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For reasons unknown to me, I have been posting my canning adventures in the Pressure Cooking thread for a month and everyone just awkwardly accepted them without pointing me over here. Hola!   My first experiment: Pear Cranberry jam with winter warming spices. A bit chunky. Last Week (not pictured): Apple Butter which wasn't quite thick enough to be butter, so I boiled it down *again* for long rear end time and it still isn't butter but is tasty AF.  Tonights venture: 3L of Strawberry Applesauce and 1.5L of Strawberry Balsamic Jelly. Jars in the back are grandma's old stash from the 1940's.  The potential bomb I'm using for all of this, haven't run it as a pressure vessel yet but hopefully it won't explode. Also circa 1939-ish, new top hardware. Overall this is a really fun and delicious hobby and my friends are loving the free botulism I keep handing out every week. 
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Jan 22, 2018 06:58
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| # ¿ Apr 26, 2024 09:42 |
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Way more than enough in the pears naturally, it was seting before the jars had even cooled. (recipe came from FoodInJars). Should have mashed it a bit, though, it's ultra-chunky. Strawberry could have done boiling a bit longer, in contrast, it required a pack of Pectin and took about 48 hours of sitting around to firm up in the jars.
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Jan 24, 2018 00:57
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