Sunday, May 13, 2012

Preserving Floyd: Strawberry Links and Waterbath Class Pics

The waterbath class was well attended and a great success.  I'm really looking forward to future classes and the next class will be on pressure canning basics.  As soon as we are able to find a site to hold the class I'll publish the details.  The Master Food Volunteers and the Floyd-Montgomery Counties Cooperative Extension are still trying to find a regular site in each county to hold classes in.  If you are aware of any locations with kitchens where we could present classes please contact Dawn Barnes at 745-9307.

On to the Photos!

We made a low sugar strawberry jam following this recipe which uses Ball bulk low/no sugar pectin:

Low/No Sugar Strawberry Jam
Ingredients per two (8 oz) half pint jars
1 1/3 cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
1/3 cup unsweetened fruit juice, thawed fruit juice concentrate, or water
1 1/2 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
1/2 cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Prepare waterbath canner, jars and lids. Prepare and measure ingredients for recipe.
Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin.  Bring Mixture to a full rolling boil that cannot be stirred down.
Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturer’s instructions.
*For Floyd increase time by 5 minutes for a total time of 15 minutes.

Here's links to last year's preserved strawberry recipes

Preserving Floyd: Strawberries Part II  Whole Strawberries in Vanilla Syrup

Also of interest to canning newcomers:

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