean, add a label, and store in a cool dark cabinet.

Note: If the jar looks off to you, don’t eat the fruit.  This includes (but not limited to): jar not sealed, leaking, cracked jar, bulging lid, etc.


We made a lot more, but my daughter decided to start giving away our jam before I got a picture.

Teachable Moments: knife safety, hygiene, why pectin works, oven safety, fruit quality, homemade vs store bought (ie ingredient list)


Filed Under: condiments, how to, kids in the kitchen, sauces/mixes · Tagged: , , , , ,

Pumpkin Butter

October 19, 2010 · by · 10 Comments

So, you learned how to do just plain roasted pumpkin, but sometimes you just want to have something extra special for gifts or recipes.  This is perfect!

When I make my Pumpkin Butter, I actually use my Secret Sweet Spice Blend, but I’m not quite ready to part with that recipe yet, so I’ve given you the next best thing…the ability to adjust the seasonings to your preference.  YEAH!

I promise to give you recipes over the next month and half on how to use your Pumpkin Butter.

Pumpkin Butter
pumpkin (mine was slightly bigger than a basketball)
1/3 cup brown sugar
1/4 cup combo of cinnamon, nutmeg, and/or cloves

Preheat oven to 400 degrees F.  Wash pumpkin, carefully cut in half.  Scoop out all the stringy insides (saving the seeds in a separate bowl and discarding the rest).  Cut pumpkin into quarters, place cut side down on to baking sheets.  Bake for about 1 hour (this really depends on the size of your pumpkin).

When you can pierce it with a fork or knife easily, then remove it from the oven.  Cool slightly.  You should be able to easily remove the outer skin/peel now.  Once the peel is removed, chop into large chunks and place into your slow cooker.  Add remaining ingredients.

Cook on low for an hour and then start mashing with an immersion blender or a potato masher.  Continue cooking for a couple hours on low with the lid slightly off, so that some of the extra moisture can escape. Mash every 45-60 minutes.  Keep at it for about 4 hours or so.  Mash one last time, until you reach your desired consistency, then you can bag for freezing or can it (I can mine, so start prepping my cans about 60-90 minutes before I want to be finished).  Tip: Freeze/Can in amounts that you would normally buy pre-canned from the store (16oz, 32 oz, etc)…It will make using it much easier.

**Apparently the USDA has changed their minds and says it is unsafe to can pumpkin.  Use your own judgment if you decide to do it.  I have been doing it for years and I will probably continue to do it…just wanted to give you all the info.**

Filed Under: canning, halloween, how to, other desserts, thanksgiving · Tagged: , , , , ,

Roasted Pumpkin

October 18, 2010 · by · 4 Comments

I love fall. Partly because my birthday is coming up this week and partly because I love the change in the air, leaves, and food.

Usually every October, I buy a couple large pumpkins and make enough roasted pumpkin and pumpkin butter to last through the fall and winter. I use it a lot and give it away to friends and family too!

You don’t have to can it, but I do…you could just as easily freeze it in quart sized freezer bags for when you need it. This week I will focus on how to make these, a recipe to use your new pumpkin butter, Halloween tradition carnival, and my family’s favorite Halloween meal.  So grab, some pumpkins and let’s get started….

Roasted Pumpkin
pumpkin (mine was slightly bigger than a basketball)

Preheat oven to 400 degrees F.  Wash pumpkin, carefully cut in half.  Scoop out all the stringy insides (saving the seeds in a separate bowl and discarding the rest).  Cut pumpkin into quarters, place cut side down on to baking sheets.  Bake for about 1 hour (this really depends on the size of your pumpkin).

When you can pierce it with a fork or knife easily, then remove it from the oven.  Cool slightly.  You should be able to easily remove the outer skin/peel now.  Once the peel is removed, chop into large chunks and puree in a food processor (or with an immersion blender or even a potato masher).  Once you reach your desired consistency, then you can bag for freezing or can it (I can mine, so I put it in my slow cooker to keep it hot while my canning jars are prepped).  Tip: Freeze/Can in amounts that you would normally buy pre-canned from the store (16oz, 32 oz, etc)…It will make using it much easier.

Use this in place of canned pumpkin in any of your recipes that call for plain ol’ canned pumpkin (aka most recipes involving pumpkin).

I will walk you through the pumpkin butter tomorrow.  I make both at the same time…I figure, why dirty up the kitchen twice when there is really only one additional step to my pumpkin butter recipe.  If you think you might want to make both, go get your pumpkins today and then wait til tomorrow.

**Apparently the USDA has changed their minds and says it is unsafe to can pumpkin.  Use your own judgment if you decide to do it.  I have been doing it for years and I will probably continue to do it…just wanted to give you all the info.**

Filed Under: canning, halloween, how to, other desserts, thanksgiving · Tagged: , , , , ,

Easy Canned Fruit

June 12, 2010 · by · 2 Comments

I grew up watching my mom can things from the garden and making her own jam.  Well, I can’t grow anything to save my life, but that doesn’t stop me from canning fresh produce and making my own jam.  It really is super easy.  I can things only when they are in season.  I either pick the peaches at our local orchard or get a case of fruit from a co-op when it’s in season.  This recipe works best with pears and peaches.

Equipment Needed (these can be used except the sealing lids which must be new):
quart-sized canning jars (wide mouth are best)
rings and sealing lids 
large pot for water bath
jar lifter
funnel
tongs
dry cloth
pot holders
spoons and ladle
magnet on a stick
butter knife

Easy Canned Fruit
-peaches or pears (fresh and firm fruit is best)
-sugar
-water

**There are no amounts listed.  It will take a lot of fruit (each of my quarts has about 6 peaches or pears).  It’s better to have too much than too little.  I always prepare more jars than I think I will need…a good amount to start with 6-8 quart jars and 40-50 or so whole pieces of fruit.


1.  Fill your large canning pot 2/3 full with water and let it come to a boil while you work on everything else.  You will also need another large pot of boiling water for packing with the fruit (use a tea kettle, microwave until boiling or pot on the stove…you’ll need a lot, so start it early).

2. Prepare your fruit.  Remove the skin (peel the pears or blanch the peaches to remove the skin nicely). Cut fruit in half, removing the pit or seeds.

3. Prepare your jars and rings.  I find it easiest to wash them in the dishwasher using the hottest setting.  Others like to boil the jars and rings.  You need them hot and sanitized while working with them.

4. Place a small pot on the stove, put in your sealing lids, and bring to a low boil.  Leave them here while working.

5. Work quickly from here on out! When jars are ready, pack the fruit halves into the jars tightly leaving 1/4 inch open room at the top of the jar.

6. Sprinkle 1/8-1/4 cup sugar on top of fruit in each jar (depends on sweet you want it and how sweet the fruit already is).  Ladle in boiling hot water, leaving a 1/4 inch open space at the top.  Use a butter knife to gently work out any air bubbles.

7. Use magnet stick to get a sealing lid from boiling water, place on jar.  Screw on ring.

8. When all the jars are ready, place them in the large water bath using the can lifter or wire rack.

9.  Make sure the water completely covers the jars.  Process for 30 minutes in boiling water (start timer after water has returned to a boil).

10. Remove from water bath using jar lifter and tongs.  Place on a dry towel and allow to cool.  As the jars cool. you should hear the “ping” of the lids sealing and note the slight depression in the lid.  Wipe clean, add a label, and store in a cool dark cabinet.

Note: If the jar looks off to you, don’t eat the fruit.  This includes (but not limited to): jar not sealed, leaking, cracked jar, bulging lid, etc.

Filed Under: canning, fruits, how to, snacks · Tagged: ,